Sumac Roasted Potatoes. A deliciously crispy roast potato dish with the dominant flavour of Sumac, a popular Middle Eastern spice. We have recently discovered Sumac and seriously, what a beautiful explosion of flavors.
Roast Potatoes are loved globally. We all have our unique ways to roast potatoes be it with the simple salt and pepper. I love roasting potatoes for my family in several ways. There are times I love creating a rich spice mix for our roast potato dish. Potatoes are filling and pretty good carbs when not deep-fried!
I have used Spice Tribe Wild Cured Sumac as the main ingredient here in the marinade for the baby potatoes. I decided to make a marinade that is similar to the way I would make the famous, Tandoori Paneer Tikka. The marinade ensures moist and very flavorful potatoes even after they have been cooked and roasted well.
Step 1 -
Roast the chickpea flour for about 5 minutes until it turns fragrant and nutty; do not brown.
Step 2 -
Wash the baby potatoes and add them in boiling water. Cook until 50% done, drain and keep aside. Peel and halve them. You may choose to keep the peel on as well.
Step 3 -
In a mixing bowl, add the yogurt, cooled chickpea flour, sumac, ginger garlic paste, chilli powder, black pepper and 1 tbsp oil.
Step 4 -
Cover and marinate in the refrigerator for about 1 to 2 hours.
Step 5 -
Remove 15 minutes before you are ready to cook the potatoes.
Step 6 -
Heat a heavy-bottomed pan. I like to use a cast iron wok. Add 1-2 tbsp oil followed by the marinated potatoes.
Step 7 -
Toss them around and let cook on a medium flame for about 15 minutes. Keep turning every now and then so that they get roasted evenly.
Step 8 -
Once the potatoes have a good sear on all side, remove from the flame.
Step 9 -
Transfer to a serving plate and serve hot immediately after garnishing with coriander leaves and a drizzle of some lime juice.
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