Crispy Smashed Potatoes with Garlic & Za’atar
Crispy Smashed Potatoes with Garlic & Za’atar are the kind of dish that transforms a simple gathering into a festive event. These little gems are all about crispy edges that crunch in the most delightful way, paired with the zesty tang of za’atar and soothing richness of the chipotle tahini. The marriage of flavors creates a satisfying bite that keeps you coming back for more, binding guests together over shared plates and smiles. They’re a comforting choice for those moments when you crave something special, yet easy—from a weeknight dinner to entertaining friends.
Table of Contents
When I first stumbled upon the combination of za’atar and crispy potatoes, it sparked a joyous kitchen adventure. The fragrant spices, paired with the creamy garlic tahini sauce, turned a straightforward dish into something memorable. You absolutely have to try these crispy smashed potatoes; they’re not just good—they’re unforgettable. Each bite is a balance of crunch and warmth, a story waiting to unfold, one spud at a time.
Why You’ll Love This Recipe
- Simple & Quick: Prepping and cooking these crispy smashed potatoes takes just about an hour, and they’re effortlessly rewarding.
- Irresistible Flavor: The za’atar brings an aromatic punch, while the chipotle tahini adds a creamy, smoky touch you won’t forget.
- Eye-Catching Appeal: These smashed potatoes are not just delicious; their golden brown color and rustic charm make them a feast for the eyes.
- Flexible Serving: Perfect as a snack, side dish, or even a light main alongside a salad.
- Diet-Friendly Options: Easily made vegan and gluten-free, catering to various dietary needs without compromising on flavor.
Ingredients You’ll Need
- 1 lb baby potatoes: These tender little potatoes are just the right size for smashing and crisping. Any waxy potato can work, but I recommend baby Yukon Gold for their buttery flavor.
- 1/4 cup olive oil: This adds a rich flavor and helps the potatoes achieve that beautiful golden crisp. Be generous with quality oil for the best results.
- 1 tbsp za’atar spice: A Middle-Eastern spice blend full of herbs and sesame seeds that amplifies the flavor profile significantly. Feel free to use store-bought or homemade za’atar.
- 1/4 cup fresh parsley, chopped: Adds a burst of color and freshness; try replacing it with cilantro for a different twist.
- 1/4 tsp salt: Enhances all the flavors; adjust to your taste depending on the ingredients you use.
- 1 tsp lemon zest: This brightens the dish, making the flavors pop.
- 1/4 cup tahini (sesame paste): The creamy base for our chipotle sauce, offering a nutty richness. You can substitute it with sunflower seed butter for a nut-free option.
- 1 chipotle pepper in adobo sauce + 2 tbsp of the adobo sauce: Infuses the tahini with a smoky kick. If you prefer milder, use half a pepper or some smoked paprika instead.
- 1/4 cup cold water: Helps thin out the tahini for a drizzling consistency.
- 1 clove garlic: Fresh garlic adds depth. For a milder taste, roast it first.
- 1 tbsp lemon juice: Adds acidity which beautifully balances the richness of the tahini.
- Salt to taste: A finishing touch if needed.
How to Make Crispy Smashed Potatoes with Garlic & Za’atar
Boil the Potatoes: Start by bringing a large pot of water to a boil. Add the 1 lb baby potatoes and boil them for about 15 to 20 minutes or until fork-tender. You want them soft enough to smash without falling apart.
Drain and Prep: Once they’re done, drain the potatoes and place them into a large mixing bowl. This is where the magic begins, so don’t rush!
Preheat the Oven: While the potatoes are hopefully being far less rambunctious, preheat your oven to 400°F. This will ensure a crispy finish.
Season the Potatoes: Pour in 1/4 cup olive oil and sprinkle the 1 tbsp za’atar, 1/4 tsp salt, 1 tsp lemon zest, and the 1/4 cup fresh parsley over the potatoes. Toss gently to coat them evenly in all those flavorful ingredients—the aroma is going to be amazing!
Smash those Potatoes: Transfer the seasoned potatoes to a large baking sheet. Here’s the fun part: use the bottom of a glass to smash each potato flat. You can make them as thin as you like, but I recommend about 1/2 inch thick for maximum crispiness.
