These baby smashed potatoes are tossed in extra virgin olive oil then sprinkled with our za’atar. If you haven’t tried za’atar yet, it’s a Lebanese spice mixture, made with tart sumac, herby hyssop thyme, toasted sesame seeds and crunchy sea salt.
Ingredients
12 small red or yellow potatoes
3-4 tablespoons olive oil
1 tbsp RawSpiceBar's zaatar
Directions
- Bring a pot of water to a boil. Cook potatoes until soft - small ones should take around 20- 30 minutes. Preheat oven to 350F.
- Drain the potatoes and place on tray. Use a large fork or potato masher to squish, keeping them in one piece. Let steam dry for 5 minutes.
- Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with za'atar.
- Bake for 20-30 minutes or until golden and crispy. Serve hot with toppings of choice, such as scallions and zaatar and enjoy!
