Crispy Smashed Potatoes with Garlic & Za’atar
Crispy Smashed Potatoes with Garlic & Za’atar are a delightful twist on your traditional potato side. Picture plump baby potatoes, boiled to perfection, then smashed and roasted until their edges are irresistibly crispy. Infused with aromatic garlic and the zesty flavor of za’atar, this dish delivers both comforting familiarity and an exciting flavor profile that elevates any meal. Whether you’re hosting a dinner party or just looking to enhance a weeknight dinner, these potatoes won’t disappoint!
Table of Contents
I first stumbled upon this dish during a cozy dinner with friends, where the warmth of the flavors created an irresistible atmosphere. Each bite is a burst of texture and taste, making it hard to enjoy these crispy morsels without a grin. As one of those easy, budget-friendly recipes, I can guarantee these potatoes will quickly become a household favorite. So gather your ingredients, and let’s get these crispy smashed potatoes on the table!
Why You’ll Love This Recipe
- Simple & Quick: Prep takes just 15 minutes, and total cooking time is around an hour.
- Irresistible Flavor: The za’atar adds a unique earthiness, while the garlic turns into a savory delight as it roasts.
- Eye-Catching Appeal: These potatoes are not only tasty but also look stunning on your plate.
- Flexible Serving: Perfect as a side dish for dinner, as snacks during a movie night, or even tossed into a salad for a hearty lunch.
- Diet-Friendly Options: Naturally gluten-free and can be made vegan by ensuring no dairy in the tahini.
Ingredients You’ll Need
- 1 lb baby potatoes: These small, tender potatoes are perfect for smashing; they cook quickly and create a lovely crispy texture.
- 1/4 cup olive oil: This not only adds richness but also helps to crisp the potatoes when roasted. Extra virgin olive oil is recommended for the best flavor.
- 1 tbsp za’atar spice: A fragrant spice blend that brings a Middle Eastern flair; feel free to substitute with Italian seasoning if za’atar isn’t available.
- 1/4 cup fresh parsley, chopped: Adds freshness and a pop of color to your dish. If parsley isn’t on hand, cilantro is a great alternative!
- 1/4 tsp salt: Enhances the flavors of the other ingredients. Adjust to personal taste if needed.
- 1 tsp lemon zest: Brightens up the dish with a hint of citrus. Use fresh lemons for the best flavor.
- 1/4 cup tahini (sesame paste): Creates a creamy, nutty sauce to drizzle over your potatoes. You can substitute almond butter for a different twist.
- 1 chipotle pepper in adobo sauce + 2 tbsp of the adobo sauce: Provides a smoky, spicy kick. For less heat, opt for a roasted red pepper instead.
- 1/4 cup cold water: Helps blend the tahini into a smooth sauce. You can adjust the amount for desired consistency.
- 1 clove garlic: Roasted garlic becomes beautifully mellow and sweet, enhancing the overall flavor. Use fresh garlic for the best taste.
- 1 tbsp lemon juice: Adds acidity and brightness to the sauce. Freshly squeezed is always best.
- Salt to taste: Seasoning to bring all the flavors together, adjustable to personal preference.
How to Make Crispy Smashed Potatoes with Garlic & Za’atar
Boil the Potatoes: Put a large pot of water on the stove and bring it to a boil. Add your 1 lb baby potatoes and cook for about 15-20 minutes, or until they are fork-tender. You want them soft enough to smash but not falling apart.
Drain and Add to Bowl: Once the potatoes are cooked, drain them well and transfer to a large bowl. This is when the fun starts!
Preheat the Oven: While the potatoes cool slightly, preheat your oven to 400°F (200°C). A hot oven is key for that perfect crispy exterior.
Toss with Olive Oil and Seasonings: Drizzle 1/4 cup olive oil over the potatoes. Add 1 tbsp za’atar, 1/4 tsp salt, 1 tsp lemon zest, and the 1/4 cup chopped parsley. Toss everything together gently to ensure each potato is coated in the delicious seasonings.
