Sumac-Roasted Crispy Potatoes
This recipe achieves that perfect CRISPY golden potato we are all searching for. The addition of the sumac spice while roasting gives the potatoes a delicious tart, lemony zing. These roasted potatoes are super easy to make. The key lies in the "pre-boil" that softens the potatoes up and breaks down the starchy surface allowing you to achieve that perfect crisp while roasting. Bon Appétit!
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.