Sumac Lemon Wedges
The request was for a hearty meal and the requestor’s favourite flavour of the moment is sumac. Sumac has a tangy flavour that works well with the rather bland potato. I grabbed a bunch of thyme from the garden and dried it in the microwave oven on a paper towel in 10 second bursts. Be really careful drying herbs this way as it is easy for them to catch alight. The stringy bits in the photograph are stems of thyme.
We enjoyed them served with pork chops, steamed capsicum and bok choy, sautéed onions and some grated apple cooked until mushy.
- 4 large potatoes, scrubbed
- 1 tablespoon of olive oil
- 1 tablespoon of sumac
- a bunch of thyme
- juice of 1 small lemon
Cut the potatoes into wedges and steam until just tender.Place the lemon juice, sumac, olive oil and crumbled dried thyme into a plastic bag. Add the potato wedges to the bag and gently move them around to coat them thoroughly.
Place them skin down on a baking sheet and put into a hot oven for 10-15 minutes until they are browned and crisp on the surface.