Lemon roasted potatoes with cumin, sumac andĀ feta

January 18, 2012
3 Ratings
  • Serves 4...ish
Author Notes

Greece with a twist! —JessicaBakes

What You'll Need
  • 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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  • JessicaBakes
  • LeBec Fin
    LeBec Fin

2 Reviews

JessicaBakes January 18, 2012
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!
LeBec F. January 18, 2012
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!