Everyone loves roasted potatoes for Shabbat dinner or even a weeknight meal. They’re cheap, pretty effortless, and potatoes are a produce item you can easily keep around to use when you need. Just make sure you keep them in a cool, dark place for the longest “shelf” life.
But roasted potatoes can also get a bit boring, so I am always looking for ways to spice (literally) them up. My za’atar roasted potatoes is my family’s new favorite go-to for weeknight or Shabbat — and I hope it will be yours soon too! I really enjoy slicing the potatoes into rounds, as opposed to quarters — it makes the potatoes feel “fancy” and fun without any extra work.
What is za’atar? Well, it’s actually a spice mix made up of oregano, salt, sesame seeds and a few other things. I always buy mine when I visit Israel (or more often, when friends bring it back to me from Israel). You can use it on chicken, sprinkle it on top of hummus or thick Greek yogurt as a dip. Here’s my secret to keeping za’atar fresh (hint: keep it cold!).
Za’atar Roasted Potatoes
A sprinkle of za’atar is all it takes to elevate your roasties.
- Total Time: 45 minutes
- Yield: Serves 4
Ingredients
- 1 ½ lb Yukon Gold or red potatoes
- 2–3 Tbsp olive oil
- 1 tsp salt
- 2 Tbsp za’atar
- 1 tsp lemon zest
Instructions
- Preheat oven to 400°F.
- Cut potatoes into quarters or 1/2-inch round slices.
- Toss potatoes with olive oil, salt and za’atar. Roast in the oven for 35-45 minutes, to the your desired level of crispness.
- Sprinkle lemon zest on top before serving.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Jewish
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Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
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I would make this using sweet potatoes.