Shallow-fried potatoes with rosemary and sumac from Essential Ottolenghi: A Collection (page 139) by Yotam Ottolenghi

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Notes about this recipe

  • Ro_ on January 20, 2020

    These were lovely. It was quite liberating to not peel the potatoes, and it added a nice texture to the dish. I didn't measure the oil and probably used less than the recommended quantity, it still turned out fine. The sumac added a subtle flavour at the end.

  • Rutabaga on February 14, 2019

    These well-seasoned potatoes are fried in plenty of oil (I used rice bran oil), so it would be hard not to like them. Although they require frequent stirring, they're still pretty low maintenance, as you can easily work on other dishes in between stirs. The flavor is great, but man, there is a lot of oil! I used about 50% more potatoes than called for, yet didn't increase the oil, and it was plenty. One benefit of all the oil, aside from taste, is that it helps prevent the potatoes from sticking, so you don't lose too many of the crispy bits.

  • Zosia on November 05, 2018

    I'm not rating this recipe as I didn't follow the method, oven-roasting the potatoes instead. My family loves garlicky, herby, crispy potatoes and really enjoyed the bright citrus tang the sumac brought to this classic combination.

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