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
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.
GINA'S SPICY POTATO WEDGES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
- Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
- Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.
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
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
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
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
RIDICULOUSLY EASY OVEN POTATO WEDGES
I was scrambling to make something to go with an "interestingly" spiced roast that my mum made, and came up with this combination of spices for potatoes You don't really need to cut the potatoes into wedges or any particlar shape, I never do. just make sure the lumps are around the same size
Provided by KatKatia
Categories Potato
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Dice, cube or chop the peeled potatoes into whatever shape you feel like making them.
- Rinse then thoroughly in cold water, drain well and transfer to a large bowl.
- Add oil and toss the potatoes around so they are evenly coated.
- Add all of the spices and the cheese and toss so they are evenly coated.
- Place on a baking pan in one layer (preferably lined) and bake for around 30-40 minutes, depending on person preference of potato texture.
- Suggestions! It's really really handy to line the pan before you bake them, or else you will have a sticky baked on mess on your pans that takes an awful lot of elbow grease to get rid of. You could add lemon juice to the potatoes to give them an extra fresh taste.
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HOMEMADE SPICED POTATO WEDGES (BAKED) - EVERYDAY …
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Reviews 14Category SideCuisine Gluten Free, VegetarianTotal Time 40 mins
- Peel the potatoes and cut into wedges, 5-6 per potato (they won't all look identical but should have similar thickness). Line a large bowl with 2 sheets of paper towel (they should stick outside the bowl), put the wedges in the bowl, toss, then bring the opposite ends of the paper towels together and pat the wedges dry until all the moisture has been absorbed (the towels will be wet through). Use another towel if you need to.
- Sprinkle the wedges with the spice mixture, drizzle with oil and using a spatula or your hands mix together until all the wedges have been evenly coated in the spice and oil mixture.
BEST EVER POTATO WEDGES - ERREN'S KITCHEN
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Ratings 156Calories 165 per servingCategory Side Dishes
- Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.
- Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat. Season well with salt and pepper.
OUR FAVORITE RECIPES WITH SUMAC
From allrecipes.com
- Bob's Kabobs. View Recipe. The key to these flavorful kabobs is the spice blend that features Aleppo chile flakes, cinnamon, and sumac. "Most people think of chunks of meat on a skewer when they think of kabobs, but here I'm showing the other ground-meat style of kabob, also known as kofta," says Chef John.
- Lebanese Fattoush (Bread Salad) View Recipe. This classic Lebanese bread salad combines toasted pita bread, fresh vegetables, mint, parsley, and ground sumac.
- Baharat Chicken and Rice. View Recipe. A complex and intense baharat spice blend — which calls for sumac powder, cardamom pods, and ground loomi (dried lime) — infuses roast chicken and basmati rice with flavor.
- Turkish Fish Stew. View Recipe. White fish is flavored with sumac powder, cumin, ginger, and red pepper flakes, then simmered with artichoke hearts, capers, tomatoes, and white wine.
- Za'atar Pickles. View Recipe. Toasted cardamom and ground sumac add a citrusy finish to these bold "half-sour pickles spiced with harissa and all the traditional components of Turkish za'atar," says Buckwheat Queen.
- Shish Tawook (Mediterranean Chicken Kabobs) View Recipe. This recipe for grilled, marinated, Mediterranean-style chicken "was inspired by the Lebanese restaurant for which I used to work," says soulman.
- Za'atar Fried Chicken. View Recipe. "This recipe is a blend of my Southern roots and my Jewish culture," says Press and Barrel, who submitted the recipe. It's a simple fried chicken recipe made with a flavorful homemade za'atar spice mix.
- Kabob Koobideh (Persian Ground Meat Kabobs) View Recipe. Ground beef and lamb combine with grated onions, turmeric, and sumac before hitting the grill. "This is one of the most delicious kabob recipes I have ever found," says Nick Perry.
- Homemade Za'atar. View Recipe. This za'atar spice mix is super easy to make at home. All you'll need are four ingredients: toasted sesame seeds, thyme leaves, sumac, and salt.
- Salat Yirakot. View Recipe. In this simple chilled Mediterranean salad, tomatoes, bell peppers, cucumber, red onion, and fresh herbs are dressed up with olive oil, lemon juice, vinegar, and sumac.
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