4 medium-sized russet potatoes
1 tablespoon olive oil
1 head garlic
2 tablespoons sumac
Preheat oven to 350. Peel potatoes. Cut one potato in half and set aside one of the halves. Slice the remaining potatoes into 1/2-inch strips. Toss with olive oil and a pinch of salt. Bake 30-35 minutes, giving them a stir every 10 minutes or so.
Roughly chop the reserved potato half. Bring to a boil in salted water and cook until soft. Drain and roughly mash with a fork.
Meanwhile, make a paste with the head of garlic. Place garlic into a food processor or blender and add 2 tablespoons of mashed potatoes and 2 tablespoons of water. Add a little more potato or water as necessary. You want the spread to come together, but it won’t be super creamy.
When the fries are done, remove from oven and toss with sumac.
Serve with spread on the side.