Crispy Sumac Roasties & Quick Sumac Onions
A tasty side dish for my turkey shawarma from Ainsley’s Festive Flavours. Top with a few sumac onions if you like.
Method
For the Roasties
Preheat the oven to 220C/200C fan
Place the roast potatoes on a large baking tray. Use a potato masher or the bottom of a pan to gently squash them down. Drizzle with oil and sprinkle over the sumac and Aleppo pepper. If the potatoes aren’t already seasoned, season with salt and pepper. Roast for 15-20 minutes, turning halfway, until the edges are crispy. Put the potatoes in a bowl and scatter with sumac onions and a drizzle of zhoug dressing.
For the Onions
Put the onion in a sieve and slowly pour over a full kettle of boiling water. Drain and leave to cool. Pat dry and put into a small bowl. Sprinkle over the sumac and a good pinch of sea salt. Mix well to combine and stir in the parsley, olive oil and a good squeeze of lemon juice. Marinate for 10 minutes and then chill until needed.
Ingredients
- For the Roasties
- 700g leftover roast potatoes
- olive oil, for drizzling
- 1 tsp sumac
- 1 tsp Aleppo pepper/pul biber
- For the Onions
- 1 small red onion, peeled, halved and thinly sliced
- ¾ tsp sumac
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp extra-virgin olive oil
- ½ lemon, for squeezing