I can't stop thinking about these Za'atar Roasted Young Potatoes! They have such a wonderful Middle eastern savory flavor thanks to za'atar seasoning—a little nutty, a earthy, garlicky, and herby. After biting into the crispy potatoes, you'll be greeted with warm, fluffy, delicate, slightly sweet creamy texture on the inside that you love about young potatoes.
This is the perfect side dish! So easy to make with 3 main ingredients and so satisfying. And this potato side dish happens to be gluten-free and vegan / vegetarian.
What is za'atar?
Za'atar is one of my favorite seasoning mixtures because it has aromatic dried herbs (such as thyme, oregano, and marjoram), savory spices, and nutty toasted sesame seeds. It also has a little natural lemony flavor thanks to sumac. It's just a really wonderful flavor combination that is very unique, without being overpowering.
It has a bit of a crunch in addition to flavor, and it's so wonderful.
Za'atar is used in Middle eastern cuisines, and like all ancient spice mixes, it can vary widely depending on where it is from. I use za'atar for one of my favorite EASY lunches: Smashed Chickpea Pitas with Za'atar. Give them a try for a super quick 10 minute no-cook vegetarian lunch.
Where to find za'atar
Za'atar is available at Middle eastern, Lebanese, and Egyptian grocery stores, and in large American grocery stores with a good spice selection. You can also get it on Amazon. I recommend buying small container of it (such as this za'atar without any preservatives) because it tastes best when it is fresh, so you'll be able to use it up easily before it loses some of its aroma. Keep reading below for other za'atar recipe ideas!
Related recipe: Calamari Potato Salad
Za'atar is the perfect seasoning for potatoes because it complements their flavor really well. It adds a little crunch to the crispy roasted potato skins, with the toasted sesame seeds that get nice and fragrant while the potatoes are roasting.
The heat in the oven takes care of the rest while the potatoes are roasting. You'll end up with crispy browned edges that feel so perfect when you bite into the potatoes, followed by the wonderful creamy texture of young potatoes.
Related recipe: Crispy Skin Young Potatoes with Herbs
- 1.5 - 2 lb young potatoes
- 3 tablespoons olive oil (you can cut down to 2 tablespoons to reduce the calories, but 3 tablespoons makes for the tastiest, crispiest roasted potatoes)
- 2 tablespoons za'atar
- 2 teaspoons granulated garlic flakes (or use 1 teaspoon garlic powder, or 1-2 cloves fresh minced garlic)
- 1 teaspoon sea salt
- Optional garnish: Diced fresh herbs (parsley, thyme, cilantro)
- Optional: Sumac (a nice citrusy seasoning that is in za'atar) or a squeeze of lemon juice for serving
Related recipe: Sauteed Potatoes and Mushrooms
- Cutting board and knife
- Small bowl
- Baking sheet
Related recipe: Truffle Parmesan Potato Wedges
Step 1: Preheat oven to 400F. The hot temperature helps make crispy browned edges and skins that we love in roasted potatoes!
Step 2: Scrub the potatoes clean and pat them dry. Slice them in half (or in thirds or quarters if they're large). Spread the potatoes on the baking sheet.
Step 3: In a small bowl, combine the olive oil, za'atar, granulated garlic, and sea salt. Mix well.
Step 4: Drizzle the seasoning mixture on the potatoes and stir together really well until the potatoes are fully coated in seasoned olive oil.
Step 5: Roast potatoes at 400F for 20 minutes. Carefully stir them around and roast for another 15 minutes, or until the potatoes are cooked through and a fork is easily inserted into the center.
Step 6: Serve warm, garnishing with fresh herbs, a pinch of sumac, or a squeeze of lemon juice.
More Middle eastern-inspired recipes to try: Couscous Tabbouleh Salad
What to serve with za'atar potatoes
If you want to eat a complete meal out of these za'atar roasted potatoes, serve them along chicken kofta kebabs or some grilled chicken. A quick side salad, such as this cucumber tzatziki salad would also be wonderful with crispy roasted potatoes because it's creamy and provides a different texture.
More potato recipes to try: Draniki
Can I make za'atar potatoes with large potatoes?
If you don't have young potatoes, you can use whatever potatoes you have on hand: russet, yukon, or red potatoes will work fine. Just scrub them clean, pat them dry, and chop them into 1-1.5 inch pieces. Season them following this recipe, roast, and enjoy!
More young potato recipes: No-Mayo Potato Salad with Feta and Olives
Leftover za'atar potatoes
Leftover roasted potatoes are best reheated in an oven or an air fryer to get their crisp back. They will still be really delicious when reheated the next day, and you can add a drizzle of olive oil before reheating if they seem a little dry.
What else can I make with za'atar?
Za'atar is a wonderful seasoning to use on any roasted vegetables: it's great with sliced zucchini, sliced bell peppers, roasted carrots, Brussels sprouts, or anything else you want to roast! Roasted Jerusalem artichokes would also be great with Za'atar. Give it a try!
In fact, you can roast the veggies seasoned with za'atar at the same time as the potatoes, just check on them after 15 minutes because they will cook faster than the potatoes.
Za'atar is also great in savory yogurt sauces, it would be great in the yogurt dip I use for these sweet potato leek latkes or these yellow squash tots. It's great sprinkled on pureed soups, such as this carrot soup or asparagus leek soup.
As I said above, I recommend buying a small container of za'atar so that you can use it up while it's fresh, but don't worry—once you taste it, you'll be sprinkling it on everything!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Za'atar Roasted Potatoes
- Cutting board and knife
- Small bowl
- Preheat oven to 400F.
- Scrub the potatoes clean and pat them dry. Slice them in half (or in thirds or quarters if they're large). Spread the potatoes on the baking sheet.
- In a small bowl, combine the olive oil, za'atar, granulated garlic, and sea salt. Mix well.
- Drizzle the seasoning mixture on the potatoes and stir together really well until the potatoes are fully coated in seasoned olive oil.
- Roast potatoes at 400F for 20 minutes. Carefully stir them around and roast for another 15 minutes, or until the potatoes are cooked through and a fork is easily inserted into the center.
- Serve warm, garnishing with fresh herbs, sumac, or a squeeze of lemon juice.
- Olive oil: You can cut down to 2 tablespoons to reduce the calories, but 3 tablespoons makes for the tastiest, crispiest roasted potatoes.
- Granulated garlic: You can substitute with 1 teaspoon garlic powder, or 1-2 cloves fresh minced garlic.
- Try roasting veggies (sliced zucchini, bell peppers, Brussels sprouts) with the same seasoning mix on a separate baking sheet, just check on the veggies after 15 minutes.
- The nutrition facts are estimated assuming 1.5 lb of potatoes.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.