SUMAC-SPICED POTATO WEDGES
A recipe I have adapted quite substantially to suit my taste preferences from one I found in the Australian Women's Weekly's 'cafe food'. The original recipe had chilli powder - which I never include, having zero tolerance of anything hot and spicy - but I've included it below as an optional ingredient as I'm aware that many people just love it. I've also added cumin, garlic, lemon zest and the option of adding salt and freshly ground black pepper. Don't include lemon zest if you don't like lemons or any of the optional ingredients if you don't like them! The original recipe suggested serving these wedges with tomato relish. When I've made them, we've enjoyed them with either deli tzatziki, KITTENCAL's Recipe #157176 or Ravenseyes' Recipe #306901. The original recipe specified cooking these wedges in a very hot oven for 40 minutes; I've found that these wedges were done in a hot (NOT a very hot) oven after 40 minutes. Cooking times will vary, of course, depending on the size you cut your wedges.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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zinab ibrahim
[email protected]Overall, I thought these potato wedges were pretty good. They were a bit spicy for my taste, but I liked the unique flavor of the sumac spice.
PAKISTAN HERO
[email protected]I'm not sure what went wrong, but my potato wedges turned out soggy. I think I might have used too much oil.
Baterdene Tserendulam
[email protected]These potato wedges are a bit time-consuming to make, but they're worth the effort. They're so delicious and flavorful.
Dean Barnes
[email protected]I love the crispy texture of these potato wedges. They're perfect for dipping in ketchup or ranch dressing.
Madysen
[email protected]These potato wedges are a great way to use up leftover potatoes. They're also a healthier alternative to French fries.
Bianca Rautenbach
[email protected]I've tried many different recipes for potato wedges, but this one is by far the best. The sumac spice gives them a really addictive flavor.
Maya Magar
[email protected]These potato wedges were easy to make and they turned out great. I will definitely be making them again.
Zahid Official
[email protected]I made these potato wedges for a party and they were a huge hit. Everyone loved the unique flavor of the sumac spice.
Maher Eman
[email protected]These potato wedges were a bit bland for my taste. I would have liked more flavor from the sumac spice.
cosmos Pop
[email protected]I'm not a big fan of sumac, but these potato wedges were still really good. The wedges were crispy and well-seasoned.
Kenneth Thompson
[email protected]These potato wedges are a delicious and easy way to dress up a simple potato. I love the pop of color from the sumac spice.
Kevin Curley
[email protected]I've made these potato wedges a few times now and I've always had great results. They're a great side dish for any meal.
Keanu Le Roux
[email protected]I thought these potato wedges were just okay. The sumac spice was a bit too overpowering for my taste.
Solar 3clipse
[email protected]These potato wedges were a bit too spicy for my taste, but my husband loved them. He said they were the best potato wedges he's ever had.
Trent Locke
[email protected]I wasn't sure what to expect from these potato wedges, but I was pleasantly surprised. The sumac spice gave them a really unique and delicious flavor.
Enyila Davis
[email protected]I followed the recipe exactly and the potato wedges turned out perfectly. They were crispy on the outside and fluffy on the inside.
Caleb B
[email protected]These potato wedges are so easy to make and they're always a crowd-pleaser. I love the crispy texture and the tangy sumac flavor.
Victor Nobel
[email protected]I've made these potato wedges several times now and they're always delicious. The sumac spice gives them a unique and flavorful taste.
Alyaan Asad
[email protected]These potato wedges were a hit at my last party! Everyone loved the tangy sumac flavor.