Middle eastern potato salad

Delight in the exotic flavors of the Middle East with this zesty potato salad. Perfectly spiced and bursting with color and taste.

Ingredients:

• Nonstick cooking spray
• 450g tiny new red potatoes, scrubbed
• 1 ½ teaspoons olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper

Instructions:

1. Heat the oven to 220 °C. Cover a 15x10x1-inch baking pan with foil and spray lightly with cooking spray. Put aside. Cut bigger potatoes in half.
2. In a big bowl, mix the potatoes with oil, kosher salt, and pepper. Place the potatoes in one layer in the baking pan. Bake for 25 to 30 minutes or until the outsides of the potatoes are lightly browned and crispy, and the insides are soft, stirring occasionally.

Summary:

• Calories: 1371 kcal
• Fat: 58 g
• Protein: 26 g
• Carbs: 197 g
• Potassium: 5900 mg
• Magnesium: 334 mg