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. 


  • 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. Bring a large pot of water and kosher salt to a boil. Add the potatoes and boil for 30 minutes.
  2. Pre-heat oven to 400 degrees.
  3. Drain the water and allow the potatoes to rest for 10 minutes.
  4. Place the potatoes on a baking sheet lined with parchment paper. Using a potato masher or the back of a fork, smash the potatoes. 
  5. Drizzle liberally with olive oil, sprinkle with salt, Aleppo pepper and Za'atar.
  6. Bake in preheated oven until they are deeply browned and crispy (about 30 minutes).  Sprinkle with extra seasonings and serve with yogurt and harissa for dipping.

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