Description
These crispy smashed potatoes with garlic and za’atar are a delicious twist on a classic side dish. With their irresistible crunch and the aromatic spice blend, they make a perfect accompaniment to any meal. Easy to prepare, they combine the richness of olive oil and garlic, offering a delightful flavor that will elevate your dinner table.
Ingredients
Scale
- 1 lb baby potatoes
- 1/4 cup olive oil
- 1 tbsp za’atar spice
- 1/4 cup fresh parsley, chopped
- 1/4 tsp salt
- 1 tsp lemon zest
- 1/4 cup tahini (sesame paste)
- 1 chipotle pepper in adobo sauce + 2 tbsp of the adobo sauce
- 1/4 cup cold water
- 1 clove garlic
- 1 tbsp lemon juice
- Salt to taste
Instructions
- Boil a large pot of water and cook the potatoes for 15-20 minutes until they are fork tender.
- Drain the potatoes and transfer them to a large bowl.
- Preheat your oven to 400°F (200°C).
- Add olive oil, za’atar, salt, lemon zest, and chopped parsley to the potatoes in the bowl and toss well.
- Spread the potatoes on a large baking sheet and smash each one using the bottom of a glass.
- Bake the potatoes for 20 minutes, then flip each and bake for an additional 15 minutes until golden brown and crispy.
- To make the chipotle tahini, blend together tahini, chipotle pepper, adobo sauce, cold water, garlic, and lemon juice until smooth.
- Drizzle the chipotle tahini over the roasted potatoes, garnish with fresh parsley, and serve.
Notes
For extra flavor, let the smashed potatoes marinate in the olive oil and za’atar for 30 minutes before baking.
The chipotle tahini can be stored in the refrigerator for up to two weeks; add a splash of water if it thickens after storage.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 1g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg