Sumac Roasted Potatoes

Sumac Roasted Potatoes

I’ve been inspired by the spices and flavors of Lebanese and Middle Eastern cuisines lately. These Potatoes are deliciously crispy and so full of flavor from the Sumac and Aleppo Pepper. The Onions add great texture and even more yummy flavor.! These are easy to make and go great as a side dish or even a bowl full on their own. I served them with a simple Lemon Cream Sauce.

Serves 4

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Ingredients

2 lbs (900 g) of small Gold Potatoes cut in half

1 large Onion sliced and quartered

2 1/2 Tbsp (38ml) of Grape Seed Oil

2 tsp of (10g) of Ground Sumac

1 tsp (5g) of Aleppo Pepper Flakes

1/2 tsp (2.5g) of Smoked Paprika

Salt & Pepper to taste

1 tsp (5g) of Baking Soda

Lemon Cream Sauce

1/2 cup (120 ml) Vegan Sour Cream

Juice from 1/2 a Lemon

1/2 tsp (2.5g) dried Mint (optional)

Salt & Pepper to taste

Directions

1. Bring a large pot of water to boil. Add Salt to taste and 1 tsp of Baking Soda. Add in the Potatoes.

2. Bring back to a boil and let the Potatoes cook for 4-5 minutes or until a fork or knife can pierce them with some resistance. This step will help in browning the Potatoes and forming a crispy layer.

3. Drain the Potatoes carefully and let them sit for a few minutes to dry.

4. Add them to a large bowl along with the Onions and toss with Oil, Sumac, Smoked Paprika, Aleppo Pepper, Salt & Pepper.

5. Spread the Potatoes and Onions out onto 1 or 2 baking sheets making sure not to crowd them.

6. Bake at 400 for 25-35 minutes flipping the Potatoes when there’s about 10 minutes left. Continue to bake until completely tender and the Onions are golden in color.