For the love of potatoes. Probably the most versatile vegetable. Fried, mashed, boiled, roasted – it’s never ending morphing into something we can’t stop eating is amazing. Well here is another recipe for you to crave, eat lots of and make ALL the damn time.
While I love a roast potato, smashing some baby ones and crisping them up in the oven is just heavenly. So good I finished this whole plate alone… The za’atar is a beautiful touch to these, herby, zesty and delicious.
Serves: 2
Photography: Safia Shakarchi
Ingredients
400g baby potatoes
olive oil or ghee
2tbsp za’atar
pomegranates & watercress to serve, optional
Method
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Preheat the oven to 200C.
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Add the potatoes to a medium saucepan and cover in cold, salted water. Bring to the boil, cooking until they are soft enough to put a fork through, but not too soft that they break, about 20 minutes. Once cooked, drain and allow to steam dry.
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Transfer the potatoes to a roasting tray and using a masher or glass (carefully), squash the potatoes so they split and become flat. Sprinkle over 1tbsp za’atar and a good helping of olive oil or melted ghee, and toss well to coat.
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Roast in the oven and roast for around 30 mins, checking on them after 20 mins. You may need longer than 30 mins depending on your oven, but we are looking for these to be golden and crunchy.
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Once cooked, transfer the potatoes onto a serving plate and sprinkle over the other spoon of za’atar. Toss well and finish up with some pomegranate seeds and watercress, if you like.
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