Za'atar and Aleppo Crispy Smashed Potatoes
Deliciously crispy potatoes are loaded with spice and za'atar to create an irresistible starter or side dish. I love to serve these slathered with harissa spiked yogurt.
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ZA'ATAR AND ALEPPO CRISPY SMASHED POTATOES
Lisa Riznikove
Side Dish
Deliciously crispy potatoes are loaded with spice and za'atar to create an irresistible starter or side dish.
Ingredients
- 1 pounds small-to-medium red or yellow potatoes
- 2 tablespoons flaky sea salt
- 2-3 tablespoons olive oil
1/2 teaspoon Za'atar
- 1/2 teaspoon Aleppo pepper
1-2 teaspoons Villa Jerada Harissa No. 1 (optional)
½ cup plain yogurt
Directions
Bring a large pot of water and kosher salt to a boil. Add the potatoes and boil for 30 minutes.
- Pre-heat oven to 400 degrees.
- Drain the water and allow the potatoes to rest for 10 minutes.
- Place the potatoes on a baking sheet lined with parchment paper. Using a potato masher or the back of a fork, smash the potatoes.
- Drizzle liberally with olive oil, sprinkle with salt, Aleppo pepper and Za'atar.
Bake in preheated oven until they are deeply browned and crispy (about 30 minutes).
Mix together harissa and yogurt.
Sprinkle the finished potaotes with additional za’atar and aleppo pepper and serve with harissa yogurt.