Crispy Smashed Potatoes with Garlic & Za’atar
Crispy Smashed Potatoes with Garlic & Za’atar elevate the humble potato to a delightful treat that is bursting with flavor and texture. Imagine tender, creamy potatoes that are smashed flat and roasted until their edges are gloriously crispy. Each bite is a wonderful medley of earthy za’atar spices fused with fresh parsley and a hint of garlic, complemented perfectly by a creamy chipotle tahini drizzle. This recipe not only satisfies your cravings but also impresses guests at gatherings, making it a fabulous addition to your culinary repertoire.
Table of Contents
My first experience making these crispy smashed potatoes was one rainy afternoon when I craved comfort food but didn’t want to spend hours in the kitchen. To my delight, they came together in a snap, and the smell wafting through my home was utterly mouthwatering. Not only did they disappear quickly at dinner, but everyone went back for seconds. Now, it’s a dish I return to time and again. Trust me, these Crispy Smashed Potatoes with Garlic & Za’atar will become a happy staple in your meal rotation.
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and 60 minutes total, you can have a delicious side ready.
- Irresistible Flavor: The combination of za’atar and garlic creates an aromatic, savory experience that is hard to resist.
- Eye-Catching Appeal: These smashed potatoes are not only tasty but also fun to present – their rustic look makes them perfect for any gathering.
- Flexible Serving: Enjoy them as a side for dinner, a snack, or even at brunch.
- Diet-Friendly Options: Easily customizable; the tahini can be adjusted for dietary preferences, making this dish adaptable for various needs.
Ingredients You’ll Need
- 1 lb baby potatoes: These small potatoes are ideal for smashing and roasting. Their creamy texture and thin skins give a great result. Yukon Gold is a popular choice, but any waxy variety works perfectly.
- 1/4 cup olive oil: This adds richness and helps achieve that golden crispy exterior. Extra virgin olive oil is recommended for excellent flavor.
- 1 tbsp za’atar spice: A Middle Eastern spice blend that brings an exotic herbal note. You can substitute it with a mix of dried oregano and thyme if you don’t have za’atar.
- 1/4 cup fresh parsley, chopped: This brightens the dish with freshness. Feel free to swap in cilantro for a different herbal twist.
- 1/4 tsp salt: Essential for enhancement of flavor. Adjust to taste depending on your preference.
- 1 tsp lemon zest: This adds a wonderful zing that contrasts beautifully with the richness of the tahini.
- 1/4 cup tahini (sesame paste): Adds creaminess and nutty flavor. Look for high-quality tahini for the best results; store-bought options are very convenient.
- 1 chipotle pepper in adobo sauce + 2 tbsp of the adobo sauce: These bring a smoky heat to the tahini sauce. Adjust the amount based on your spice tolerance.
- 1/4 cup cold water: Used to thin out the tahini sauce for drizzling.
- 1 clove garlic: Fresh garlic provides a strong flavor to the tahini. You can also use garlic powder in a pinch.
- 1 tbsp lemon juice: Brightens up the tahini sauce with acidity.
- Salt to taste: To give depth to the tahini sauce as needed.
How to Make Crispy Smashed Potatoes with Garlic & Za’atar
Boil the Potatoes: Begin by bringing a large pot of water to a boil. Once boiling, add the 1 lb baby potatoes and let them cook for about 15-20 minutes until fork-tender. They should be soft but not mushy, so keep an eye on them!
Drain and Toss: Carefully drain the potatoes and place them in a large bowl. Drizzle with 1/4 cup olive oil, and sprinkle in 1 tbsp za’atar and 1/4 tsp salt, along with the 1 tsp lemon zest and 1/4 cup fresh parsley. Toss everything gently to coat the potatoes evenly.
Preheat the Oven: Set your oven to 400°F (200°C). This is the perfect temperature to get those potatoes crispy and golden.
Smash the Potatoes: Transfer the seasoned potatoes to a large baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato down until they are about 1/2 inch thick. This ensures a great crispy surface.
