Sumac Spiced Potato Wedges Recipes
SPICY POTATO WEDGES
When my husband and I barbecue with friends, we always bring these, and everyone loves them. They're a favorite accompaniment to almost anything we cook on the grill.-Autumn McNamara, Keego Harbor, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein.
ZA'ATAR ROASTED POTATOES
Za'atar is a Middle Eastern spice mixture, generally consisting of ground dried thyme, toasted sesame seeds, sumac and salt. It tastes great on roasted potatoes!
Provided by Kim's Cooking Now
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Combine potatoes and olive oil in a large bowl and mix well. Sprinkle potatoes with za'atar, salt, and pepper; toss to coat. Transfer potatoes to the prepared baking sheet.
- Set baking sheet on the lowest rack of a cold oven and heat the oven to 425 degrees F (220 degrees C). Roast until potatoes are golden brown and tender, 30 to 35 minutes, stirring halfway through.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 32.2 g, Fat 7.1 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 592.9 mg
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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