Bake: Pop them into the preheated oven and bake for 20 minutes. After that, carefully flip each potato and bake for another 15 minutes until they are golden brown and crispy around the edges. Just wait for the smell!
Prepare the Tahini: While the potatoes are baking, make the chipotle tahini. In a blender or using an immersion blender, combine 1/4 cup tahini, 1 chipotle pepper in adobo sauce, 2 tbsp of the adobo sauce, 1/4 cup cold water, 1 clove garlic, and 1 tbsp lemon juice. Blend until smooth. Taste and season with salt as needed.
Plate and Serve: Drizzle the smoky chipotle tahini over the crispy smashed potatoes right before serving. Garnish with additional fresh parsley for that pretty finish. You’ll want to dig right in!
Storing & Reheating
Once the potatoes have cooled to room temperature, store any leftovers in an airtight container at room temperature for about a day. For longer storage, keep the crispy smashed potatoes in the refrigerator for 3 to 4 days. If you’re looking to store them even longer, freeze them in a single layer on a baking sheet and then transfer them to a freezer bag for up to 3 months. When ready to enjoy, reheat in a hot oven until crispy again— around 10 minutes at 400°F brings them back to life. They may lose a bit of crispiness when stored, but a good reheating will restore much of that fabulous crunch!
Chef’s Helpful Tips
- Don’t overcook the potatoes! You want them just fork-tender, or they’ll turn mushy when smashed.
- The smashing technique is key! Use a gentle but firm pressure to avoid completely flattening them, which can lead to texture loss.
- If you want extra crispiness, feel free to broil the potatoes for a minute or two after baking, but watch them closely to avoid burning.
- Always taste your tahini sauce and adjust seasoning before serving. A little extra chipotle or lemon can elevate the flavor!
- If preparing for a crowd, consider making the tahini in advance. It lasts in the fridge for up to 2 weeks and can be used in various dishes.
Crispy Smashed Potatoes with Garlic & Za’atar not only bring flavor to your table but embody warmth and creativity. Whether for a family dinner or a casual get-together, they are sure to impress. Don’t hesitate to play around with ingredients or spices; cooking is all about personal touches. I invite you to savor every bite. Enjoy the crispy, zesty goodness!
Recipe FAQs
Can I use other types of potatoes?
Absolutely! While baby potatoes work beautifully for this recipe, you can also use larger potatoes like Yukon Gold or red potatoes. Just be sure to cut them into smaller chunks to ensure even cooking and easy smashing.
How can I make this recipe vegan?
Good news! This recipe is inherently vegan since tahini is plant-based. Feel free to double-check your za’atar spice blend to make sure there are no non-vegan ingredients, and you’re all set.
What can I serve with these potatoes?
These crispy smashed potatoes pair well with hearty mains like grilled chicken, roasted veggies, or even a fresh salad. They’re perfect as a side dish or even a stand-alone snack with your favorite dipping sauce!
Can I prepare the tahini sauce in advance?
Certainly! The chipotle tahini can be made ahead of time and stored in the refrigerator for up to two weeks. Just give it a quick stir before serving, and it’ll be as delicious as when you first made it!
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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: Dinner
- Method: Baking
- Cuisine: Mediterranean
Description
Crispy Smashed Potatoes with Garlic & Za’atar offer an irresistible blend of flavors with za’atar spices and creamy chipotle tahini. A delightfully easy and satisfying dish that’s perfect for any meal.
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
- Boil a large pot of water and add the potatoes; cook until fork tender, around 15-20 minutes.
- Drain the potatoes and transfer them to a large bowl.
- Preheat your oven to 400°F (200°C).
- Add olive oil, za’atar, salt, lemon zest, and parsley to the potatoes; toss to coat evenly.
- Spread the mixture on a large baking sheet and smash each potato flat using the bottom of a glass.
- Bake for 20 minutes, then flip each potato and bake for an additional 15 minutes until golden.
- To prepare the chipotle tahini, blend together tahini, chipotle pepper, adobo sauce, cold water, garlic, and lemon juice until smooth.
- Drizzle the chipotle tahini over the baked potatoes, garnish with fresh parsley, and serve.
Notes
For extra crispiness, ensure potatoes are well smashed before baking.
Adjust the spice level by adding more or less chipotle depending on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
