Ingredients
- 4 large sweet potato peeled and thinly sliced
- 4 medium Yukon gold potatoes peeled and thinly sliced
- 4 shallots, peeled and thinly sliced
- 6 cloves, grated
- 1/4 cup evoo, plus more to finish and drizzle into the baking dish
- 2 tsp kosher salt- or to taste
- 1/2 tsp cracked black pepper
- 2 tsp sumac plus more to finish
- 1 lemon, zested and juiced
- 1/4 cup toasted almonds
- creme fraiche, sour cream or full fat yogurt
- Maldon sea salt to finish
Directions
- Preheat the oven to 425 degrees F.
- Peel the sweet potatoes and the yukon golds. You can either toss the potatoes together and mix them in the baking dish or separate the sweet potatoes from the yukon gold and arrange separately (if you do this just spilt the garlic, olive oil and seasoning into two bowls and toss and season that way). If you mix them all just add to a bowl and pour in the olive oil, sumac, kosher salt, cracked black pepper and garlic and toss to coat. Check for seasoning.
- Drizzle a little olive oil on the bottom of a baking dish and start adding in the potato slices. It is a bit tricky to get the shallots in this way so you can leave them for the end and squeeze them in between the potatoes. Make sure to pack everything in tightly. Sprinkle over another pinch of sumac. Cover with tin foil and place in the oven for 50 min- 1 hour or until a knife slides in easily. Remove the foil and squeeze over lemon juice. Place back in the oven for another 15-20 minutes to get golden and lightly charred on top. Remove from the oven and finish with a little more olive oil, toasted almonds, lemon zest and maldon. Serve with creme fraiche and drizzle the olive oil from the bottom of the baking dish that gathers under the potatoes over the top. Sprinkle a generous amount of maldon and go to town. It is so good. I love to serve this with different kinds of salads. Would be great with my herbed bulgur salad.