Prep Time: 10 min
Total Time: 35 min
Yield: 2
These Sumac Fries are a bold, flavorful twist on a classic snack. Crispy roasted potatoes are tossed with tangy sumac and preserved lemon for a vibrant Middle Eastern touch.
Serve them with sumac-spiced yogurt—a creamy dip made with Greek yogurt, sumac, lemon juice, garlic, and olive oil. The result is a bright, zesty pairing that’s perfect as a side or a snack on its own.
Sumac Roasted Potatoes
2 Russet potatoes (medium, washed, cut into wedges)
1 tablespoon Olive Oil
1 tablespoon Sumac
1/2 teaspoon Aleppo Pepper (or 1/4 teaspoon chili flakes)
1 teaspoon Cumin Seeds
1/2 teaspoon Salt
1 1/2 tablespoons Preserved Lemon (sliced)
Sumac Spiced Yogurt
1/2 cup Greek Yogurt
1 teaspoon Sumac
1 teaspoon Lemon Juice
1 clove Garlic (minced)
1 teaspoon Olive Oil
1 teaspoon Dill (chopped)
1/4 teaspoon Salt
Preheat the oven to 400F.
Place the potatoes in a large bowl and cover with water. Let sit for for about 10 minutes.
Drain the potatoes and pat them dry with a paper towel.
In a bowl, add the potatoes, olive oil, all the spices and preserved lemon. Toss until the potatoes are evenly coated.
Transfer the potatoes to a baking dish. Bake in the oven for 20 to 25 minutes or until crispy and golden brown, filling halfway through.
Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl.
Place the potatoes in a serving plate, top with more sumac, serve with yogurt sauce and enjoy!
