Shallow-fried potatoes with rosemary and sumac


Preparation info

  • Serves


    as a side
    • Difficulty


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.


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


  • 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