Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Sure Value
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Eat local
Flavours of Fall
Healthy
Homemade Recipes
Isabelle's Recipes
Sheet Pan Recipes
Snacks
Spicy Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Important Message
This Monday, November 4th at 8:00 p.m., we will be enhancing the My Personal Recipes feature, which will make it temporarily unavailable. Please make sure to save your changes before that time.
Sumac Fries
(1)
Rate this recipe
Preparation
20 min
Cooking
15 min
Servings
4
Need a snack? These fries seasoned with sumac will become your new addiction!
Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
Categories
Ingredients
2 lb (900 g) russet potatoes, unpeeled, scrubbed potatoes, unpeeled, scrubbed and cut into sticks ¼ inch (5 mm) thick
Canola oil, for frying
1 tbsp ground sumac
Preparation
Preheat the oil in a deep fryer to 250°F (120°C). Line a baking sheet with paper towels.
In a large bowl, rinse the potatoes under cold running water until the water runs clear. Let soak for 10 minutes. Drain and pat dry with a clean dishcloth.
Blanch half of the potatoes at a time in the oil for 5 minutes. Drain and place on one half of the baking sheet. Repeat with the remaining potatoes. Set aside.
Increase the temperature of the deep fryer to 350°F (180°C). Preheat the oven to 200°F (95°C).
Fry half of the blanched potatoes in the oil for 2 minutes or until golden and crispy. Drain well. Place in a metal bowl and immediately season with salt and half of the sumac. Mix well. Transfer to a baking sheet and keep warm in the oven, uncovered. Repeat with the remaining blanched potatoes and sumac.
Serve the fries with
harissa mayonnaise
, if desired.
Personal Note