Crispy Za’atar Potatoes with Whipped Feta

Growing up, if we had oven-roasted potatoes, they were cut, barely seasoned, and roasted until they were hard on the outside and slightly dried on the inside. Because let’s be real — roasting potatoes straight from raw isn’t going to give you that super crispy, “were these fried?” exterior.

But these Za’atar potatoes are different. Par-cooked first, then coated in their own starch, these potatoes are given a bath in oil then roasted until they’re crispy on the outside yet buttery and tender on the inside. Finished with a generous coating of Za’atar, then topped with optional harissa and fresh herbs, this is an elevated potato dish that’s absolutely worth trying.

What You’ll Need For Crispy Za’atar Potatoes

• Yellow Potatoes – My go-to for something like this is always baby Dutch yellow potatoes because of their creamy, buttery texture. These are on the smaller end (larger than baby potatoes) and typically only require 2–3 cuts to reach our desired size (about ¾–1 inch pieces). You can use any yellow potatoes, though, russet, or even baby potatoes cut in half.
• Oil – Despite roasting at 425°F, I like to use olive oil here. Olive oil doesn’t officially burn until around 450°F, and it adds a layer of flavor to the potatoes. You can, however, use vegetable or canola oil if that’s what you have on hand.
• Za’atar – There are a few za’atar varieties out there, but if you can find it, I recommend using the Lebanese version or a super fine variety (rather than a more coarse blend). It should look like a green to reddish-green powder with no large, whole leaves + sesame seeds. We’re looking for a fine texture because we want it to thoroughly coat the potatoes.
• Mint – Are all these herbs necessary? No, but the combo is fantastic here. If I had to choose the most important ones it would be mint and cilantro. Mint adds a fresh element while cilantro adds brightness.
• Cilantro
• Dill
• Harissa- *optional for a bit of a kick.

WHIPPED FETA

• Feta – Whole feta block not crumbles. Pre-crumbled feta is coated in an anti caking agent which doesn’t work for processing into a smooth sauce. Plus full blocks are cheaper.
• Greek Yogurt – Full fat, 2% or fat free, just make sure that it is plain.
• Lemon – Fresh only
• Garlic – 1 small clove
• Olive Oil – Stick with regular olive oil. Extra virgin can impart too much flavor and overpower the feta.

Tools Needed

• Large Sheet Tray – Crispy potatoes NEED space. If your potatoes are too close together, they will steam instead of crisp, or worse, take significantly longer to crisp up, risking them becoming dry. I use a half baking sheet for the amount of potatoes called for in this recipe. If you have a smaller one, consider splitting the potatoes across two separate pans.
• Food Processor

How To Make Crispy Za’atar Potatoes

Par cook the Potatoes – Thoroughly salt a medium pot of water over medium-high heat (several large pinches of salt). Once the water comes to a boil, add the potatoes and par cook them for 6-10 minutes (depending on size), or until they just reach fork-tender but don’t split when pierced. Drain and toss the potatoes in the strainer several times. We’re aiming for the starch to start coating the outside of the potatoes (they will look a bit gummy — that’s a good thing!).

Roast the Potatoes – Preheat the oven to 425°F. Carefully place the potatoes on a sheet pan and generously add the oil and a heavy pinch of salt. Toss to coat. Spread the potatoes out so they have plenty of space, then place them in the preheated oven for 35-40 minutes, flipping them every 15 minutes for even cooking. If they aren’t golden brown and crispy by the end of the 40 minutes, continue cooking, checking on them in 5-minute increments.

Remove the potatoes and place them on a paper towel-lined pan to absorb any excess oil. Sprinkle with za’atar and toss to coat. Allow them to cool for at least 5 minutes.

Whip the Feta – While the potatoes are cooking, place the feta, Greek yogurt, lemon juice, garlic clove, and olive oil in a food processor. Process on high for 20-30 seconds, then check the consistency. We want a smooth sauce, if there are still lumps continue to process in 10-second increments. If you over-process it, it may become runny. This isn’t a problem — it will thicken as it sits or if placed in the fridge.

Prep Ahead! The whipped feta can be made the day before and stored in the refrigerator. Note, though, that good olive oil will seize when chilled, which will thicken the whipped feta. Simply take it out 30 minutes before enjoying to allow it to come back to room temperature.

Assemble – Place the whipped feta in a low bowl or plate and top with the slightly cooled potatoes. Garnish with harissa and a handful of cleaned herbs.

Recipe Video

How To Serve Crispy Za’atar Potatoes

This dish can be treated either as an appetizer or a side dish. If opting for a side dish, consider serving it alongside Herb Roasted Chicken Thighs, Oven Roasted Chicken Shawarma, or Garlic Parmesan Chicken Thighs. If treating this as an appetizer, serve alongside Garlic Bread Dipping Oil, Olive Tapenade Hummus, or Crispy Artichokes.

Frequently Asked Questions

Storing / Reheating

Za’atar potatoes over whipped feta are truly meant to be enjoyed immediately. Leftovers can be stored in airtight containers in the fridge for 2–3 days. The potatoes and whipped feta should be stored separately. If you are looking to reheat the potatoes, place them in a 350°F oven for about 10 minutes or until warmed throughout. The whipped feta might thicken in the fridge depending on the quality of your olive oil. Simply take it out at room temperature 30 minutes before enjoying.