Sumac-Spiced Potato Wedges

Ingredients

• 5 medium potatoes, washed but left unpeeled (1 kilo/2 lbs)
• 1 egg white, lightly beaten
• 1 teaspoon sumac
• 1/4 teaspoon chili powder (optional)
• 1 teaspoon cumin (optional)
• 1 garlic clove, minced (optional)
• 1 teaspoon lemon zest (optional)
• salt, to taste
• fresh ground black pepper, to taste

Directions

1. 1

   Preheat the oven to hot (220°C/425°F-450°F/gas mark 7-8); line a baking tray with baking paper; or if yours is a particularly hot oven, perhaps a little lower than this.

2. 2

   Cut the potatoes into wedges; combine the egg white, sumac and whichever of the optional ingredients you are using in a large bowl; add the potato wedges and combine well until the wedges are well-coated.

3. 3

   Place the wedges, skin-side down on the baking tray; bake the wedges in the very hot oven for 40 minutes or until they are tender and golden brown; serve with tomato relish, your choice of salsa, tzatziki or sour cream or yoghurt (Greek yoghurt is the creamiest and, in my opinion, the yummiest!).

4. 4

   NOTE: Sumac is a reddish-purple ground spice made from the berries of a wild shrub grown in Lebanon. It is available from Middle Eastern food stores and delicatessens.