These sumac roasted potatoes are crispy on the outside, tender inside, and bursting with tangy, zesty flavor. A perfect side dish for any meal!
Ingredients
- 2 lbs potatoes (baby potatoes or Yukon Gold), halved
- 3 tbsp olive oil
- 1½ tbsp sumac
- 3 cloves garlic, minced
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
1. Preheat the Oven
First, preheat your oven to 400°F (200°C). Meanwhile, line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Potatoes
Next, wash and cut the potatoes into even-sized halves or cubes. This helps them cook evenly and develop a crisp texture.
3. Season the Potatoes
Then, place the potatoes in a large bowl. Add olive oil, sumac, garlic, paprika, salt, and black pepper.
After that, toss everything well until the potatoes are evenly coated.
4. Roast the Potatoes
Now, spread the potatoes in a single layer on the prepared baking sheet.
Make sure not to overcrowd them; otherwise, they may steam instead of roast.
Roast for 30–40 minutes, flipping halfway through, until golden brown and crispy.
5. Finish and Serve
Finally, remove the potatoes from the oven and drizzle with fresh lemon juice.
In addition, sprinkle chopped parsley on top for freshness and color.
Serve immediately while hot and crispy.
Tips for Best Results
- For extra crispiness, soak cut potatoes in cold water for 20 minutes, then dry thoroughly before roasting.
- Additionally, use a hot baking tray to enhance browning.
- You can also add sliced onions or bell peppers for more flavor.
Serving Ideas
These potatoes pair beautifully with grilled chicken, kebabs, or roasted vegetables. They also work great as a side for wraps and rice dishes.
