Za’atar Crispy Potatoes

These have become a staple in my house this winter. I usually pair them with roasted chicken or salmon. This recipe is extra easy for a weeknight dinner especially since it uses a premixed za’atar blend. I add a splash of apple cider vinegar at the end to give the potatoes a bright note. 

Fingerling potatoes or Mini gold potatoes 

Olive Oil 

Za’atar Spice Blend

Garlic Powder

Kosher Salt 

Pepper 

Apple cider vinegar

Add 2 pounds of whole potatoes to a pot with room temp water. Add 1 tablespoon of salt to the water. Bring the water to a boil. 

Bringing the water to a boil with the potatoes in it is supposed to cook them more evenly…don’t hold me to it, but it works for me. 

Boil until a fork easily pokes into the potato with little pressure. They should be soft but not mushy. 

Preheat the oven to 400 degrees. 

Drain potatoes and place on a parchment lined baking sheet. 

Using the flat bottom of a measuring cup or a glass smoosh the potatoes flat. 

Mix together ¼ cup olive oil, 2 tablespoons za’atar spice, 1 tablespoon garlic powder, 1 teaspoon salt and 1 teaspoon pepper. Generously brush the potatoes on both sides with the oil and spice mix. 

Bake for 40 minutes or until crispy and golden. 

Remove from the oven and drizzle a little bit of apple cider vinegar over the top.