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
- Cut the potatoes into quarters, lengthways and place on a foil wrapped baking tray.
- Mix the sumac and oregano evenly in a small bowl and sprinkle onto the potato wedges
- Season with salt, and drizzle over the olive oil
- 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.
- 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.
