Lemon roasted potatoes with cumin, sumac and feta

By • January 18, 2012 • 3 Comments

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Author Notes: Greece with a twist!JessicaBakes

Serves 4...ish

  • 1 pound fingerling potatoes, halved lengthwise
  • 1/3 cup olive oil
  • zest of 1 lemon
  • juice of 3 lemons
  • 1 tablespoon cumin
  • 1 tablespoon sumac
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1/2 cup feta
  1. Preheat the oven to 425 degrees and bring a pot of lightly salted water to boil. Drop the potatoes and 1/3 of your lemon juice into the water and boil until just fork tender, about 10 minutes.
  2. Toss (gently!!) the drained potatoes with the olive oil, remaining lemon juice, lemon zest, cumin, sumac, salt, pepper and garlic powder. Lay out on your baking sheet and bake until golden and crispy, about 15-25 minutes (depending on your oven and preference).
  3. Crumble about 2 tbsp feta on top of each serving of potatoes when you serve. Done!
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With_ab

almost 3 years ago JessicaBakes

Thank you both so much! And yes, le bec fin, your steaming method could definitely replace the boiling, and then you don't have to worry about draining either!

Photo_squirrel

almost 3 years ago LE BEC FIN

now THIS is a terrific recipe. As soon as i saw the title and the amount of lemon used, I knew you were a talent. And the combo of flavors is complex and bright. Perfect. I have one suggestion. I have become a big fan of steaming veggies instead of boiling(less time, energy, water, heat, etc). I use a tiered aluminum Chinese steamer (about 15" diameter). Great tool! Another advantage is that you don't have to deal with dangerous boiling water. To test doneness, you just remove the lid and pierce w/ a skewer....
Thanks so much for this!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Sounds wonderful Jessica, I am a big fan of sumac. Have it on Kebob and rice its so good. The combination of the potato, lemon, cumin and sumac is fantastic.