Crispy Za’atar Roasted Potatoes
Prep time 5 minutes | Cook time 35–40 minutes
This roasted za'atar potatoes recipe is a delightful addition to any meal. These roasted potatoes are seasoned with a fragrant blend of za’atar, a traditional Middle Eastern spice mix known for its unique flavor profile and health benefits. Rich in antioxidants and anti-inflammatory properties, za’atar can help support digestive health and boost your immune system.
Perfectly crispy on the outside and tender on the inside, these roasted potatoes are not only a delicious side dish but also a wonderful snack. If you are like me, throw a can of black beans over them and you’ll have an entire meal!
This wonderful Mediterranean recipe is a great way to incorporate more plant-based dishes into your routine. Everyone loves potatoes, and the za’atar gives these a tangy, earthy flavor. Discover the ease of creating this za’atar seasoning recipe that elevates simple roasted potatoes into a tasty, health-conscious comfort food.
Ingredients
1.5 pound bag of mixed baby potatoes (you can substitute Yukon gold or red potatoes instead)
3 cloves of garlic, minced
2 tablespoons of olive oil
Salt
1/4 to 1/2 cup of za’atar
Vegan feta cheese (optional but highly recommended)
Parsley (for garnish)
Lemon (optional)
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Wash your potatoes well. I leave the skins on for flavor and added nutrients.
Chop the potatoes into bite-size pieces about 1 inch in size. If you are using baby potatoes, just cut them in halves or thirds so they are uniform in size.
Add the potatoes and minced garlic to a mixing bowl.
Add the olive oil to the bowl and mix well with your hands.
Sprinkle the potatoes with salt, mix well, and salt again. (I use about 1/2 to 1 teaspoon of salt.)
Spread the cut potatoes out evenly on a baking sheet and bake them for 20 minutes; covering your baking sheet with parchment paper will prevent the potatoes from sticking but they will not get as crispy. I do not use parchment for this, but I do check them after 10 minutes to make sure they aren’t sticking and toss them if they are.
Remove the potatoes from the oven, and sprinkle them with the za’atar seasoning, tossing and sprinkling again until the potatoes have a light dusting of za’atar.
Bake for another 15 to 20 minutes until a fork goes through the potatoes easily and there is no resistance.
To serve, top with vegan feta cheese, if using. Garnish with parsley and freshly squeezed lemon. (My husband likes to add freshly squeezed lemon, and I prefer them without—you decide!)
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Order authentic Lebanese za’atar here:
https://amzn.to/3A8Nl8M (Amazon)
