Roasted New Potatoes with Salad

I'm back with a new recipe featuring a seasonal ingredient, namely new potatoes. It's a simple and delicious recipe.

Roasted golden potatoes with a salad of cucumbers, radishes, green onions, and dill. Avocado and sprouts are optional, but they add nutrients and something extra to the plate.

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Portions: 4

Preparation time: 15 minutes

Cooking time: 60 minutes

Ingredients:

• 1.5 kg new potatoes

• Salt

• 6-7 cloves of garlic

• Olive oil

• 1 tablespoon rosemary

• 1/2 teaspoon pepper

• 1 tablespoon flour

• 4 cucumbers

• 1 bunch of radishes

• 1 green onion

• 1/2 bunch of dill

• Lemon juice

• 2 avocados

• Sprouts (optional)

Method:

1. Start by washing the potatoes thoroughly, then boil them with enough salt for 20 minutes.

2. After the first 10 minutes, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

3. Drain the potatoes and place them in a baking tray. Add oil, salt, rosemary, crushed garlic cloves, and pepper over them.

4. Put the potatoes in the oven for 20 minutes.

5. After that, crush them lightly with a cup or glass until they crack slightly and flatten, and sprinkle some flour over them. Flip them to the other side and bake for another 20 minutes.

6. In the end, the potatoes should be golden brown. Set them aside to cool while you prepare the salad.

7. Slice all the vegetables and mix them with olive oil and lemon juice.

8. It's time to assemble the plate. Place some potatoes, salad, half an avocado, and sprouts on top.

9. Enjoy!