Sumac Roasted Potatoes With Tahini Dipping Sauce Recipe

Year-round favorites, sumac roasted potatoes are perfect for dinner.  They are crunchy and served with a creamy tahini sauce after being coated in olive oil with warming sumac.   

Potatoes  – 2 pounds (1 kg) yellow (gold) potatoe – 3 tablespoons olive oil – 1 teaspoon organic lemon zest, optional – 1 teaspoon sea salt – 1 teaspoon sumac, and more for serving Tahini dipping sauce  – 3 tablespoons (45 ml) tahini, more to taste – 1/4 cup (60 ml) water – 2 tablespoons (30 ml) lemon juice – 1/2 teaspoon garlic powder – 1/2 teaspoon sea salt, more to taste – 1/4 teaspoon ground cumin, more to taste For serving – 2 tablespoons chopped fresh parsley – 1 teaspoon sea salt – 1 sliced lemon

INGREDIENTS

Preheat oven to 400°F (200°C). Wedge potatoes after washing and peeling. Transfer to a bowl after drying with a cloth.   

INSTRUCTIONS

STEP 1

Mix potatoes with olive oil, lemon zest, salt, and sumac. Bake them for 30 minutes in a single layer on a baking sheet.

STEP 2

Stir the potatoes, then raise the temperature to 425°F (220°C) and bake for 10-15 minutes until golden brown and crispy.   

STEP 3

Make the dipping sauce while the potatoes bake: Mix water and lemon juice with tahini in a small bowl.   

STEP 4

Tahini and water won't mix right away, but keep stirring until they're smooth. Stir in garlic powder, salt, and cumin. Taste and season as needed.  Store sauce in the fridge until serving.   

STEP 5

Place roasted potatoes on a tray or shallow baking dish after baking. Supplement with sumac, fresh parsley, flaky sea salt, and lemon slices. Sprinkle more cumin or sumac on sauce and potatoes before serving.  

STEP 6

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