Crispy Smashed Potatoes with Garlic & Za’atar
Crispy Smashed Potatoes with Garlic & Za’atar are a culinary treasure, waiting to become a staple in your home. These charming little beauties present a unique combination of tender insides and perfectly crispy outsides, enveloped in a delightful coating of za’atar seasoning. The fragrant mix of herbs and spices dances on the palate, while the simplicity of the dish makes it approachable for any home cook. You’ll find that it does more than just satisfy a craving—it becomes a comforting addition to any dining table.
Table of Contents
I remember the first time I attempted these savory smashed potatoes. They were a joyful experiment that turned into a cherished recipe, often requested by family and friends. With their captivating crunch and the subtle kick of nuanced flavors, they have a way of impressing guests without demanding endless hours in the kitchen. Nothing quite compares to that blissful moment when you bite into a crispy potato adorned with a drizzle of chipotle tahini. I invite you to make this dish, celebrate its rich flavors, and relish the compliments that will surely follow!
Why You’ll Love This Recipe
- Simple & Quick: Takes just 15 minutes of prep and 60 minutes total.
- Irresistible Flavor: Crispy exterior and soft interior, enhanced by fragrant garlic and za’atar.
- Eye-Catching Appeal: Each potato is elegantly smashed, creating a fun dining experience.
- Flexible Serving: Enjoy as a side dish, snack, or a party appetizer.
- Diet-Friendly Options: Easily made dairy-free, vegan, or adapted for gluten-free diets.
Ingredients You’ll Need
- 1 lb baby potatoes: Small and tender, they provide the perfect size for smashing. You can substitute with Yukon Gold or new potatoes if needed.
- 1/4 cup olive oil: Crucial for achieving that golden, crispy crust. Use extra virgin for the best flavor.
- 1 tbsp za’atar spice: A Middle Eastern blend that gives a unique herby flavor. Feel free to experiment with homemade mixes if preferred.
- 1/4 cup fresh parsley, chopped: Adds a refreshing touch and a bright pop of color.
- 1/4 tsp salt: Essential for enhancing all the flavors, adjust to your taste.
- 1 tsp lemon zest: Brightens every bite with a delightful hint of citrus.
- 1/4 cup tahini (sesame paste): Provides a creamy texture and rich flavor, making it a fantastic sauce.
- 1 chipotle pepper in adobo sauce + 2 tbsp of the adobo sauce: Adds smoky heat to the tahini sauce; adjust based on your spice preference.
- 1/4 cup cold water: To thin the tahini sauce and achieve the right consistency.
- 1 clove garlic: Freshly minced for optimal flavor in the tahini sauce.
- 1 tbsp lemon juice: Brightens the tahini sauce and balances the flavors.
- Salt to taste: Adjust as necessary to reach your desired seasoning.
How to Make Crispy Smashed Potatoes with Garlic & Za’atar
Boil the Potatoes: Begin by bringing a large pot of water to a rapid boil. Add the 1 lb baby potatoes and let them simmer for 15-20 minutes until they are fork-tender, which means a knife should slide through easily.
Drain and Prepare: Once cooked, drain the potatoes and transfer them to a large mixing bowl. Let them cool for a few minutes, making them easier to handle.
Preheat the Oven: While the potatoes are cooling, preheat your oven to 400°F (200°C). This temperature is perfect for achieving that lovely golden brown crust.
Combine Ingredients: Drizzle in 1/4 cup olive oil into the bowl, followed by 1 tbsp za’atar spice, 1/4 tsp salt, 1 tsp lemon zest, and the chopped 1/4 cup fresh parsley. Toss everything together until the potatoes are well-coated and fragrant.
Smash the Potatoes: Transfer the seasoned potatoes to a large baking sheet lined with parchment paper. Using the bottom of a glass, gently smash each potato until it’s flattened but still held together. The edges should be slightly crinkled and uneven for the best texture.
Bake the Potatoes: Place the baking sheet in the oven and bake for about 20 minutes. Keep an eye on them, and when they turn golden and crispy around the edges, flip each potato over. Bake for an additional 15 minutes until they achieve a perfect bronzed hue.
