Here's a recipe for crisp roasted potatoes spiced with za'atar and lemon, made with a rainbow of baby potatoes, each with a different flavor and texture. Drizzle with lemony tahini sauce for a delicious 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.
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!
Here's the recipes for Spicy Rainbow Roasted Potatoes with za'atar. If you make this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Spicy Rainbow Roasted Potatoes with Za'atar
- Total Time: 1 hour 10 mins
- Yield: 6-8 1x
Description
A rainbow of spicy roasted potatoes with Za'atar. Delicious as is, or drizzled with lemony tahini sauce.
Ingredients
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 (⅛-inch) slices, slices halved.
For The Tahini Sauce (optional)
- ¼ cup tahini paste
- 2 tbs lemon juice
- 3-5 tablespoons water
- 1 medium garlic clove, peeled and pressed (through a garlic press)
- ¼ teaspoon kosher salt
For the Garnish (optional)
- 1-2 tablespoons good quality extra virgin olive oil
- 2 tablespoons chopped parsley and a few parsley sprigs, optional garnish
Instructions
- 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 potatoes 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.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Roast
- Cuisine: Middle Eastern
Jill Fisher
Yummy! Love the variety of potatoes used in this dish and beautiful pictures that leap out of the page. I love zaatar having spent a few years in the middle East and now sprinkle it on my salads, steamed veggies and even focaccia. The only problem is most blends don't have the real ingredient that makes it unique - zaatar herb or syrian oregano as it's called. Not to mention the fillings, low quality ingredients, and all that extra salt. Lately, I've started to buy my sumac and zaatar blend from https://www.eatzaatar.com, as they use high quality ingredients which brings out the real flavor of the mix.
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Beth (OMG! Yummy)
If you check out my blog or FB page called Tasting Jerusalem, you'll know how much I love za'atar!!! This is a terrific use of it and the tahini sauce would be like icing on the cake!
Lisa
So fun to find another Za'atar lover! I will definitely check out your blog - looking forward to it!!
Maggie
What a gorgeous picture! Like you said, I won't able to resist to snack on them once they're out of the oven. But I bet they will taste even better with the tahini sauce. So yummy and healthy!
Elizabeth @ Bowl of Delicious
These are just so PRETTY! I love all the colors, and the fact that the lemons are roasted with the potatoes. I know you said that Tahini sauce is optional but how could you possibly NOT make it? I bet the coolness of the sauce balances out the spiciness of the potatoes so well. Can't wait to make this!