THE SUMAC POTATO CLOUDS

(Our Play on Greek Lemon Potatoes with a Persian Sting)

THE SUMAC POTATO CLOUDS

Ingredients: 1kg Potatoes (thick wedges), 1 tbsp Sumac, 1 tsp Black pepper, 1 tsp Salt, 100ml Lemon juice, 100ml Chicken stock, 60ml Olive oil, 4 cloves Garlic (smashed)...

Ingredients

  • 1kg Potatoes (thick wedges)
  • 1 tbsp Sumac
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml Lemon juice
  • 100ml Chicken stock
  • 60ml Olive oil
  • 4 cloves Garlic (smashed)

Cooking Method

  1. The Mix Toss potatoes and garlic with oil and half the sumac in a tray.
  2. The Bloom Whisk lemon juice and stock; pour over the potatoes; add a 10ml splash of water to release the tart oils.
  3. The Scorch Roast at 200°C for 45 minutes until the liquid reduces to a thick purple-gold silk and edges are charred.
  4. The Final Flourish Dust heavily with the remaining raw sumac and extra lemon zest.

Cuisine: Balkan

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