Roasted Potatoes with Za’atar and Lemon
start to finish: 40 minutes
from Edible Seattle May/June 2012
What ends up in za’atar, the Middle Eastern spice mixture, depends on where you buy it. Typically, it’s a mixture of dried sumac, sesame seeds, other herbs like savory and thyme, and often salt. Taste it first, and add salt to your liking.
2 pounds firm red-skinned potatoes, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon kosher salt
Grated zest of 1 large lemon
2 tablespoons za’atar spice mixture
Preheat the oven to 400 degrees F.
Toss the potatoes with the oil in a large bowl. Mix the salt, lemon zest, and za’atar together in a small bowl until the zest is evenly distributed, sprinkle the mixture over the potatoes, and mix with your hands until the spices coat the potatoes. Transfer the potatoes to a baking dish and roast for 20 to 25 minutes, or until cooked through. Serve hot or at room temperature.
gluten-free • vegan