Sumac Spiced Potato Wedges Food

SUMAC ROASTED POTATOES WITH TAHINI DIPPING SAUCE

Steps:

• Preheat oven to 400°F (200°C). Wash and scrub (or peel) potatoes, then slice them into wedges. Pat with a towel to dry, then transfer all to a bowl.
• Toss potatoes with olive oil, lemon zest, salt and sumac. Lay them out on a baking sheet in a single layer and bake for 30 minutes. Give the potatoes a good stir, then increase the temperature to 425°F (220°C) and bake for another 10-15 minutes, until the potatoes are golden brown and crispy.
• As the potatoes bake, make the dipping sauce: In a small bowl whisk tahini with water and lemon juice. They won't come together right away, but as you keep stirring, the tahini and water will blend together into a creamy, smooth sauce. Mix in garlic powder, salt and cumin. Taste and adjust seasoning if needed. Keep sauce in the refrigerator until serving time.
• When baked, take potatoes out of the oven and serve on a platter or in a shallow baking dish. Sprinkle with more sumac, fresh parsley, sea salt (flakey salt works too) and add a few lemon slices. Serve sauce alongside the potatoes, sprinkle with more cumin or sumac prior to serving.

SPICED POTATO WEDGES

Steps:

• Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.
• In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.

GINA'S SPICY POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
• Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
• Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

SUMAC-SPICED POTATO WEDGES

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.

WW PARMESAN-SAGE POTATO WEDGES

Steps:

• Using sharp knife, cut potato into 1/4-inch-thick wedges.
• In 1 1/2 quart saucepan combine potato wedges and cold water and bring to a boil; cook until potato wedges are tender-crisp, 4 to 5 minutes.
• Transfer potato wedges to a colander and set under running cold water until cool; pat dry with paper towels.
• In 8 or 9-inch nonstick skillet heat oil over high heat; add potato wedges and cook turning occasionally, until lightly browned, 2 to 3 minutes on each side.
• Sprinkle cheese and seasonions over potato wedges and mix until thoroughly combined.

SPICED SWEET POTATO WEDGES

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash together the spices, herbs, garlic and some seasoning.
• Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30-40 mins until soft inside and crisp on the outside.