Zaatar Potatoes

5 from 1 vote

Crisp on the outside and fluffy on the inside, roasted zaatar potatoes are an effortless side dish that complements almost any meal.

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 174kcal

Peel and wash potatoes, cut them into quarters or a similar size. Place them into a pot with cold water and 1 teaspoon of salt. Bring the pot to a boil over high-medium heat and then turn the heat down to medium and simmer for 10 minutes.
Transfer the potatoes to a colander and let them sit for 10-15 minutes to air dry and drain as much water.
1 kg Potatoes, 2 teaspoon Salt
Transfer the dry boiled potatoes to a bowl, add the olive oil, salt (1 teaspoon - or to taste) and white pepper, give them a gentle toss (try and avoid breaking them) and make sure they are evenly coated.
Transfer them to a roasting pan or two (see note #1 below), making sure they are not touching each other and roast them in a preheated 220C (425F) fan-forced oven for 25 minutes.
Working quickly, take out the potatoes from the oven, sprinkle the zaatar onto them (keeping them in the hot pan) and give them a quick toss to evenly coat them. Place the potatoes back into the hot oven for another 10 minutes or until golden brown. Best served immediately.
2-3 tablespoon Olive oil, ½ teaspoon White pepper, 2 tablespoon Zaatar

Note #1 I normally use parchment paper in my pans, this is a good option if you do not use non-stick pans.

Every oven behaves a little differently, roasting time is between 30-40 minutes. I found 35 minutes to work perfectly for my oven.