Sumac Roasted Potatoes. A deliciously crispy roast potato dish with the dominant flavour of Sumac, a popular Middle Eastern spice. We have recently discovered Sumac and seriously, what a beautiful explosion of flavors.

Roast Potatoes are loved globally. We all have our unique ways to roast potatoes be it with the simple salt and pepper. I love roasting potatoes for my family in several ways. There are times I love creating a rich spice mix for our roast potato dish. Potatoes are filling and pretty good carbs when not deep-fried!

I have used Spice Tribe Wild Cured Sumac as the main ingredient here in the marinade for the baby potatoes. I decided to make a marinade that is similar to the way I would make the famous, Tandoori Paneer Tikka. The marinade ensures moist and very flavorful potatoes even after they have been cooked and roasted well.

Ingredients

• 1.5 lb Baby Potatoes
• 2 tbsp Chickpea Flour optional, but recommended
• .5 cup Greek Yogurt
• 3 tbsp Spice Tribe Wild Cured Sumac
• 1.5 tbsp Ginger Garlic Paste
• 1 tsp Chilli Powder or Paprika
• .5 tsp Black Pepper freshly ground
• 2-3 tbsp Oil of your choice
• .5 cup Chopped Coriander Leaves
• 1 tbsp Lime Juice
• Salt to taste

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Directions

1. Roast the chickpea flour for about 5 minutes until it turns fragrant and nutty; do not brown.
2. Wash the baby potatoes and add them in boiling water. Cook until 50% done, drain and keep aside. Peel and halve them. You may choose to keep the peel on as well.
3. In a mixing bowl, add the yogurt, cooled chickpea flour, sumac, ginger garlic paste, chilli powder, black pepper and 1 tbsp oil.
4. Cover and marinate in the refrigerator for about 1 to 2 hours.
5. Remove 15 minutes before you are ready to cook the potatoes.
6. Heat a heavy-bottomed pan. I like to use a cast iron wok. Add 1-2 tbsp oil followed by the marinated potatoes.
7. Toss them around and let cook on a medium flame for about 15 minutes. Keep turning every now and then so that they get roasted evenly.
8. Once the potatoes have a good sear on all side, remove from the flame.
9. Transfer to a serving plate and serve hot immediately after garnishing with coriander leaves and a drizzle of some lime juice.