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Crispy Roasted Za'atar Potatoes

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This is going out to my sister's boyfriends mom.. Marianne.. you make the best cripsy potatoes I've ever had! Honestly though, who doesn't like a perfectly crisp potato? Perfect for a dinner side, or morning hashbrowns. You can't go wrong! These ones are especially good dipped in my Dairy-Free Dilly Ranch! 

I know It may seem like an annoying step, parboiling potatoes first - but trust me, it is worth the effort! They are soft and fluffy on the inside, and super crisp on the outside! The Za'atar seasoning is a blend of savoury dried herbs and spices, including sumac - a tangy, almost lemony tasting spice, I can't quite describe it! The only traditional ingredient I didn't add is sesame seeds.. because they burnt in my first test round!! lol. :-/ You win some you lose some!

I hope you try them out, and love them as much as I do! 

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Crispy Roasted Za'atar Potatoes

Serves 4-6

Ingredients:

  • 2 pounds red roasting potatoes, scrubbed, and cut into 1 inch chunks
  • 3 tablespoons avocado oil or melted ghee
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sumac
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Preheat the oven to 450F and bring a large pot of salted water to a boil.
  2. Place the cut potatoes in a colander, and rinse well with cold water. Carefully place the potatoes in the boiling water, and boil for about 8-10 minutes - or until slightly softened but not fully cooked through.
  3. Strain through a colander and let the potatoes steam dry for a couple minutes. While they are drying, line a large baking sheet with parchment paper.
  4. Transfer the potatoes to the parchment lined baking sheet, toss with oil/or ghee and spices.
  5. Bake for 30-35 minutes, tossing half way through, or until outsides are crispy and golden brown in colour. Season with more salt to taste, and serve.

1 comment


  • TC |

    I’m normally not a potato person ( just when roasting a chicken) , but I’ve lifted the embargo for these Amazeballs tastey crunchy little morcels.


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