Potatoes · FIRST EDITION

Sumac potatoes, chickpeas & tomatoes

Golden potato wedges, juicy tomatoes and chickpeas with a tart sumac finish.

45 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

If roast potatoes are a favourite, tomatoes and chickpeas turn the tray into dinner.

Here’s how.

1
Start the tray
Heat oven to 220°C / 425°F (200°C fan). Toss potatoes with oil, salt and half the sumac on a large tray.
2
Roast the potatoes
Roast for 20 minutes, then turn the wedges.
3
Add the rest
Add chickpeas and tomatoes. Roast for another 15–20 minutes, until potatoes are tender and golden and tomatoes have burst.
4
Give it a bright finish
Scatter with parsley and remaining sumac. Squeeze over lemon juice and serve.

Use two trays for larger portions so the potatoes have space to brown.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.