Batata Mishwe (sumac And Lemon Roasted Potatoes)
Batata Mishwe, or Sumac and Lemon Roasted Potatoes, is a classic Levantine dish that is bursting with flavor. The combination of tangy sumac and zesty lemon creates a deliciously unique twist on traditional roasted potatoes.
Ingredients
- 4 large potatoes, peeled and cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons sumac
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the potato wedges with olive oil, sumac, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 30-35 minutes, or until golden and crispy.
- In a small bowl, whisk together the lemon juice, minced garlic, and parsley.
- Drizzle the lemon mixture over the roasted potatoes and toss to combine.
- Transfer the potatoes to a serving platter and garnish with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 3g
- Fat
- 8g
Supplies
Baking sheet Mixing bowl Whisk
Tools
Oven
Serving suggestions
Serve the Batata Mishwe as a side dish alongside grilled meats or as part of a mezze spread.
Tips & tricks
For extra flavor, sprinkle the roasted potatoes with additional sumac before serving.
Cost
$8