Roast the Potatoes: Place the baking sheet in the oven and roast the potatoes for 20 minutes. After this time, flip each one and roast for an additional 15 minutes. You want those edges to be golden and crisp, while the insides remain fluffy.
Blend the Chipotle Tahini: While the potatoes are baking, prepare your tahini sauce. In a blender or using an immersion blender, combine 1/4 cup tahini, the 1 chipotle pepper, 2 tbsp adobo sauce, 1/4 cup cold water, 1 clove garlic, and 1 tbsp lemon juice. Blend until smooth and creamy. Add salt to taste, adjusting the thickness with more water if needed.
Serve: Once the potatoes are out of the oven, drizzle the chipotle tahini over them generously. Garnish with more fresh parsley for a pop of color and flavor. Enjoy your delicious crispy potatoes immediately!
Storing & Reheating
Store any leftover crispy smashed potatoes in an airtight container at room temperature for up to 4 hours or in the refrigerator for up to 3 days. If you’re planning to keep them longer, consider freezing them in a single layer on a baking sheet, then transferring them to a freezer-safe container for up to 3 months. When ready to reheat, pop them in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain their delightful crispness. Keep in mind that the texture might soften a bit, but a quick re-crisp in the oven can revive their glory!
Chef’s Helpful Tips
- Avoid overcooking the potatoes during boiling; test them for doneness with a fork to maintain the perfect texture.
- For extra flavor, consider adding spices directly to the olive oil before tossing it with the potatoes.
- If you want an even crispier result, broil the potatoes for a couple of minutes after baking, watching closely to prevent burning.
- Try experimenting with different herbs in the tahini for a unique twist; dill or mint work beautifully!
- Feel free to make the tahini sauce in advance; it’ll stay fresh in the fridge for up to 2 weeks.
These Crispy Smashed Potatoes with Garlic & Za’atar are bursting with flavor and offer endless versatility in side dishes. Whether serving them at a family dinner or a casual gathering with friends, their inviting aroma and delightful crispiness will draw everyone in. Don’t hesitate to play around with the spices and toppings to make them your own. Enjoy crafting this delicious side and watch your friends and family rejoice!
Recipe FAQs
Can I make these potatoes ahead of time?
Yes! You can prepare the potatoes up to the smashing and roasting stage. Store them in the fridge after boiling for a few hours. Just toss them in the oven later, and you’re set!
Can I use regular potatoes instead of baby potatoes?
Absolutely! If using larger potatoes, just cut them into halves or quarters to ensure even cooking and crisping.
How can I make these potatoes spicier?
If you enjoy heat, consider adding more chipotle pepper to your tahini sauce, or sprinkle some red pepper flakes on top before serving for an extra kick!
What can I serve with these potatoes?
These smashed potatoes pair wonderfully with grilled chicken, roasted vegetables, or even as a unique appetizer. They’re incredibly versatile and sure to please!
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📖 Recipe Card
Crispy Smashed Potatoes with Garlic & Za’atar
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean
Description
These crispy smashed potatoes, infused with garlic and za’atar, offer an irresistible flavor that’s easy to make. Perfect as a quick side or a healthy meal option!
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
- 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
Instructions
- Bring a large pot of water to a boil and cook the potatoes for 15-20 minutes until fork tender.
- Drain the potatoes and transfer them to a large bowl.
- Preheat the oven to 400 F.
- Add the olive oil, za’atar, salt, lemon zest, and parsley to the potatoes; mix thoroughly.
- Spread the mixture onto a large baking sheet and smash each potato with the bottom of a glass.
- Bake the potatoes for 20 minutes, then flip each one and continue baking for an additional 15 minutes.
- To make the chipotle tahini, blend the tahini, chipotle pepper, adobo sauce, water, garlic, and lemon juice until smooth.
- Drizzle the chipotle tahini over the potatoes before serving and garnish with fresh parsley.
Notes
Store any leftover chipotle tahini in the fridge for up to 2 weeks.
For an extra crispy texture, smash the potatoes more flat before baking.
Feel free to adjust the amount of chipotle for more or less spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
