Roasted Za’Atar Potatoes

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Spice up your life with za’atar, a traditional eastern Mediterranean spice blend containing sumac berries, toasted sesame, salt, cumin, coriander, thyme, oregano and/or marjoram. Throughout the Mediterranean, za’atar is commonly used as a condiment: commonly sprinkled on chicken, fish, meats, roasted vegetables, breads, or used in dips.

One way to enjoy za’atar is as a simple dip for dipping bread into or spreading on bread or pita and toasting until crispy. Mix 1 part za’atar to a 1 part of olive oil. For a dip, use a more less oil, for a spread a little less. Drizzle in oil slowly until you reach the desired consistency for your needs.

Another way to use Za’atar is on roasted cauliflower. I recently had Za’atar Roasted Cauliflower at a trendy restaurant and recreated it at home. Follow this Roasted Cauliflower recipe but add one teaspoon of za’atar to the oil. Yum! This would be delicious in a grain bowl with ancient grains and chickpeas with some avocado cream.

Za’Atar Potatoes

Using za’atar on potatoes makes them so special and it is so easy.

  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Za’Atar
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 24 ounces petite baby red potatoes, Yukon golds or sweet potatoes, washed, patted dry and cut into 1 inch pieces
  • Optional garnish: chopped fresh parsley and lemon slices or wedges
  1. Combine the olive oil, lemon juice, za’atar seasoning, garlic powder and about ½ tsp salt and ¼ tsp pepper in a zip-top bag. (use more or less as desired)
  2. Add the potatoes to the bag. Seal the bag and give it a shake so the marinade evenly coats the potatoes. Allow the potatoes to marinate for 5 minutes or up to 3 hours.
  3. Position a rack near the center of the oven and preheat the oven to 425ºF.
  4. Spread the potato pieces out onto a 13 x 9 pan, line with foil if desired for easier cleanup.
  5. Bake the potatoes for 20 minutes.
  6. Optional, sprinkle with fresh parsley and lemon slices or wedges, serve warm.


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