Crispy Za'atar Potatoes
We’re dressing up the humble potato: crispy za'atar potatoes paired with a creamy whipped feta, and topped with herbs and harissa.
Servings 4 people
Calories 425kcal
Equipment
- Food Processor
Ingredients
- 1 lb baby dutch yellow potatoes yellow or russet, skin on
- 2 tbsp za'atar
- small handful cilantro
- small handful dill roughly torn
- small handful mint stems removed, roughly torn
- 3 tbsp olive oil stems removed, roughly torn
Whipped Feta
- 8 oz feta block
- 1 cup plain Greek yogurt
- 1 small garlic clove
- 2 tbsp olive oil
- 1/2 lemon juiced
Instructions
- Preheat the oven to 425°F.
- If using baby Dutch potatoes, cut them into quarters. If using yellow or russet potatoes, cut them into 3/4–1-inch pieces.
- Thoroughly salt a medium pot of water over medium-high heat. Once at a boil, carefully add in the potatoes. 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, until they become coated in starch.
- Carefully place the potatoes on a sheet pan and add the oil and a heavy pinch of salt. Toss to coat. Spread the potatoes out so they have plenty of space to crisp.
- Roast 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.
- 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. If it's still lumpy continue to process in 10-second increments.
- Remove the potatoes and place them on a paper towel-lined pan or large plate to absorb any excess oil. Sprinkle with za’atar and toss to coat. Allow them to cool for 5 minutes.
- To 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.
Nutrition
Calories: 425kcal | Carbohydrates: 24g | Protein: 16g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 672mg | Potassium: 590mg | Fiber: 3g | Sugar: 3g | Vitamin A: 244IU | Vitamin C: 24mg | Calcium: 350mg | Iron: 1mg