Sumac Roasted Potatoes

Golden roast potatoes with a tangy finish, because a good side dish should hold its own. Never Not Eating Sumac S&P goes into both the potatoes and the honey-Dijon dressing, with garlic, lemon and fresh parsley bringing it all together. Serve alongside your favourite roast or make room for them on a big sharing table.

The Stuff:

Potatoes

• 1 ½ Pounds baby potatoes, washed and cut into halves
• 1 Shallot, sliced
• Handful of chopped cilantro or parsley
• 1 Teaspoon salt
• 1 Teaspoon Never Not Eating Sumac S&P
• 1 Teaspoon cumin seeds
• 5 Tablespoons olive oil

Dressing

• 1 Tablespoon Dijon mustard
• 1 Teaspoon Never Not Eating Sumac S&P
• 1 Tablespoon honey
• 2 Garlic cloves, minced
• 1/2 Teaspoon salt
• Juice from 1/2 lemon

Garnish

• Handful of chopped parsley

The Method:

1. Preheat oven on 400°F/200°C.
2. In an oven safe pan, place potatoes, shallots, parsley, Never Not Eating Sumac S&P, salt and olive oil.
3. Toss with your hands and cover with parchment paper.
4. Bake in the oven at 400°F for 50 minutes.
5. Remove the parchment paper and transfer to convection broil on 450°F for 7-8 minutes to get a nice golden brown colour.
6. Meanwhile make the dressing by placing all ingredients in a bowl and mixing well.
7. Pour the Never Not Eating Sumac S&P dressing on top of the roasted potatoes and mix it gently.
8. Garnish with chopped parsley.
9. Enjoy!