Let’s PERFECT crispy roasted potatoes with a little bit of food science.
First, let’s talk about a massively underrated spice – SUMAC. This deep red spice is traditionally used in many Middle Eastern recipes. It is one of the most instantly recognizable spices of that region. Sumac provides a unique vibrant and citrusy tartness. Just a pinch of this spice can elevate and add a whole new level of complexity to the flavors of your dish.
The techniques used in the recipe to prepare the potatoes are what give you that perfect golden crisp at every bite.
Before placing the potatoes slices in the oven, we will be boiling them in water for about 10 minutes. This is a key step called “parboiling” which will allow the potatoes to soften up and break down the starchy surface. This will increase surface area which will help you achieve a crunchy, crispy potato while roasting.
Adding kosher salt to the boiling water allows some of the salt to get inside of the potatoes so they are seasoned on the inside as well as the outside (don’t worry, you are not actually consuming all of the salt added to the water!).
Once you have drained the water, slightly roughing up the potatoes with a spoon will further increase surface area and create those delicious crispy potato bits.
You’re going to love this recipe!
Sumac-Roasted Crispy Potatoes
Ingredients
- 1 kg (about 2.2 pounds) potatoes (I prefer Yukon gold or russet potatoes)
- 2 tbsp kosher salt
- 3 tbsp olive oil
- 1 tbsp sumac
- 1 tsp rosemary (dried or fresh)
- 1 tsp salt
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven to 450°F/230°C.
- Rinse and chop potatoes into wedges (or desired shape).
- Fill a large pot with water (enough to cover potatoes) and bring to a boil. Add 2 tablespoons of kosher salt and the chopped potatoes and stir. Slightly reduce heat and cook potatoes over a rolling boil until tender (about 10-15 minutes). Remove pot from heat and drain all the water. Allow potatoes to rest for 1 minute. Use a fork to slightly "rough up" the potatoes which will increase the surface area and give you small potato bits that will get super crispy when roasted. Try to avoid breaking the potato slices too much.
- Place potatoes in a large bowl and toss with the olive oil, sumac, rosemary, and salt. Make sure all potato slices are well coated.
- Transfer potatoes to a large baking sheet. Separate and spread them out evenly in one layer on the baking sheet. Place in oven and roast for 20 minutes. Use a thin spatula to release any stuck potatoes and flip potatoes over without breaking them. Continue roasting until the potatoes are a deep golden color and crispy all over (can take an additional 30-40 minutes).
- Garnish with fresh parsley and serve immediately.
