Za’atar Smashed Potatoes
Za’atar Smashed Potatoes are a simple, yet delicious twist on oven roasted potatoes. We are always accused of using so many of our spice and herb blends on potato dishes, and it’s true. Potatoes are a versatile accompaniment to many dishes and many cuisines, which is why we try our many blends with this humble vegetable, and are always looking for new flavors to work with.
Za’atar has been traced back to ancient Babylonia days and is found in many Middle Eastern cuisines, Like many ethnic seasonings, there are as many versions as there are regions and families. Za’atar is no different. Our Lebanese version is a more complex version, melding many flavors together, still leading with Thyme.
Za’atar is now being used in many Western and Fusion cuisines because it’s many spices and herbs compliment vegetables, chicken and other foods. We several other recipes using Za’atar, including Za’atar Chicken and Herbed Za’atar Bread.
Serves: 6-8 servings
2½ Lb New Potatoes. They should be 1″ to 2″ diameter each.
1 Tablespoon Sea Salt
Additional Sea Salt to add later to adjust taste
Ground Black Pepper, to taste
¼ Cup Olive Oil
3-4 Tablespoons Lebanese Za’atar
Preheat oven to 425 degrees. Line a baking sheet with foil.
Place the potatoes in a large pot. Cover with cold water. Bring to a boil and add 1 Tablespoon sea salt. Cover the pot and reduce the heat to medium. Cook about 10-12 minutes, until fork tender, about 10 minutes. Watch closely so they don’t overcook.
Drain the potatoes. Place on the baking sheet in a single layer. Using a large serving fork, smash the potatoes down a bit. Not too much, or too flat. Drizzle olive oil over the potatoes. Sprinkle with salt and pepper to taste.
Roast the potatoes about 10-15 minutes until crispy and a light golden color. Remove from oven and sprinkle Za’atar over the potatoes. Return the potatoes to the oven for another 5 minutes, allow the flavor to set in. Serve immediately, or lightly cover with foil to keep them crispy.