SUMAC-SPICED POTATO WEDGES
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 Recipe #157176 or Ravenseyes' Recipe #306901. 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.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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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Wintone Omoro
[email protected]These potato wedges were a bit too spicy for my taste, but my husband loved them.
Jawad Wattoo
[email protected]I made these potato wedges for a party and they were a big hit! Everyone loved them.
Jenaita Garraway
[email protected]These potato wedges were easy to make and turned out really well! I would definitely recommend them.
khyam jayru
[email protected]I followed the recipe exactly and the potato wedges turned out great! The sumac spice blend was really flavorful and gave the potatoes a nice crispy coating.
XEETRI SABIN
[email protected]These potato wedges were a bit too crispy for my taste, but the flavor was good.
Dil Kumari Sapkota
[email protected]I made these potato wedges for my family and they were a big hit! Everyone loved the crispy texture and the flavorful sumac spice blend.
Alvin Mulinge
[email protected]These potato wedges were easy to make and turned out great! I would definitely recommend them.
ansudire sif
[email protected]I'm not usually a fan of potato wedges, but these were really good! The sumac spice blend was really unique and flavorful.
Ifenna Okanumee
[email protected]These potato wedges were a hit at my party! Everyone loved the crispy texture and the flavorful sumac spice blend.
CheNanoDiablo
[email protected]Loved these! The sumac spice blend is so flavorful and gives the potatoes a really nice crispy coating. I will definitely be making these again.
Wyatt Whiteford
[email protected]These potato wedges were amazing! I followed the recipe exactly and they turned out perfectly crispy on the outside and fluffy on the inside. The sumac spice blend was also really flavorful and gave the potatoes a unique and delicious taste.