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
Scale
- 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