Eons ago I posted a roasted sumac cauliflower recipe. I wonder what took so long to do the same for potatoes, since one replaces the other in a couple of cases in the first place.
Roast potatoes are a classic for a reason. This play on them including sumac and a lebne-feta dip lends them a new profile.
Ingredients:
5-6 large potatoes
3 Tbsp olive oil
2 Tbsp sumac
salt and pepper
For the dip:
1 cup lebne
2 cloves garlic
1/2 cup feta
Method:
Preheat oven to 450F.
Cut the potatoes into wedges and toss in the olive oil, sumac, salt, and pepper.
Bake in sible pager on a baking sheet for 30-35 minutes, flipping half way through.
To make the dip, blitz all ingredients in the food processor, Taste and adjust for seasoning.
Serve as soon as the potatoes are cooked.
صحة و عافية
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