Sumac fries are the easy, oven-baked potato side that you didn’t know you needed! They’re impossibly easy to make, full of flavor, and easy to pair with any main dish.
5–6 Yukon gold potatoes, cut into wedges
4 tablespoons olive oil
1 1/2 tablespoons ground sumac
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Garlic Yogurt Sauce:
1 cup full-fat Greek yogurt
2–3 garlic cloves, grated or passed through a garlic press
1 1/2 teaspoons ground sumac
2 teaspoons dried dill
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon honey
2 teaspoons olive oil
salt and pepper to taste
Fresh dill, for serving
Lemon wedges, for serving
- Make the garlic yogurt sauce: Mix all the ingredients together and season to taste with salt and pepper. Keep in the fridge in an airtight container until ready to use.
- Make the sumac fries: Preheat an oven to 425 degrees F and line a baking sheet with parchment paper. In a large mixing bowl, toss the potato wedges with the olive oil and seasonings so that they are evenly coated. Spread them in a single layer on the prepared baking sheet.
- Transfer the tray to the oven and bake for 15 minutes. Using a flexible spatula, flip the potatoes over and bake for another 10 minutes, until golden brown and crispy.
- Transfer to a serving plate and serve with the garlic yogurt sauce. Sprinkle with fresh dill and serve with lemon wedges, if desired.
For a less intense garlic flavor, use only one clove. For a more intense flavor, use up to 3.
Instructions for making these in the air fryer are above in the blog post.
- Serving Size: 8 potato wedges
- Calories: 240
- Sugar: 2.8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 7.6g
- Cholesterol: 0
Keywords: sides, potatoes, fries