Sumac-Spiced Potato Wedges

• 5 medium potatoes, washed but left unpeeled (1 kilo/2 lbs)
• 1 egg white, lightly beaten
• 1 teaspoon sumac
• 1/4 teaspoon chili powder (optional)
• 1 teaspoon cumin (optional)
• 1 garlic clove, minced (optional)
• 1 teaspoon lemon zest (optional)
• salt, to taste
• fresh ground black pepper, to taste

1. Preheat the oven to hot (220u0b0C/425u0b0F-450u0b0F/gas mark 7-8); line a baking tray with baking paper; or if yours is a particularly hot oven, perhaps a little lower than this.
2. Cut the potatoes into wedges; combine the egg white, sumac and whichever of the optional ingredients you are using in a large bowl; add the potato wedges and combine well until the wedges are well-coated.
3. Place the wedges, skin-side down on the baking tray; bake the wedges in the very hot oven for 40 minutes or until they are tender and golden brown; serve with tomato relish, your choice of salsa, tzatziki or sour cream or yoghurt (Greek yoghurt is the creamiest and, in my opinion, the yummiest!).
4. NOTE: Sumac is a reddish-purple ground spice made from the berries of a wild shrub grown in Lebanon. It is available from Middle Eastern food stores and delicatessens.

potatoes, egg, sumac, chili powder, cumin, garlic, lemon zest, salt, fresh ground black pepper

Taken from www.food.com/recipe/sumac-spiced-potato-wedges-358650 (may not work)