Crisp on the outside and fluffy on the inside, roasted zaatar potatoes are an effortless side dish that complements almost any meal.
These roasted zaatar potatoes are a divine blend of two of my beloved foods: zaatar and potatoes.
You can only imagine how many of these I indulged in. A resounding "yum" escaped my lips as soon as I ate one of these, and I wasn't the only one.
Trust me, you're bound to fall in love with them as well.
Zaatar is always found in my pantry, we're a manakeesh loving family (it's the famous Lebanese flat bread).
Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
To achieve the irresistibly addictive flavor of these roasted zaatar potatoes, all you need, in addition to olive oil, salt and white pepper, is a good blend of zaatar and floury potatoes.
I usually prefer to prepare my own zaatar (I've linked my recipe above), relishing the robust and fresher flavors. However, when pressed for time, I opt for a high-quality blend such as this one here.
When it comes to selecting the perfect starchy potatoes, varieties like Desiree, King Edward, Maris Piper, Dutch Cream, Coliban, Idaho, Russet, Yukon Gold, or Sebago work beautifully.
If you're uncertain, seek guidance at your local farmers' market. I like to buy my potatoes in their dirt, I find they keep fresher for longer.
Janelle’s Tips
After boiling the potatoes, it's crucial to air-dry them thoroughly before transferring them to the pan. Eliminating as much moisture as possible is essential, as wet potatoes tend to steam rather than roast.
Once dry, the potatoes will exhibit a whiter exterior, indicative of the necessary starchiness for achieving crispy roasted potatoes. This cooking differs from the method for making my spicy potatoes.
While experimenting, I found that roasting the potatoes seasoned with zaatar spice resulted in the zaatar burning, particularly when roasted at high temperatures for extended periods. The flavor was less aromatic and left a burnt aftertaste, far from ideal.
At the 25-minute mark, the potatoes no longer adhere to the roasting pan, making it easier to coat them with zaatar without causing breakage. They can then be returned to the oven to infuse the zesty zaatar flavor.
If you love zaatar as much as I do, you must try my zaatar pinwheels. They are the first food to disappear at a family gathering.
Serving Suggestions
I love eating these zaatar potatoes with a side of garlic sauce and or some shatta sauce which is made with chilli, garlic and fresh lemon.
I also pair these up with other roasted veggies like artichokes as a side to some tofu on sticks.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Zaatar Potatoes
Ingredients
- 1 kg Potatoes see above article for suggestions
- 3 l Water for boiling
- 2 teaspoon Salt divided for boiling water and seasoning to taste
- 2-3 tablespoon Olive oil
- ½ teaspoon White pepper ground
- 2 tablespoon Zaatar see above article for suggestions
Instructions
- 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.
- 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.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Elle
These are so addictive, happy to make these on repeat