Smash the Potatoes: Grab a sturdy glass or the bottom of a small bowl and use it to smash each potato until it’s about 1/2 inch thick. If you prefer, you can give them a light press for that ideal smashed texture, without fully flattening them.
Bake for the Perfect Crisp: Arrange the smashed potatoes on a large baking sheet. Bake in the preheated oven for 20 minutes, then carefully flip each potato over and bake for another 15 minutes. You’re looking for golden-brown edges!
Prepare the Chipotle Tahini: While the potatoes bake, add 1/4 cup tahini, 1 chipotle pepper in adobo sauce, 2 tbsp adobo sauce, 1 clove garlic, 1 tbsp lemon juice, and 1/4 cup cold water to a blender. Blend until smooth and creamy. If it’s too thick, add a little more water to reach your desired consistency.
Drizzle and Serve: Once the potatoes are out of the oven and beautifully crispy, drizzle your chipotle tahini over each one. Garnish with extra fresh parsley for a pop of color!
Enjoy: Serve these crispy smashed potatoes warm and enjoy the burst of flavors and textures with every bite.
Storing & Reheating
Store any leftover crispy smashed potatoes in an airtight container at room temperature for up to a few hours or refrigerate for up to 3 days. For freezing, place them in a freezer-safe container for up to 3 months. To reheat, pop them back in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Note that the texture may change slightly, but a quick bake in the oven will help refresh their crispiness.
Chef’s Helpful Tips
- Overcrowding the baking sheet can lead to soggy potatoes; give them space for the best crisp.
- Use c old tahini for better blending; it helps create a smooth, velvety sauce.
- Feel free to mix in some grated cheese on top of the potatoes during the last few minutes of baking for an extra layer of flavor.
- If the garlic in the tahini is too strong, roast it before blending for a sweeter touch.
In this recipe, your experimentation is encouraged! Try adding spices that excite you or switch up the herbs to suit your taste buds. Whether you serve them as a side, snack, or centerpiece for a gathering, Crispy Smashed Potatoes with Garlic & Za’atar are sure to please. Grab your ingredients, channel your inner chef, and treat yourself to this delicious dish!
Recipe FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Regular potatoes will work just fine, but you’ll need to cut them into smaller pieces to ensure they cook evenly. Keep an eye on their boil time, aiming for fork-tender consistency.
How can I make this recipe spicier?
If you’re a fan of heat, add an extra chipotle pepper or a sprinkle of red pepper flakes to the tahini sauce. Alternatively, serve with a hot sauce on the side for a customizable kick.
Can I prepare the tahini sauce in advance?
Yes! The tahini sauce can be made up to two weeks in advance and stored in the fridge. The flavors deepen over time, making it even tastier.
What should I serve with these potatoes?
These crispy smashed potatoes pair beautifully with grilled meats, roasted vegetables, or even as a part of a vibrant salad. They’re versatile enough to complement many dishes, making them a fantastic addition to your meal rotation.
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📖 Recipe Card
Crispy Smashed Potatoes with Garlic & Za’atar
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Description
These crispy smashed potatoes with garlic and za’atar are a delightful side dish made with tender baby potatoes and a savory blend of spices. Simple to prepare, they’re perfect for weeknight dinners, gatherings, or anytime you crave comfort food.
Ingredients
- 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 the baby potatoes in a large pot of water for 15-20 minutes until fork tender.
- Drain the potatoes and transfer them to a large bowl.
- Preheat your oven to 400°F (200°C).
- Add olive oil to the bowl of potatoes, then mix in za’atar, salt, lemon zest, and chopped parsley.
- Transfer the mixture onto a large baking sheet, flatten each potato with the bottom of a glass.
- Bake the potatoes for 20 minutes, then flip them over and bake for another 15 minutes.
- To prepare the chipotle tahini, blend tahini, chipotle pepper, adobo sauce, cold water, garlic, and lemon juice until smooth.
- Drizzle chipotle tahini over the cooked potatoes, garnish with fresh parsley, and serve.
Notes
The chipotle tahini can be stored in the fridge for up to 2 weeks, making it a great make-ahead option.
Feel free to adjust the amount of salt and lemon juice to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
