Number Of Ingredients 12 Steps:
Make the herb sauce, if desired: In a food processor, combine cilantro, mint, pine nuts, and lime juice and zest. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Season with salt. Make the potatoes: Preheat oven to 450 degrees. Bring potatoes to a boil in a large pot of salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a large rimmed baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with ghee and oil and season with salt and za’atar. Top with rosemary. Roast until golden brown and crisp, about 35 minutes. Serve with herb sauce, if desired.
Time 35m Yield 6 Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place potatoes in a large bowl. Add olive oil, za’atar, and salt; stir to coat. Spread potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 12 minutes. Stir potatoes and roast for an additional 12 minutes. Stir once more and cook until crispy, about 4 more minutes. Garnish with parsley.
More about “zaatar smashed potatoes recipes”
Time 40m Yield 4 Number Of Ingredients 5 Steps:
Line a baking sheet with parchment paper. Combine potatoes and olive oil in a large bowl and mix well. Sprinkle potatoes with za’atar, salt, and pepper; toss to coat. Transfer potatoes to the prepared baking sheet. Set baking sheet on the lowest rack of a cold oven and heat the oven to 425 degrees F (220 degrees C). Roast until potatoes are golden brown and tender, 30 to 35 minutes, stirring halfway through.
