Sumac Spiced Potato Wedges Recipes

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

Sumac-Spiced Potato Wedges image

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.

Ingredients

5 medium potatoes, washed but left unpeeled (1 kilo/2 lbs)
1 egg white, lightly beaten
1 teaspoon sumac
1/4 teaspoon chili powder (optional)
1 teaspoon cumin (optional)
1 garlic clove, minced (optional)
1 teaspoon lemon zest (optional)
salt, to taste
fresh ground black pepper, to taste

SPICED SWEET POTATO WEDGES

Toss sweet potato in cumin, chilli and sumac, then oven bake with lemon and garlic for chunky chips which are crispy yet fluffy

Provided by Katy Greenwood

Categories Buffet, Side dish, Snack

Time 50m

Number Of Ingredients 9

Spiced sweet potato wedges image

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.

Nutrition Facts : Calories 193 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

Ingredients

2 tsp ground cumin
2 tsp chilli flakes
2 tsp sumac
2 tbsp thyme leaves, roughly chopped
2 tbsp rosemary leaves, roughly chopped
3 garlic cloves
zest and juice 1 lemon
3 tbsp olive oil
1 ¼kg sweet potatoes, cut into wedges

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

Spicy Potato Wedges image

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.

Ingredients

1/4 cup canola oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon paprika
3/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
3-1/2 pounds large red potatoes, cut into wedges

SPICED POTATO WEDGES

These are a lovely accompaniment to, say, a soup and great for dunking

Provided by Silvana Franco

Categories Side dish, Snack

Time 40m

Number Of Ingredients 6

Spiced potato wedges image

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.

Nutrition Facts : Calories 162 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.14 milligram of sodium

Ingredients

1kg red-skinned potato , such as Desiree
25g butter , melted
1 tbsp tandoori curry powder or jerk seasoning
1 tbsp Dijon mustard
1 tsp clear honey
5 tbsp mayonnaise

More about "sumac spiced potato wedges recipes"

SUMAC ROASTED POTATOES WITH TAHINI DIPPING SAUCE

Web Oct 16, 2020 Instructions. Preheat oven to 400°F (200°C). Wash and scrub (or peel) potatoes, then slice them into wedges. Pat with a towel to dry, …
From sugarsalted.com
5/5 (2)
Total Time 50 mins
Category Side Dish
Calories 342 per serving

Preheat oven to 400°F (200°C). Wash and scrub (or peel) potatoes, then slice into wedges. Pat with a towel to dry then transfer to a bowl.
Toss potatoes with olive oil, lemon zest, salt and sumac. Lay 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.

Sumac Spiced Potato Wedges Recipes

SUMAC-SPICED POTATO WEDGES

SPICED SWEET POTATO WEDGES

Toss sweet potato in cumin, chilli and sumac, then oven bake with lemon and garlic for chunky chips which are crispy yet fluffy

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

SPICED POTATO WEDGES

These are a lovely accompaniment to, say, a soup and great for dunking

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