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Crispy Spiced Potatoes with Creamy Garden Salad

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Golden roasted potatoes tossed in warm spices, served over a refreshing salad of crisp lettuce, veggies, and creamy dressing — the perfect balance of comfort and crunch.

Ingredients

Scale
  • 3 medium potatoes, scrubbed and diced
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • Salt and black pepper to taste
  • 2 cups chopped romaine or iceberg lettuce
  • 1/4 cup diced cucumber
  • 1/4 cup canned sweet corn, drained
  • 1/4 cup bell pepper, chopped
  • 3 tbsp mayonnaise or Greek yogurt
  • 1 tsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss diced potatoes with olive oil, paprika, turmeric, cumin, salt, and pepper until well coated. Spread in a single layer on the baking sheet.
  3. Roast for 30–35 minutes, flipping halfway, until crispy and golden brown.
  4. In a mixing bowl, combine lettuce, cucumber, corn, and bell pepper. In a small bowl, whisk together mayo (or yogurt), lemon juice, salt, and pepper, then toss with the salad.
  5. Serve roasted potatoes on top of the creamy salad and enjoy immediately while warm.

Notes

  • Use baby potatoes for extra crisp texture and flavor.
  • Swap mayo for Greek yogurt for a lighter dressing option.
  • Add fresh herbs like dill or parsley for a flavor boost.

Nutrition

Keywords: spiced potatoes, creamy garden salad, roasted potato salad, vegetarian dinner, comfort food salad

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