Roasted potatoes are one of the most comforting foods, especially after a long hard day. This dish elevates your standard potatoes and really kicks it up a notch—the Mediterranean flavors make it pop!
Sumac adds the perfect touch of lemony flavor to these oven roasted potatoes. They are topped with honey-mustard sumac dressing that makes you never want to stop eating.
Sumac is a spice that is popular in the Middle East, has lemony flavor
and a beautiful maroon color. It is native to the mediterranean peninsula, and honestly you can’t go wrong adding it as a garnish to almost any dish.
Growing up in Israel as a child my dad always made lemony sumac onions as a garnish to his famous “SABICH” sandwich. This time I used sumac and onions in my roasted potatoes.
This recipe makes a great side to grilled chicken, fish or even as a brunch idea on a sharing plate.
Ingredients
Potatoes
- 1 ½ pounds baby potatoes washed and cut into halves
- 1 shallot sliced
- Handful of chopped cilantro or parsley
- 1 teaspoon salt
- 1 teaspoon sumac
- 1 teaspoon cumin seeds
- 5 tablespoons olive oil
Dressing
Garnish
- Handful of chopped parsley
Nutritional Facts
Instructions
- Preheat oven on 400°F/200°C.
- In an oven safe pan, place potatoes, shallots, parsley, sumac, salt and olive oil.
- Toss with your hands and cover with parchment paper.
- Bake in the oven at 400°F for 50 minutes.
- Remove the parchment paper and transfer to convection broil on 450°F for 7-8 minutes to get a nice golden brown color.
- Meanwhile make the dressing by placing all ingredients in a bowl and mixing well.
- Pour the sumac dressing on top of the roasted potatoes and mix it gently.
- Garnish with chopped parsley.
- Enjoy!
I made this in a carbon steel pan. It really helped brown the potatoes. I just broiled them at the end to finish the dish. They were completely addictive.
This sounds like it could be good. However, assuming that everyone has a convection oven is wrong. And since the video is private, why provide the link on the recipe page?