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
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 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