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Vibrant Turkish potato salad with fresh parsley, red onion, and olive oil dressing on a rustic table.

Roasted Mediterranean Potatoes

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Course: Dinner
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold or red potatoes scrubbed
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 small red onion thinly sliced into half-moons
  • 1 cup fresh flat-leaf Italian parsley finely chopped
  • 4 scallions green onions, thinly sliced
  • 1 tsp ground sumac
  • 1/2 tsp Aleppo pepper or chili flakes optional
  • 1 tsp sea salt plus more for boiling water
  • 1/2 tsp freshly ground black pepper

Method
 

  1. Boil the potatoes: Place the whole, unpeeled potatoes in a large pot. Cover with cold water by at least an inch and add 1 tablespoon of salt. Bring to a boil over medium-high heat, then lower slightly and simmer for 18–20 minutes until fork-tender but firm.
  2. Peel while warm: Drain the potatoes and allow them to cool just enough to handle. While still warm, peel away the skins using a small paring knife.
  3. Slice and dress: Cut the warm potatoes into bite-sized cubes or wedges and transfer to a large mixing bowl. Immediately pour over the olive oil, lemon juice, sumac, salt, and black pepper. Gently toss to coat.
  4. Add the fresh ingredients: Add the sliced red onion, chopped scallions, and parsley. Fold together gently with a large spoon to avoid mashing the potatoes.
  5. Rest and serve: Let the salad sit at room temperature for 30 minutes before serving. This allows the potatoes to absorb all the flavors and the sharp onion to mellow.

Notes

  • Choose the right potato: Waxy varieties like Yukon Gold or red potatoes hold their shape perfectly and will not turn mushy.
  • Peel and slice warm: Dress the potatoes immediately after slicing while they are still warm so they absorb the olive oil and lemon vinaigrette fully.
  • Avoid overcooking: Boil the potatoes just until fork-tender to maintain a clean, distinct texture when tossing.
  • Let it rest: Allow the assembled salad to sit at room temperature for 20 to 30 minutes before serving so the sharp red onions mellow and the flavors meld.