Sumacspicedpotatowedges Recipes

SUMAC ROASTED POTATOES

Steps:

• 1. Preheat oven to 425°F. 2. Wash and slice potatoes (you can peel them first if you like), toss in olive oil, lay out on a foil-lined baking sheet with cooking spray and sprinkle with equal parts salt and sumac, and half as much smoked paprika (make sure to sprinkle both sides). If you're new to sumac, you might want to start off light on the seasoning, but I like to be pretty generous with it. 3. Roast for 30-40 minutes, checking and turning every so often to prevent burning, until the potatoes get a nice dark, brown, and crispy exterior. Pop a few in your mouth. You deserve a snack at this point.

SPICED SWEET POTATO WEDGES

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash together the spices, herbs, garlic and some seasoning.
• Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30-40 mins until soft inside and crisp on the outside.

SPICY POTATOES

Steps:

• Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

SUMAC ROASTED POTATOES WITH TAHINI DIPPING SAUCE

Steps:

• Preheat oven to 400°F (200°C). Wash and scrub (or peel) potatoes, then slice them into wedges. Pat with a towel to dry, then transfer all to a bowl.
• Toss potatoes with olive oil, lemon zest, salt and sumac. Lay them out on a baking sheet in a single layer and bake for 30 minutes. Give the potatoes a good stir, then increase the temperature to 425°F (220°C) and bake for another 10-15 minutes, until the potatoes are golden brown and crispy.
• As the potatoes bake, make the dipping sauce: In a small bowl whisk tahini with water and lemon juice. They won't come together right away, but as you keep stirring, the tahini and water will blend together into a creamy, smooth sauce. Mix in garlic powder, salt and cumin. Taste and adjust seasoning if needed. Keep sauce in the refrigerator until serving time.
• When baked, take potatoes out of the oven and serve on a platter or in a shallow baking dish. Sprinkle with more sumac, fresh parsley, sea salt (flakey salt works too) and add a few lemon slices. Serve sauce alongside the potatoes, sprinkle with more cumin or sumac prior to serving.

ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside. Cut unpeeled sweet potatoes into 1-inch cubes.
• Toss sweet potatoes with oil, kosher salt and pepper in a large bowl. Arrange sweet potatoes in a single layer in the prepared baking pan. Roast about 20 minutes or until lightly browned and crispy on cut sides and tender inside, turning once.