Sumac and orange-buttered new potatoes
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Sumac and orange-buttered new potatoes
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
304Kcal
Fat
19gr
Saturates
8gr
Carbs
29gr
Sugars
2gr
Fibre
3gr
Protein
3gr
Salt
0.2gr
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Ingredients
- 25g soft butter
- 1 tsp sumac
- zest of 1 small orange
- 1 garlic clove, crushed
- 750g new potatoes, skin on, halved or quartered lengthways
- 3 tbsp olive oil
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Combine the butter with the sumac, orange zest and crushed garlic and season with salt and pepper. Then compress the butter by making it into a rough sausage shape, rolling it up in clingfilm and twisting the two ends (like a sweet wrapper) to tighten. Chill the spiced butter until you need it.
- Arrange the potatoes, cut-side up, on a baking tray that you have lined with baking paper then drizzle with the olive oil. Season and roast the potatoes for 35-45 minutes until tender and nicely browned.
- Cut the butter into small cubes, scatter over the potatoes and roast them for a further 5 minutes until the butter has melted. Remove from the oven, stir the potatoes to coat them in the melted butter and serve.
