Prep 10 mins
Cook 40 mins
A recipe I have adapted quite substantially to suit my taste preferences from one I found in the Australian Women's Weekly's 'cafe food'. The original recipe had chilli powder - which I never include, having zero tolerance of anything hot and spicy - but I've included it below as an optional ingredient as I'm aware that many people just love it. I've also added cumin, garlic, lemon zest and the option of adding salt and freshly ground black pepper. Don't include lemon zest if you don't like lemons or any of the optional ingredients if you don't like them! The original recipe suggested serving these wedges with tomato relish. When I've made them, we've enjoyed them with either deli tzatziki, KITTENCAL's Kittencal's Tzatziki (Greek Cucumber and Yogurt Salad) or Ravenseyes’ Tzatziki. The original recipe specified cooking these wedges in a very hot oven for 40 minutes; I've found that these wedges were done in a hot (NOT a very hot) oven after 40 minutes. Cooking times will vary, of course, depending on the size you cut your wedges.
- 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
- 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.
Made for Gimme 5 Tag. Really tasty..Sumac has a distinctive flavour but I enjoyed it very much.
These were nice with a not too overpowering flavour. I used all the spices as listed. I did find that my wedges stuck a bit to the pan even though I sprayed it well so maybe just a little oil with the egg white may help. Thanks for posting!