Prepare the Chipotle Tahini: While the potatoes are baking, it’s time to whip up the chipotle tahini! In a blender or using an immersion blender, combine 1/4 cup tahini, 1 chipotle pepper in adobo sauce, 2 tbsp adobo sauce, 1/4 cup cold water, 1 clove garlic, 1 tbsp lemon juice, and salt to taste. Blend until silky smooth. Feel free to adjust the water to get your desired consistency.
Serve and Enjoy: Once your potatoes are beautifully crispy, drizzle the chipotle tahini over the top. Garnish with extra fresh parsley for a burst of color. Each bite is a celebration—enjoy at parties, or as a dignified side for dinner!
Storing & Reheating
To store these crispy delights, keep any leftovers in an airtight container at room temperature for a day or two. For longer storage, you can refrigerate them for up to a week. Just make sure they’re in a proper container to maintain freshness. If you’re thinking of freezing, these potatoes hold up well for up to three months; simply place them in a freezer-safe bag. For reheating, pop them in the oven at 350°F (175°C) for about 10-15 minutes to bring back the crispy texture—just know that the freshness may lessen a bit in comparison to when they are freshly baked.
Chef’s Helpful Tips
- Avoid overcooking the potatoes during boiling; keep a close eye on texture to ensure they are tender but not mushy.
- For a spice boost, feel free to add another chipotle pepper or experiment with different spices in the tahini sauce.
- If you want ultra-crispy potatoes, consider cooling them for 10 minutes after smashing before baking.
- Ensure your olive oil is sufficiently hot before adding the potatoes to help with the crisping process.
The distinctive crunch, combined with rich garlic and za’atar tones, makes these crispy smashed potatoes a true star. Don’t hesitate to experiment with your own favorite herbs or spices—this recipe is versatile and waiting for your personal touch. Share them with family, friends, or savor them solo for a cozy night in. Enjoy the deliciousness!
Recipe FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While baby potatoes are perfect for their size and flavor, Yukon Gold or red potatoes will also work beautifully. Just remember that cooking times may vary slightly based on their size.
Is it possible to make these potatoes ahead of time?
Yes! You can prepare and boil the potatoes in advance, let them cool, and store them in the fridge for up to two days. Then when you’re ready to serve, simply toss them with oil and spices before smashing and baking.
How can I adjust the spice level on the tahini sauce?
If you’re not a fan of spice, start with just 1 tablespoon of adobo sauce instead of two, or even skip the chipotle altogether for a smoother tahini flavor. You can always supplement with fresh herbs or lemon juice for enhanced taste.
What else can I serve these potatoes with?
These crispy smashed potatoes pair wonderfully with grilled meats, roasted vegetables, or even as part of a Mediterranean feast with hummus and stuffed grape leaves. The possibilities are endless!
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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: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Description
These crispy smashed potatoes are a delightful combination of flavors. Tossed with garlic, za’atar spice, and finished with a creamy tahini drizzle, this dish makes for an excellent side that’s both easy to prepare and irresistibly delicious.
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
- Bring a large pot of water to a boil. Add the baby potatoes and boil for 15-20 minutes until fork tender.
- Drain the potatoes and place them in a large bowl.
- Preheat your oven to 400°F (200°C).
- Pour the olive oil over the boiled potatoes and sprinkle with za’atar, salt, lemon zest, and chopped parsley. Toss well to coat the potatoes evenly.
- Transfer the coated potatoes to a large baking sheet. Use the bottom of a glass to smash each potato flat.
- Bake the smashed potatoes for 20 minutes. Flip each potato and continue baking for an additional 15 minutes or until they are golden and crispy.
- To prepare the chipotle tahini, combine tahini, chipotle pepper, adobo sauce, cold water, garlic, and lemon juice in a blender. Blend until smooth.
- Drizzle the chipotle tahini over the crispy potatoes before serving. Garnish with fresh parsley and enjoy!
- Store any leftover chipotle tahini in the fridge for up to 2 weeks.
Notes
Feel free to adjust the amount of za’atar according to your taste preferences.
For a spicier kick, add more chipotle pepper to the tahini sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
