Za’atar smashed potatoes with chipotle tahini is a fun new side dish to try this week. The crispy potatoes are tossed in a few simple seasonings and paired with a creamy & spicy tahini sauce.
Za’atar Smashed Potatoes
Mini potatoes are such a fun side dish to serve with any meal. They’re boiled then roasted until crispy, and can be seasoned in so many ways.
I love to add an extra layer of flavor with a sauce, like with my buffalo smashed potatoes. I topped these potatoes with my favorite chipotle tahini, which I’ve been adding to just about anything and everything (think salads, veggies, and even fish!)
These potatoes have the perfect middle eastern touch. The za’atar adds delicious savory flavor along with lemon zest and fresh parsley, and the chipotle tahini adds the perfect spice.
They come out so flavorful. I love them with a side of salmon and a side salad for a simple weeknight meal.
What you’ll need:
- Baby Yellow Potatoes
- Olive oil
- Za’atar spice
- Lemon zest
- Fresh parsley
- Salt
- Start by boiling your baby potatoes in a large pot of water until fork tender, for about 20 minutes
- Once they’re soft, add them to a bowl and toss them with the olive oil and spices
- Next, add them to a sheet pan and smash them flat using the bottom of a cup
- Roast them in your preheated oven for about 35-40 minutes and serve with the homemade chipotle tahini
This simple side dish is seriously so easy to make and packed with flavor, I can’t wait for you guys to try it! You can tag me on Instagram if you do 🙂
What to serve with your smashed potatoes:
Harissa Sesame Salmon Patties
Roasted Beet and Carrot Salad
Lemon Parmesan Crusted Fish
Za’atar Smashed Potatoes with Chipotle Tahini
Ingredients
- 1 lb baby potatoes
- 1/4 cup olive oil
- 1 tbsp za’atar spice
- 1/4 cup fresh parsley, chopped
- 1/4 tsp salt
- 1 tsp lemon zest
Chipotle Tahini
- 1/4 cup tahini (sesame paste)
- 1 chipotle pepper in adobo sauce + 2 tbsp of the adobo sauce
- 1/4 cup cold water
- 1 clove garlic
- 1 tbsp lemon juice
- Salt to taste
Directions
- Bring a large pot of water to a boil. Boil the potatoes for 15-20 minutes until fork tender.
- Drain them and add them to a large bowl.
- Preheat the oven to 400 F.
- Pour the olive oil into the bowl of potatoes and toss them with the oil, za’atar, salt, lemon zest and parsley. Mix well.
- Transfer to a large baking sheet. Smash each potato flat with the bottom of a glass
- Bake the potatoes for 20 minutes. Flip each one and bake for an additional 15 minutes.
- Prepare the chipotle tahini by blending the ingredients together in a blender or with an immersion blender.
- Drizzle over the potatoes before serving, garnish with fresh parsley and enjoy.
- The chipotle tahini will stay fresh in the fridge for up to 2 weeks
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