Crispy Za’atar Potatoes
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.
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.