Sumac-Spiced Potato Wedges
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 5 medium potatoes, washed but left unpeeled (1 kilo/2 lbs)
- 1 egg white, lightly beaten
- 1 teaspoon sumac
- 1⁄4 teaspoon chili powder (optional)
- 1 teaspoon cumin (optional)
- 1 garlic clove, minced (optional)
- 1 teaspoon lemon zest (optional)
- salt, to taste
- fresh ground black pepper, to taste
directions
- Preheat the oven to hot (220°C/425°F-450°F/gas mark 7-8); line a baking tray with baking paper; or if yours is a particularly hot oven, perhaps a little lower than this.
- Cut the potatoes into wedges; combine the egg white, sumac and whichever of the optional ingredients you are using in a large bowl; add the potato wedges and combine well until the wedges are well-coated.
- Place the wedges, skin-side down on the baking tray; bake the wedges in the very hot oven for 40 minutes or until they are tender and golden brown; serve with tomato relish, your choice of salsa, tzatziki or sour cream or yoghurt (Greek yoghurt is the creamiest and, in my opinion, the yummiest!).
- NOTE: Sumac is a reddish-purple ground spice made from the berries of a wild shrub grown in Lebanon. It is available from Middle Eastern food stores and delicatessens.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!