Crispy Potatoes with Rosemary and Sumac
 
 
Shallow fried crispy potatoes that are delicious salty and herby, seasoned with fresh rosemary, thyme, and sumac.
Yield: 4 servings
Ingredients
  • 10 tbsp olive oil
  • 1 lb 10 oz (750 g) yellow fingerling potatoes, quartered lengthwise
  • 5 garlic cloves, peeled
  • salt
  • 3 rosemary sprigs
  • 3 thyme sprigs
  • 2 tsp sumac
Instructions
  1. Heat the oil in a large saute pan over medium heat. Once it is hot, add the potatoes, garlic, and ¾ tsp salt. Fry for 30 minutes, stirring frequently, until the potatoes are golden on the outside and soft on the inside. Add the rosemary and thyme sprigs, then fry for another 5 minutes.
  2. Use a slotted spoon to remove the potatoes and herbs to a serving bowl, leaving as much oil behind as possible. Sprinkle with the sumac and serve immediately.
Notes
Recipe from Ottolenghi Simple
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/09/crispy-potatoes-with-rosemary-and-sumac.html