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Crispy Herb Potatoes ❤️ The za’atar just adds an amazing and delicious touch! These potatoes are so crispy and unique. As I have mentioned before, my dad is Syrian and Za’atar was always a staple in our pantry growing up, and now it’s a staple in my pantry. I decided to step up my potato game and experiment by adding za’atar and oh my gosh it did not disappoint. If you loved this potato recipe, be sure to check out my Manchego Crusted Potatoes & Ajonesa.

Why You’ll Love Crispy Herb Potatoes

These potatoes are soo good, and super easy to make. I LOOVE za’atar and the earthy and rich flavor it adds to food. Adding it to potatoes was a game changer for me, and I’m sure you will love them too. Also, served with the spicy miso tahini sauce.. mmm chef’s kiss. These can be served as an appetizer, and I can tell you these will be the talk of your next dinner party.

Crispy Herb Potatoes

How To Prepare Crispy Herb Potatoes

💧 First, boil some water, about 7-8 cups. Once boiling, add the salt and baking soda.

🥔 Then, add in potatoes and boil for about 12-15 minutes until they are knife tender.

🔥 Then, heat up the duck fat and add to a bowl with the olive oil.

✨ Strain the potatoes and let them sit over a strainer for 1-2 minutes to dry them out.

🧂 Then, add the potatoes to the duck fat bowl with some seasoned salt or salt/pepper. Mix VERY vigorously.

💛 Spread on a baking sheet.

⏱ Bake at 450F on the top rack. Bake for 20 minutes. Then, lower heat to 425F, move to middle rack and toss them around every 15 minutes. Then, bake for 40-60 minutes more until fully golden.

🍯 Mix the tahini, honey, salsa Macha, garlic, miso, rice vinegar and sesame oil. Thin it out with water and whisk well.

🌿 Add the potatoes to bowl and then mix in the za’atar, cilantro and chives.

❤️ Lastly, serve with the sauce.

Substitutions and Variations for Crispy Herb Potatoes

The za’atar here is the main character of this recipe.. but as for the cilantro and chives, you can substitute them for your favorite herbs. I use Za’atar by Z&Z, but you can use your favorite brand or find some at your local mediterranean market.

  1. There aren’t many substitutions for this recipe, but the cilantro and chives can be swapped for your favorite herbs.
  2. You can also serve with a different sauce of your choice.
  3. You can use clarified butter, oil, pretty any ghee instead of duck fat.

Chef Nadia’s Tip

Adding baking soda in the boiling water alkalizes the water, which breaks down the surface of the taters making them crispy when you bake.

Crispy Herb Potatoes

Similar Recipes

Common Questions

What Za’atar do you use?

For this recipe, I used Za’atar by Z&Z.

What white miso do you use?

I use Cold Mountain Mellow White Miso.

Can I use a different potato?

Yes you absolutely can.

Where do you get your za’atar?

I order it online, but I also try to get it at my local mediterranean market.

What is an alternative to duck fat?

You can use clarified butter, oil, pretty any ghee.

Crispy Herb Potatoes

By Nadia Aidi
Prep 5 minutes
Cook 1 hour 20 minutes
Total 1 hour 25 minutes
Servings: 4
Crispy Herb Potatoes ❤️ The za'atar just adds an amazing and delicious touch! These potatoes are so crispy and unique. As I have mentioned before, my dad is Syrian and Za'atar was always a staple in our pantry growing up, and now it's a staple in my pantry. I decided to step up my potato game and experiment by adding za'atar and oh my gosh it did not disappoint.

Ingredients 

  • 3 lb yukon gold potatoes, peeled and cubed, about 1 1/2 inch in size
  • 3/4 tsp baking soda
  • 1 tbsp salt, kosher
  • 3 tbsp duck fat
  • 3 tbsp olive oil
  • 2 tbsp za’atar
  • 2 tbsp cilantro, chopped
  • 2 tbsp chives, chopped
  • 1/4 cup tahini
  • 1 tsp honey
  • 1 clove garlic , grated, small clove
  • 2 tbsp rice vinegar
  • 2 tbsp white miso
  • 1-2 tbsp salsa macha, or chili crisp
  • 1/2 tsp sesame oil

Directions 

  • First, boil some water, about 7-8 cups. Once boiling, add the salt and baking soda.
  • Then, add in potatoes and boil for about 12-15 minutes until they are knife tender.
  • Then, heat up the duck fat and add to a bowl with the olive oil.
  • Strain the potatoes and let them sit over a strainer for 1-2 minutes to dry them out.
  • Then, add the potatoes to the duck fat bowl with some seasoned salt or salt/pepper. Mix VERY vigorously.
  • Spread on a baking sheet.
  • Bake at 450F on the top rack. Bake for 20 minutes. Then, lower heat to 425F, move to middle rack and toss them around every 15 minutes. Then, bake for 40-60 minutes more until fully golden.
  • Mix the tahini, honey, salsa Macha, garlic, miso, rice vinegar and sesame oil. Thin it out with water and whisk well.
  • Add the potatoes to bowl and then mix in the za’atar, cilantro and chives.
  • Lastly, serve with the sauce.

Video

YouTube video

Nutrition

Calories: 2377kcal, Carbohydrates: 271g, Protein: 43g, Fat: 132g, Saturated Fat: 26g, Polyunsaturated Fat: 27g, Monounsaturated Fat: 73g, Cholesterol: 38mg, Sodium: 9176mg, Potassium: 6181mg, Fiber: 38g, Sugar: 19g, Vitamin A: 716IU, Vitamin C: 279mg, Calcium: 437mg, Iron: 25mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: Mediterranean, Mexican

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