Crispy Smashed Potatoes with Garlic and Za'atar
User Reviews
5
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Prep Time
11 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
31 Baby Potatoes
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Calories
394 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Crispy Smashed Potatoes with Garlic and Za'atar
Description
Crispy Smashed Potatoes with Garlic and Za'atar start with small baby or new potatoes boiled in salted water with baking soda, which softens their skins for better crisping. After boiling, the potatoes are drained and allowed to dry to remove surface moisture, then gently smashed flat to create more crispy edges during roasting. They are arranged in a single layer on an oiled sheet pan and drizzled generously with extra virgin olive oil before roasting at 400°F, resulting in golden, crunchy exteriors with soft interiors.
The recipe also includes an optional za'atar garlic sauce made from za'atar spice blend, minced garlic, chopped parsley, chopped green onions, and olive oil, which complements the earthiness of the potatoes with bright, herbal flavors. These potatoes make a versatile side dish that pairs well with a variety of main courses and can showcase Mediterranean ingredients like za'atar and good-quality olive oil.
For best results, the potatoes must be well dried before roasting and laid out in a single layer to ensure each piece crisps evenly. Five potatoes per person is a good serving estimate for a side dish. The recipe yields about 30 baby potatoes total, making it suitable for gatherings or weekly meal preparation.
Ingredients
For the Smashed Potatoes
- extra virgin olive oil
- kosher salt
- 1/2 teaspoon baking soda
- 2 pounds baby potato or new potatoes
For the Za’atar Garlic Sauce (optional)
- 1/4 cup parsley leaves and tender stems, chopped
- 2 teaspoons za'atar plus more to taste
- 2 garlic minced, cloves
- 1/4 cup extra virgin olive oil
- 2 green onion chopped
Instructions
- Get ready. Preheat your oven to 400°F. Lightly oil a large sheet pan.
- Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tablespoon). Stir in the baking soda and the potatoes. Let the water return to a boil, then reduce to a simmer and cook for 10 to 15 minutes, or until they’re tender enough to easily pierce with a knife.
- Drain. Drain the potatoes through a colander and let them sit for 5 to 10 minutes to dry.
- Smash and dry the potatoes. Arrange the potatoes on the prepared sheet pan. Use the back of a fork or a potato masher to lightly smash the potatoes, making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
- Roast. Season the potatoes with a pinch of salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil. Roast on the middle rack of your heated oven for about 45 to 50 minutes, or until the potatoes are golden brown and crispy (the rough edges will be charred).
- Meanwhile, make the Za’atar Garlic Sauce. In a small mixing bowl, combine the parsley, za’atar, garlic and olive oil.
- Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za’atar mixture all over while the potatoes are still hot. Finish with the chopped green onions. Enjoy as soon as possible!
Notes
- Allow the boiled potatoes to dry thoroughly before roasting to maximize crispiness.
- Arrange potatoes in a single layer on the baking sheet so each touches the hot pan surface.
- Do not skimp on the olive oil; it helps achieve a crisp, golden crust.
- Plan on about five baby potatoes per person as a side dish serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 31Baby Potatoes
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1baby potato | |
| Calories | 39.4kcal | 2% |
| Carbohydrates | 5.3g | 2% |
| Protein | 0.6g | 1% |
| Fat | 1.8g | 3% |
| Saturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.3g | 7% |
| Sodium | 19.9mg | 1% |
| Potassium | 129.3mg | 3% |
| Fiber | 0.7g | 3% |
| Sugar | 0.3g | 1% |
| Vitamin A | 51.5IU | 1% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 6.3mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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