Oven Roasted Potatoes & Cucumber Tomato Summer Salad

by Morgan Switzer-McGinley

Oven Roasted Potatoes


  • 1 lb to 1 1/2 lb tri-colored fingerling potatoes
  • 1 1/2 tsp OBTC Hickory Smoked Sea Salt
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp thyme (fresh or dried)
  • 1 1/2 tsp rosemary (fresh or dried)
  • Black pepper, to taste
  • Olive oil


  1. Preheat oven to 400. Coat a baking pan in oil and place to the side.
  2. In a medium mixing bowl, cut up potatoes into quarters (roughly 1” bites). 
  3. Generously coat the potatoes with olive oil and mix.
  4. Add all the spices and mix well.
  5. Add the coated potatoes to the prepared baking pan.
  6. Bake for 30 minutes, making sure to flip them over at 20 minutes.
  7. Add additional OBTC Hickory Smoked sea salt to taste after baking.

Cucumber Tomato Summer Salad


  • 1 pint multicolor tomatoes (halved)
  • 1 cucumber (sliced and quartered)
  • 1/8 cup balsamic vinegar
  • 1/8 cup red wine vinegar
  • 2 Tbsp olive oil, or use tea seed oil!
  • 2 tsp OBTC Hickory Smoked Sea Salt
  • 1 tablespoon basil
  • 1 teaspoon dill


  1. Cut tomatoes and cucumber accordingly and set aside in a large bowl.
  2. Combine balsamic vinegar, red wine vinegar, olive oil, OBTC Hickory Smoked Sea Salt, basil, and dill in a small bowl and mix well.
  3. Pour dressing over the vegetables. Turn to coat.
  4. Refrigerate and let rest for 10 minutes.

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