Instructions
Step 1. Roast the Potatoes:
- Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread evenly on a baking sheet and roast for 25 minutes, flipping halfway until golden and crispy.
Step 2. Prepare the Dressing:
- In a small bowl, whisk together labne, lemon juice, olive oil, minced garlic, herbs, and salt. Adjust consistency with a splash of water if needed. It should be creamy but pourable.
Step 3. Assemble the Salad:
- In a large bowl, combine the crispy potatoes, red onion, cucumber, and cherry tomatoes. Drizzle with the labne dressing and toss gently.
Step 4. Finish & Serve:
- Top with fresh mint or parsley and an optional drizzle of honey or pomegranate molasses for a touch of sweetness. Serve warm or at room temperature.