Sumac Roasted Fingerling Potatoes
Sumac is one of my favorite spices. It's commonly used in MIddle Eastern cooking and is a main component of the spice blend za'atar. It's not a super common spice in America, but it's worth seeking out. I know near me, Whole Foods Market sells it as well as Penzeys Spices online. (Such a great store!) Sumac is actually a small red berry that is most often ground and sold in jars. It has a very tart, sour flavor that I find almost addictive!
- 1 pound small fingerling potatoes, halved lengthwise
- 3 cloves of garlic, minced
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon sumac
Preheat your oven to 425 degrees F.
In a mixing bowl, toss all of the ingredients together, making sure to coat each potato with oil. Spread them in a single layer on a baking sheet, trying to get as many of them face-down as possible. This allows them to crisp up, and ensures you get more crunchy, salty goodness with each bite. : )
Roast for 30 minutes or until tender.
(They're crazy hot when you pull them out, so TRY to resist burning the roof of your mouth by shoveling them straight into your mouth... I burned mine!)