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Sumac Roasted Potatoes

  • Prep Time Prep: 75 Mins
  • Cook Time Cook: 20 Mins
Neha Pradhan

Neha Pradhan

Chef Notes

Ingredients

Steps

Sumac Roasted Potatoes

Chef notes

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.

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Ingredients

  • Prep time Prep time: 75 Mins
  • Cook time Cook time: 20 Mins
  • Total time Total time: 95 Mins
  • 1.5 lb Baby Potatoes
  • 2 tbsp Chickpea Flour optional, but recommended
  • .5 cup Greek Yogurt
  • 3 tbsp Spice Tribe Wild Cured Sumac
  • 1.5 tbsp Ginger Garlic Paste
  • 1 tsp Chilli Powder or Paprika
  • .5 tsp Black Pepper freshly ground
  • 2-3 tbsp Oil of your choice
  • .5 cup Chopped Coriander Leaves
  • 1 tbsp Lime Juice
  • Salt to taste
Wild Cured Sumac

Wild Cured Sumac

$10
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Steps

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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Things to remember

  • The key to good potatoes lies in a good marinade and roasting them at the right temperature thereafter. I prefer to marinate for about an hour in the refrigerator and take them out at least 15-20 minutes I would toss them in a hot cast iron pan.
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