Sumac Roasted Potatoes
COURTESY OF A JEW'S BOUCHE
These Sumac Roasted Potatoes are crispy on the outside and tender on the inside. Sumac provides a tangy, lemony flavor (you can also spot in za’atar), and I temper this brightness with smoked paprika.
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
- 4 potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon Jamie Geller Sumac
- 1/2 teaspoon smoked paprika
Preparation
1. Preheat oven to 425°F.
2. Wash and slice potatoes (you can peel them first if you like), toss in olive oil, lay out on a foil-lined baking sheet with cooking spray and sprinkle with equal parts salt and sumac, and half as much smoked paprika (make sure to sprinkle both sides). If you’re new to sumac, you might want to start off light on the seasoning, but I like to be pretty generous with it.
3. Roast for 30-40 minutes, checking and turning every so often to prevent burning, until the potatoes get a nice dark, brown, and crispy exterior.
Pop a few in your mouth. You deserve a snack at this point.
