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Crispy Za’atar Potatoes & Spicy Miso Tahini.. 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 Za’atar 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.
Substitutions
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.
Recipe 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 Za’atar Potatoes
Ingredients
- 3 lb yukon gold potatoes, peeled and cubed, about 1 1/2 inch in size
- 3/4 tsp baking soda
- 1 tbsp kosher salt
- 3 tbsp duck fat
- 3 tbsp olive oil
- 2 tbsp za’atar
- 2 tbsp chopped cilantro
- 2 tbsp chopped chives
- 1/4 cup + 1 tbsp tahini
- 1 tsp honey
- 1 tiny garlic clove, grated
- 2 tbsp rice vin
- 2 tbsp white miso
- 1-2 tbsp salsa macha or chili crisp
- 1/2 tsp sesame oil
Directions
- Boil some water, about 7-8 cups. Once boiling add the salt and baking soda
- Add in potatoes and boil about 12-15 min until knife tender
- 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 min to dry them out
- Add the potatoes to the 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 min. Lower heat to 425F, move to middle rack and toss them around every 15 min. Bake for 40-60 min more until fully golden
- Mix the tahini, honey, salsa macha, garlic, miso, rice vin and sesame oil. Thin it out with water. Whisk well
- Add the potatoes to bowl and mix in the za’atar, cilantro and chives
- Serve with the sauce
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
