Roasted potato wedges with sumac, nigella seeds, cumin and thyme

INGREDIENTS:

• 1kg King Edward potatoes
• 4tbsp olive oil
• 1tbsp sumac ½
• tbsp nigella seeds
• ½ tbsp cumin seeds
• 1tbsp fresh thyme leaves

METHOD:

1. Pre-heat your oven to 200*c / 180*c Fan / gas 5.
2. Cut the potatoes in half and then into wedge shapes. Keep them quite chunky. Place into a pan of salted boing water and cook for 5 minutes and drain into a colander, leave to steam dry.
3. In a large mixing bowl mix the olive oil, sumac, nigella seeds and cumin seeds. Add the wedges and toss so all the potatoes are covered in the spices.
4. Place onto a roasting tray, making sure they are in a single layer. Season with salt and milled pepper and place into the top shelf of the oven and cook for about 50 minutes – 1 hour, until golden and crispy.
5. Before serving sprinkle over the thyme leaves and serve with the Za”atar roasted chicken.