Sumac Roasted Potatoes
Ingredients
- 2 lbs (900 g) small Gold Potatoes, cut in half
- 1 large Onion, sliced and quartered
- 2 1/2 tbsp (38 ml) Grape Seed Oil
- 2 tsp (10 g) Ground Sumac
- 1 tsp (5 g) Aleppo Pepper Flakes
- 1/2 tsp (2.5 g) Smoked Paprika
- Salt and Pepper, to taste
- 1 tsp (5 g) Baking Soda
Lemon Cream Sauce (optional to serve with)
- 1/2 cup (120 ml) Vegan Sour Cream
- Juice from 1/2 a Lemon
- 1/2 tsp (2.5 g) dried Mint (optional)
- Salt and Pepper, to taste
Preparation
Bring a large pot of water to a boil. Add salt to taste and 1 tsp of baking soda. Add the potatoes.
Bring the water back to a boil and let the potatoes cook for 4-5 minutes or until a fork or knife can pierce them with some resistance. This step helps in browning the potatoes and forming a crispy layer.
Carefully drain the potatoes and let them sit for a few minutes to dry.
In a large bowl, combine the potatoes and onions. Toss with grape seed oil, sumac, smoked paprika, Aleppo pepper, salt, and pepper.
Spread the potatoes and onions onto 1 or 2 baking sheets, making sure not to crowd them.
Bake at 400°F (200°C) for 25-35 minutes, flipping the potatoes when there's about 10 minutes left. Continue baking until the potatoes are completely tender and the onions are golden in color.
Lemon Cream Sauce
In a small bowl, mix vegan sour cream, lemon juice, dried mint (optional), salt, and pepper.
Serve the roasted potatoes with the lemon cream sauce, if desired.
