Sumac and Allspice Roasted Potatoes with Onions

Name: Sumac and Allspice Roasted Potatoes with Onions
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) waxy potatoes (such as baby gold, fingerling, or baby Yukon Gold), cut into ¾-inch (2 cm) chunks; 8 oz (225 g) fresh pearl onions or frozen (thawed and patted dry), peeled and left whole; 3 tablespoon (45 ml) extra-virgin olive oil; 1½ teaspoon (4 g) ground sumac; ¾ teaspoon (1½ g) ground allspice; 3 clove (9 g) garlic cloves, minced, minced; to taste sea salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) extra-virgin olive oil, for finishing (optional); 2 tablespoon (8 g) fresh flat-leaf parsley, chopped, chopped (optional)

From the MyKitchenBank Kitchen

Tender roasted potatoes and pearl onions seasoned with bright sumac, warm allspice, and aromatic garlic, finished with a drizzle of good olive oil. A Middle Eastern–inspired side dish with complex spice notes and caramelized edges that pairs beautifully with grilled meats, roasted chicken, or grain bowls.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: Serves 4 as a side dish

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your oven to 425°F (220°C)
Pat potatoes and onions completely dry—moisture prevents browning
Have sumac and allspice measured and ready to prevent burning spices

1
Wash and dry potatoes and onions
- Rinse the potato chunks under cold water and pat them dry thoroughly with a clean kitchen towel or paper towels.
- Do the same with the pearl onions.
- Any lingering moisture will steam the vegetables instead of allowing them to caramelize, so this step is crucial for achieving golden, crispy edges.
+ Show details− Hide details
Ready when: potatoes and onions are completely dry to the touch
Tip: Moisture is the enemy of browning—don't skip the drying step. If using frozen pearl onions, thaw them completely and pat them especially dry.
2
Mix spices and seasonings
- In a small bowl, combine the 1.5 teaspoons (4 g) of sumac, ¾ teaspoon (1.5 g) of allspice, and the minced garlic.
- Stir to combine evenly.
- This mixture will be easier to distribute if combined ahead of time, and it prevents the spices from burning if added directly to hot oil.
+ Show details− Hide details
Ready when: sumac, allspice, and garlic are evenly combined
Tip: Measuring spices ahead prevents them from burning on the hot baking sheet.
3
Toss vegetables with oil and spices
- Spread the dried potato chunks and pearl onions on the large rimmed baking sheet.
- Drizzle with the 3 tablespoons (45 ml) of olive oil, then sprinkle the spice mixture evenly over the top.
- Season generously with sea salt and freshly ground black pepper.
- Using tongs or a wooden spoon, toss everything together until every piece of potato and onion is evenly coated with oil and spices.
+ Show details− Hide details
Ready when: all vegetables are evenly coated with oil and spices with no dry spots
Tip: Toss thoroughly so every piece gets flavored—this ensures consistent seasoning and browning throughout.
4
Spread in single layer
- Arrange the tossed vegetables in a single, even layer on the baking sheet.
- Avoid crowding—they should be in mostly a single layer with minimal overlap.
- Crowding will cause steaming instead of roasting, so if your baking sheet feels cramped, divide the vegetables between two baking sheets if needed.
+ Show details− Hide details
Ready when: vegetables are spread in a single layer across the baking sheet
Tip: A crowded pan will trap steam and prevent caramelization—better to use two sheets than sacrifice texture.
5
Roast and stir midwayOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven.
- Roast for 15–18 minutes until the potatoes begin to brown at the edges.
- Open the oven and stir the vegetables with tongs, redistributing them evenly on the sheet.
- Return to the oven and roast for another 15–17 minutes, until the potatoes are fork-tender and the edges are deep golden brown and caramelized.
- The onions should be soft with charred tips.
+ Show details− Hide details
Ready when: potatoes pierce easily with a fork and are golden brown at the edges; onions are soft and lightly charred
Tip: Stirring halfway through ensures even browning. Don't skip this—it prevents sticking and promotes caramelization on all sides.
6
Rest and finish
- Remove the baking sheet from the oven and let the vegetables rest for 5 minutes.
- This allows the flavors to meld and any excess steam to escape.
- Taste a piece and adjust seasoning with additional salt and pepper if needed.
- Drizzle with the optional 1 tablespoon (15 ml) of finishing oil and scatter the fresh chopped parsley over the top if desired.
+ Show details− Hide details
Ready when: vegetables are cooled slightly and ready to serve
Tip: A final drizzle of high-quality olive oil adds richness and helps the sumac's bright tartness shine through.

Good to know

Tips

Sumac is bright, lemony, and slightly astringent—it's essential to this recipe's flavor profile. Look for it in the spice aisle of well-stocked grocers or Middle Eastern markets.
For easier pearl onion peeling, blanch them in boiling water for 2 minutes, drain, and slip the skins off—the roots slide out cleanly and the onion stays intact.
The combination of sumac and allspice is distinctly Middle Eastern; allspice's warmth complements sumac's tart brightness beautifully.
Don't skip the finishing drizzle of olive oil—it refreshes the spice flavors and adds richness that ties the dish together.

Make ahead

Potatoes and onions can be cut and stored in separate containers, covered, in the refrigerator for up to 8 hours. Toss with seasonings and oil just before roasting for best results. The cooked dish does not improve when made ahead—roast fresh for optimal texture and flavor.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes, or warm in a skillet over medium heat with a splash of water or olive oil. The potatoes will soften slightly but remain flavorful.

Substitutions

ground sumac → finely grated lemon zest. Sumac brings tartness and a lemony note; use about 2 teaspoons grated lemon zest for similar brightness, though the flavor will be sharper and less complex.
ground allspice → ground cumin or a mixture of cinnamon and cloves. If sumac–allspice is too exotic for your pantry, ¾ teaspoon ground cumin offers earthiness, or combine ¼ teaspoon cinnamon with ½ teaspoon cloves for warming spice notes.
fresh pearl onions or frozen (thawed and patted dry) → shallots, quartered. Pearl onions can be tricky to peel; use about 10 oz (280 g) shallots cut into quarters for milder onion flavor and easier prep.
waxy potatoes (such as baby gold, fingerling, or baby Yukon Gold) → Yukon Gold or red potatoes (avoid russets). Waxy varieties hold their shape better during roasting. Russets tend to break apart; if using them, cut into slightly larger 1-inch (2.5 cm) chunks and monitor carefully.