A delicious side dish, Roasted Za’atar Potatoes, is excellent with grilled or fried meat and fish! Simple, no-fuss preparation — a winner every time!
Potatoes, hands down, are one of the most versatile ingredients for side dishes — and roasting them always brings out their natural flavor.
Adding za’atar into them, a complex mix of spices elevates its taste to another level.
I dare you to stop eating these za’atar potatoes after one serving — absolutely yummy!
IF YOU WANT MORE EASY SIDE DISHES WITH POTATOES, YOU WILL LIKE THESE POSTS!
Ingredients
- Potatoes – you can use any potatoes you want, but I suggest sticking to the waxy ones since they are the best for making roasted za’atar potatoes.
- Olive oil – extra virgin olive oil, if possible.
- Za’atar – Middle Eastern spice mixture that you can easily purchase in the spice section of big supermarkets.
- Salt & ground black pepper – just use your favorite brand for the base seasoning of your za’atar potatoes.
Preparation
Start making roasted za’atar potatoes by preheating your oven to 180°C (350°F).
Rinse, peel, and chop the potatoes.
For reference, I chop a medium-sized potato into four portions.
Place the chopped potatoes in a bowl.
Add the olive oil, za’atar, salt, and pepper.
Combine everything evenly.
Make sure that the potatoes are coated with oil and spices.
Transfer the potatoes with za’atar to a baking tray.
Move them around to allow some space in between.
Place the tray in the oven for thirty-five to forty minutes or until the potatoes are golden.
Transfer your roasted za’atar potatoes into plates and serve — garnish them with chopped, fresh parsley, if desired.
Helpful tips
- You can keep the potato skins on if that’s what you prefer for making za’atar potatoes. Just rinse (perhaps scrub) them properly before chopping.
- If you don’t have a baking tray, a ceramic or glass baking dish can also be used for roasting these potatoes with za’atar.
Recipe variation
- Other types of oil. Canola oil, sunflower, or coconut oil are examples of other oil varieties that you can substitute for olive oil in this za’atar potatoes recipe.
- Additional herbs. You can play with your favorite spices and add them to the mix.
Super easy, right? Give roasted za’atar potatoes a try one of these nights, then!
LOOKING FOR MORE RECIPES WITH POTATOES? THEN CHECK OUT THESE EASY DINNER DISHES!
Roasted Za’atar Potatoes Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring spoons
- Mixing bowls
- Baking tray
Ingredients
- 2 pounds potatoes (1 kilo), rinsed and chopped
- 2 & 1/2 to 3 tablespoons olive oil
- 2 teaspoons za'atar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- parsley, for garnish (optional)
Instructions
- Preheat your oven to 180°C (350°F).
- Rinse, peel, and chop the potatoes. (Note: I typically chop a medium-sized potato into 4 parts).
- Place the chopped potatoes in a mixing bowl and add the olive oil, za'atar, salt, and pepper.
- Combine everything evenly, ensuring that the potatoes are coated with oil and spices.
- Transfer the potatoes with za'atar into a baking tray — move them around to allow some space in between.
- Place the baking tray in the oven for 35 to 40 minutes or until the potatoes are golden.
- Transfer your roasted za'atar potatoes into plates and serve — garnish them with chopped, fresh parsley, if preferred.
Notes
- Cook’s Tip #1: Feel free to keep the potato skins on — make sure you rinse (or scrub) them properly before chopping.
- Cook’s Tip #2: A ceramic or glass baking dish can also be used instead of a baking tray.
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