Sumac-Spiced Potato Wedges - cooking recipe

Ingredients

5 medium potatoes, washed but left unpeeled (1 kilo/2 lbs)
1 egg white, lightly beaten
1 teaspoon sumac
1/4 teaspoon chili powder (optional)
1 teaspoon cumin (optional)
1 garlic clove, minced (optional)
1 teaspoon lemon zest (optional)
salt, to taste
fresh ground black pepper, to taste

Preparation

Preheat the oven to hot (220\u00b0C/425\u00b0F-450\u00b0F/gas mark 7-8); line a baking tray with baking paper; or if yours is a particularly hot oven, perhaps a little lower than this.
Cut the potatoes into wedges; combine the egg white, sumac and whichever of the optional ingredients you are using in a large bowl; add the potato wedges and combine well until the wedges are well-coated.
Place the wedges, skin-side down on the baking tray; bake the wedges in the very hot oven for 40 minutes or until they are tender and golden brown; serve with tomato relish, your choice of salsa, tzatziki or sour cream or yoghurt (Greek yoghurt is the creamiest and, in my opinion, the yummiest!).
NOTE: Sumac is a reddish-purple ground spice made from the berries of a wild shrub grown in Lebanon. It is available from Middle Eastern food stores and delicatessens.