Name: Shallow-fried potatoes with rosemary and sumac
Yield: Serves four as a side
Ingredients: 1 tsp sumac; salt; 3 thyme sprigs (5 g); 3 rosemary sprigs (5 g); 5 garlic cloves, peeled; 150 ml olive oil; 750 g Charlotte potatoes, quartered lengthways

Preparation info

Serves
four
as a side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Sumac is a bright and astringent ground spice that I have been championing for a very long time. Its colour and kick means it’s a great way to shake up all sorts of everyday dishes.

Ingredients

150 ml olive oil
750 g Charlotte potatoes, quartered lengthways
5

Method

Put the oil into a large sauté pan and place on a medium heat. Once hot, add the potatoes, garlic and ¾ teaspoon of salt. Fry gently for 30 minutes, stirring frequently, until the potatoes are golden-brown and soft. Add the rosemary and thyme and fry for another 5 minutes, until

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Ingredients

Method

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