These colorful roasted potatoes are deliciously crisp on the outside and creamy inside. The amazing flavors of Middle Eastern za’atar, red pepper and fresh lemon, are baked in. Drizzle with lemony tahini sauce for a finishing touch.
Let’s face it. Roasted potatoes are awesome! Nothing beats them for deliciousness and easy of preparation. Cut them up. Toss them with olive oil, salt and pepper. Pop them in the oven. Put them on the table and everyone is excited.
If you follow Panning The Globe, you know that this is a special week on the blog called PotatoPalooza. All week I’m sharing great potato recipes designed for holiday entertaining. #PotatoPalooza inspired me to come up with my ultimate roasted potato recipe, something extra special for the holiday table: Spicy Rainbow Roasted Potatoes with Za’atar.
Za’atar is a wonderful Middle Eastern spice blend. It’s robust, earthy, and delicious. I first encountered it on a trip to Istanbul. Since then, I sprinkle za’atar on everything from scrambled eggs to grilled chicken. There are many variations of za’atar, but the basic components are thyme, toasted sesame seeds, sumac, and salt. You can find za’atar at Middle Eastern markets or you can buy za’atar on Amazon or you can make it yourself.
This recipe for roasted potatoes is so simple. Here’s how it goes:
Choose an assortment of small, firm, colorful potatoes. Cut them into bite-sized pieces and toss them with olive oil and spices.
Spread them out on a baking sheet and roast them for 30 minutes. Scatter bits of thinly sliced lemon on top and roast them for 15 minutes more.
If you’re like me, you won’t be able to resist munching on some of these right from the roasting pan….
To serve, drizzle them with good olive oil or lemony tahini sauce. Sprinkle some more delicious za’atar on top. Enjoy!
As I mentioned, this post is part of a special week-long potato recipe event called #PotatoPalooza. I’m collaborating with two talented food bloggers – Elizabeth at Bowl of Delicious and Maggie at Omnivore’s Cookbook – to share 15 fabulous potato recipes for the holidays. A big “Thank You!” to The Idaho Potato Commission for sponsoring #PotatoPalooza!
Be sure to visit my #PotatoPalooza co-collaborators’ blogs. Here’s what they’re featuring today:
Restaurant Style Mashed Potatoes by Omnivore’s Cookbook
Miniature Hasselback Potatoes with Creamy Dill Dip by Bowl of Delicious
Here’s the recipes for Spicy Rainbow Roasted Potatoes with za’atar. I hope you enjoy!Print
Spicy Rainbow Roasted Potatoes with Za’atar
A rainbow of spicy roasted potatoes with Za’atar. Delicious as is, or drizzled with lemony tahini sauce.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 6-8
- Category: Side Dish
- Cuisine: Middle Eastern
- For The Potatoes:
- 3 pounds of small, firm, potatoes of assorted colors (Yukon golds, purple, red creamers, white creamers, fingerlings…), lightly scrubbed and cut into bite-sized pieces.
- 3 tablespoons olive oil plus more for drizzling
- 3 tablespoon Za’atar spice, divided
- 2 teaspoons Aleppo pepper (or Maras pepper or mix 1 teaspoon sweet paprika with 1 teaspoon crushed red pepper flakes)
- 1 teaspoon kosher salt plus more, to taste
- 1 lemon, washed and cut into very thin (1/8-inch) slices, slices halved.
- For The (Optional) Tahini Sauce:
- 1/4 cup tahini paste
- 2 tbs lemon juice
- 3-5 tablespoons water
- 1 medium garlic clove, peeled and pressed (through a garlic press)
- 1/4 teaspoon kosher salt
- Optional Garnish:
- 1-2 tablespoons good quality extra virgin olive oil
- 2 tablespoons chopped parsley and a few parsley sprigs, optional garnish
- Preheat oven to 425ºF and set the rack in the center position.
- Make Tahini Sauce, if using: In a small bowl, whisk tahini, lemon juice, 3 tablespoons water, garlic and salt. Add more water, as needed, until the sauce is creamy and a good consistency for drizzling.
- Roast The Potatoes; Use a towel to blot and remove moisture from the potatoes. They will brown well if they’re nice and dry. Place them in a large bowl with olive oil, 2 tablespoons of za’atar, pepper, and 1 teaspoon salt. Toss to combine thoroughly. Spread potatoes out into a single layer on a rimmed baking sheet. Cook in the middle of the oven for 30 minutes. Scatter lemon pieces on top of potatoes and continue to roast for 15 – 20 minutes longer or until potatoes are browned and crisp.
- To Serve: Transfer them to a platter or to individual plates. Drizzle with tahini sauce, if using. Or drizzle with good quality extra virgin olive oil. Sprinkle with the remaining tablespoon of za’atar. Garnish with chopped parsley and parsley sprigs, if you like.