Hasselback shawarma spiced potatoes with tahini sour cream and sumac onions
These colourful hasselback potatoes from Helen Graham are made with buttery Golden King potatoes. They're topped with sharp sumac red onions, tangy tahini sour cream and pickled jalapeños. Hasselbacking the potatoes – cutting very thin slices into the top of them – gives you extra crispy crunchy tops.
Ingredients
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Imperial
Shawarma spice mix
- 5 green cardamom pods, seeds only
- 1 clove
- 2 tsp smoked paprika
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1 tsp ground coriander
- 1/2 tsp cumin seeds
- freshly ground black pepper, 20 twists
- 1 tsp ground nutmeg
- 2 tsp sumac
- 1 tsp ground turmeric
- 6 tbsp of olive oil
- 1 tsp flaky salt
Sumac onions
- 1 red onion, peeled and finely sliced
- 1/2 tbsp of sumac
- 1/2 tsp flaky salt
- 1 juice of 1 lemon, about 2 tbsp
Tahini sour cream
- 200g of sour cream
- 2 tbsp of tahini
- 1/2 tsp salt
- 2 garlic cloves, finely minced
- 1 juice of half a lemon
- 1 tsp tamarind paste
To garnish
- 2g of fresh coriander, chopped
- 80g of pickled jalapeños, chopped
- 2 tbsp of amba
- 2 tbsp of date syrup
Method
Preheat oven to 180°C
Place a potato on a chopping board, ensuring the flattest side is flush with the chopping board. Place two wooden spoons on either side of the potato and cut as finely as possible along its whole length to make a hasselback potato. Repeat with the remaining potatoes and transfer these to a lined baking tray
Use a pestle and mortar to grind the cardamom seeds and clove to a powder, then mix it with the remaining spices, oil and salt in a small bowl
- 5 green cardamom pods, seeds only
- 1 clove
- 2 tsp smoked paprika
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1 tsp ground coriander
- 1/2 tsp cumin seeds
- freshly ground black pepper, 20 twists
- 1 tsp ground nutmeg
- 2 tsp sumac
- 1 tsp ground turmeric
- 6 tbsp of olive oil
- 1 tsp flaky salt
Brush the spiced oil all over the potatoes
Roast the potatoes for 40 minutes, removing the potatoes half way through and basting with more spiced oil
For the sumac onions, add everything to a bowl and set aside to marinate for 30 minutes
- 1 red onion, peeled and finely sliced
- 1/2 tbsp of sumac
- 1/2 tsp flaky salt
- 1 juice of 1 lemon, about 2 tbsp
Combine all the ingredients for the tahini sour cream in a bowl, stir thoroughly and set aside
- 200g of sour cream
- 2 tbsp of tahini
- 1/2 tsp salt
- 2 garlic cloves, finely minced
- 1 juice of half a lemon
- 1 tsp tamarind paste
Once the potatoes are ready, transfer them to a platter and drizzle over the sour cream, before topping with the sumac onions and the remaining garnishes
- 2g of fresh coriander, chopped
- 80g of pickled jalapeños, chopped
- 2 tbsp of amba
- 2 tbsp of date syrup
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