Skip to main content

As seen in Adelady magazine, issue 4

Recipe :: Laura Bakhtiarian

Time :: 30 minutes
Serves :: 8

Impress your buds with these yummy spuds, seasoned with Mediterranean flavours.

Photo :: Naomi Giatas


750g Baby Spud Lite Potatoes
1 tbsp salt
1 tsp sumac
1 tsp cumin, ground
¼ cup red onion, chopped
¼ cup fresh parsley, chopped
⅓ cup fresh dill, chopped
¼ cup capers
¼ cup feta cheese, crumbled
Lemon wedges, to serve

Mustard dressing
⅓ cup extra virgin olive oil
2 tbsp white wine vinegar
2 tsp dijon mustard
½ tsp sumac
Pinch of black pepper
Pinch of ground coriander


• Preheat the oven to 180° fan-forced.
• In a small bowl, whisk together all ingredients for the mustard dressing. Set aside.
• Rinse the potatoes, thoroughly dry them, then dice into small squares.
• Place potatoes in a greased baking tray and season with salt, cumin and sumac. Bake uncovered for 15–20 minutes or until tender.
• Remove potatoes from the oven and place in a large mixing bowl. Add mustard dressing, onion, fresh herbs and capers. Gently toss, then add feta and lemon wedges to serve.

Photo :: Naomi Giatas

We used: Baby Spud Lite Potatoes

Golden, creamy, nutritious potatoes, minus the carbs! With 25-percent-less carbs than the average potatoes, they’re a simple healthy swap to make when cooking at home. Head to for more recipe suggestions.


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

Leave a Reply