Sumac is a bright, zesty and very underrated spice, usually used in Persian, Lebanese and Arab cuisine. It is made by crushing dried berries, and lends a special lemony tang to everything it touches. I chose to use sumac on these wedges to add some levity to what’s usually a bit of a heavy dish. Its a small tweak but really lifts potatoes out of the doldrums of plainness. Grounded by an equal amount of oregano, which itself is, I feel, marginally underrated, this is one potato recipe you will return to again and again.

 

Ingredients

10 large potatoes, scrubbed clean with skin on

1 tbsp sumac

1 tbsp dried oregano

¼ cup olive oil

1 good pinch of salt

 

Method

1. Cut the potatoes into quarters, lengthways and place on a foil wrapped baking tray. 
2. Mix the sumac and oregano evenly in a small bowl and sprinkle onto the potato wedges
3. Season with salt, and drizzle over the olive oil
4. Give the potatoes a good mix to distribute all the seasoning, and then bake in the oven for 25 minutes on 220*C or until beautifully golden. 
5. Serve and enjoy!

 

This recipe is from Season 1 Episode 8 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa.