Crispy Smashed Potatoes with Garlic & Za’atar
Crispy Smashed Potatoes with Garlic & Za’atar are one of those dishes that make both your taste buds and your heart sing. They offer a perfect blend of crunchiness on the outside while still retaining that fluffy, tender potato goodness on the inside. You can bite into a golden, crispy surface, and with just a dash of za’atar and a drizzle of chipotle tahini, every mouthful bursts with unexpected flavor. The light aroma of garlic wafting through your kitchen will set the stage for a truly appetizing experience.
Table of Contents
The first time I made these potatoes, I was having one of those days where only something comforting and delicious would do. I went rummaging through the pantry, and to my surprise, I found all the ingredients I needed. The bright and earthy spices of za’atar mixed with the smokiness of chipotle tahini chased the blues away, creating a dish that is not just a side, but a delicious meal centerpiece. Perfect for gatherings with friends or a quiet night in, these potatoes are bound to turn heads and fill bellies. I invite you to try this wonderful recipe!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under 90 minutes, these potatoes come together without fuss.
- Irresistible Flavor: The unique combination of za’atar and chipotle tahini creates a flavor explosion that you won’t forget.
- Eye-Catching Appeal: The crispy, golden smashed potatoes look as good as they taste, making them the talk of the dinner table.
- Flexible Serving: Enjoy them as a snack, side dish, or even a light meal; they’re perfect for any occasion!
- Diet-Friendly Options: This recipe is vegan and gluten-free, making it suitable for a variety of dietary needs.
Ingredients You’ll Need
- 1 lb baby potatoes: These small potatoes are ideal because they cook evenly and transform beautifully when smashed.
- 1/4 cup olive oil: A high-quality extra virgin olive oil adds richness and helps achieve that coveted crunchy exterior.
- 1 tbsp za’atar spice: This Middle Eastern spice mix brings depth of flavor with a hint of herbal and tangy notes.
- 1/4 cup fresh parsley, chopped: Parsley adds freshness and a pop of color to the finished dish.
- 1/4 tsp salt: Essential for enhancing all the flavors in your dish.
- 1 tsp lemon zest: Brightens up the flavors with a citrusy zing.
- 1/4 cup tahini: Adds a creamy, nutty depth to the chipotle tahini sauce.
- 1 chipotle pepper in adobo sauce + 2 tbsp of the adobo sauce: Provides a smoky heat that works perfectly with tahini.
- 1/4 cup cold water: Helps to create a smooth, pourable consistency for the tahini sauce.
- 1 clove garlic: Fresh garlic adds a savory punch and aromatic quality to the sauce.
- 1 tbsp lemon juice: Balances the flavors and adds a refreshing tang.
- Salt to taste: Adjust according to your preference.
How to Make Crispy Smashed Potatoes with Garlic & Za’atar
Boil Potatoes: Start by bringing a large pot of water to a rolling boil. Carefully add the 1 lb baby potatoes and let them boil for about 15-20 minutes, or until fork-tender. You want the potatoes soft enough to smash but not overcooked, so keep an eye on them.
Drain and Transfer: Once boiled, drain the potatoes and transfer them to a large mixing bowl while they’re still warm. This helps the olive oil and seasonings to stick better.
Preheat Oven: While the potatoes cool for a moment, preheat your oven to 400°F (200°C). A well-preheated oven ensures that your potatoes get that delicious golden crust.
Prepare Seasoning: Pour 1/4 cup olive oil over the warm potatoes in the bowl. Add in 1 tbsp za’atar spice, 1/4 tsp salt, 1 tsp lemon zest, and 1/4 cup chopped fresh parsley. Toss everything together gently, ensuring each potato is well-coated in the fragrant mix.
Smash Potatoes: Next, transfer the seasoned potatoes to a large baking sheet lined with parchment paper. Grab a flat-bottomed glass or a potato masher, and gently smash each potato until it’s about 1/2 inch thick. This will maximize the crispy surface area.
Bake Potatoes: Place the baking sheet in the preheated oven and bake the potatoes for 20 minutes. After that, flip each potato over and bake for an additional 15 minutes, until the edges are golden and crispy.
Make Chipotle Tahini: While the potatoes are baking, prepare the chipotle tahini. Combine 1/4 cup tahini, 1 chipotle pepper in adobo sauce, 2 tbsp adobo sauce, 1 clove garlic, 1 tbsp lemon juice, and 1/4 cup cold water in a blender. Blend until smooth and creamy. If it’s too thick, add a little extra water to get the consistency you desire.
Drizzle and Serve: Once the potatoes are done, drizzle the chipotle tahini generously over the warm potatoes. Garnish with additional fresh parsley for a lovely finish, and enjoy this delicious dish while it’s hot!
Storing & Reheating
If you have any leftovers, store your crispy smashed potatoes in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate them for up to 3 days. You can also freeze the smashed potatoes for up to 3 months; just be sure to place them in a freezer-safe container. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, just until heated through. Do note that the texture may become slightly softer, but you can refresh them by quickly broiling for a couple of minutes to regain that crispiness.
Chef’s Helpful Tips
- Be gentle when smashing the potatoes to avoid too much breakage; a firm yet tender press will suffice.
- Make sure to slice the chipotle pepper and include just enough adobo sauce; it can be spicy, so adjust according to your heat preference.
- Room temperature ingredients (like tahini) yield smoother blends, so consider letting them sit out for a bit before mixing.
- Double the tahini sauce if you really love that creamy texture; it’s an excellent dip for veggies too!
- Try adding your favorite herbs or spices to the mix; rosemary or oregano can make delightful additions.
- These potatoes can also be made in advance and reheated, making them a great option for entertaining.
These crispy smashed potatoes with garlic and za’atar are truly a standout dish that combines flavor, texture, and ease. Whether you’re sharing them with friends, piling them high on a holiday table, or enjoying them solo, they are sure to satisfy. Feel free to get creative; the base recipe is a perfect canvas for your culinary creativity! Enjoy the process, and don’t forget to share your culinary creations!
Recipe FAQs
Can I use other types of potatoes for this recipe?
Yes! While baby potatoes are ideal for their texture, you can substitute with Yukon Gold or red potatoes. Just be mindful of the size to ensure even cooking.
Is it necessary to peel the potatoes?
No, it’s not necessary to peel them. The skins add great texture and nutrients. Just wash them well before cooking.
Can I make the tahini sauce ahead of time?
Absolutely! The chipotle tahini can be stored in the refrigerator for up to two weeks, making it a convenient make-ahead option.
How can I make these potatoes spicier?
If you love heat, feel free to add more chipotle peppers or a sprinkle of cayenne pepper when making the tahini sauce. The extra spice will definitely amp up the flavor!
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📖 Recipe Card
Crispy Smashed Potatoes with Garlic & Za’atar
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean
Description
Crispy Smashed Potatoes with Garlic & Za’atar are a delightful dish that features tender potatoes, enhanced by the aromatic za’atar spice and topped with a rich chipotle tahini sauce. Perfect for a quick weeknight dinner or as a flavorful side, this recipe is sure to impress!
Ingredients
- 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 a large pot of water and add the baby potatoes, cooking for 15-20 minutes until fork tender.
- Drain the boiled potatoes and place them in a large bowl.
- Preheat your oven to 400°F (200°C).
- Add olive oil, za’atar, salt, lemon zest, and chopped parsley to the potatoes in the bowl. Toss to combine thoroughly.
- Spread the mixture out on a large baking sheet. Use the bottom of a glass to smash each potato flat.
- Bake the potatoes for 20 minutes. Flip each potato and return to the oven for an additional 15 minutes until crispy.
- Meanwhile, prepare the chipotle tahini by blending the tahini, chipotle pepper, adobo sauce, cold water, garlic, and lemon juice until smooth.
- Once the potatoes are ready, drizzle the chipotle tahini over them, garnish with fresh parsley, and serve.
- Store any remaining chipotle tahini in the fridge for up to 2 weeks.
Notes
For extra crispy potatoes, ensure they are well spaced on the baking sheet.
Adjust the amount of chipotle in the tahini for desired spice level.
These potatoes pair wonderfully with grilled meats or as a standalone snack.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
