preparation

1. Heat oven to 200 C. Wash and peel the potatoes. Cut lengthwise into thin stripes.
2. Put them into a bowl with 2-3 tbsp olive oil, salt, pepper and sumac or paprika. Mix until they're evenly coated.
3. Spead the potato wedges on a lined baking tray land roast for 30 min until they are golden brown and crispy.
4. In the meantime, cook the frozen peas with the water in a pan with the lid on for about 10 mins until they are soft.
5. Puree the peas, season with salt and pepper and decorate with the cilantro and what's left of the olive oil.
6. Best eaten warm with the oven potatoes fresh from the oven.