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Sumac Roasted Potatoes

Sumac Roasted Potatoes. A deliciously crispy roast potato dish with the dominant flavour of Sumac, a very popular Middle Eastern spice.
Course Appetizer, Side Dish, Snack
Cuisine American, Mediterranean
Keyword Potatoes, Roast Potatoes, sumac
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 4 people


  • 1.5 lb Baby Potatoes
  • 2 tbsp Chickpea Flour optional, but recommended
  • ½ cup Greek Yogurt
  • 3 tbsp Spice Tribe Wild Cured Sumac
  • 1.5 tbsp Ginger Garlic Paste
  • 1 tsp Chilli Powder or Paprika
  • ½ tsp Black Pepper freshly ground
  • 2-3 tbsp Oil of your choice
  • 1/2 cup Chopped Coriander Leaves
  • 1 tbsp Lime Juice
  • Salt to taste


  • Roast the chickpea flour for about 5 minutes until it turns fragrant and nutty; do not brown. 
  • 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.
  • In a mixing bowl, add the yogurt, cooled chickpea flour, sumac, ginger garlic paste, chilli powder, black pepper and 1 tbsp oil.
  • Cover and marinate in the refrigerator for about 1 to 2 hours.
  • Remove 15 minutes before you are ready to cook the potatoes.
  • Heat a heavy-bottomed pan. I like to use a cast iron wok. Add 1-2 tbsp oil followed by the marinated potatoes.
  • 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.
  • Once the potatoes have a good sear on all side, remove from the flame.
  • Transfer to a serving plate and serve hot immediately after garnishing with coriander leaves and a drizzle of some lime juice.