Za’atar Roasted Potatoes
Let’s be real, there’s never a meal that couldn’t be improved by roasted potatoes. Za’atar adds the perfect Middle Eastern flair, while the dressing brightens the whole dish.
2 pounds Yukon Gold potatoes, scrubbed and cut into wedges
1 tablespoon za’atar
Kosher salt, to taste
½ cup olive oil, divided
½ cup chopped cilantro
2 tablespoons chopped mint
1 teaspoon granulated sugar
1 Serrano chile, stemmed, seeded and minced
1 lemon, zested and juiced
Preheat oven to 450°F. On a sheet pan, toss potato wedges with ¼ cup of olive oil, za’atar and salt. Roast, flipping halfway through, until golden brown and crisp, 35-40 minutes.
Meanwhile, in a medium bowl, whisk together remaining ingredients with remaining ¼ cup olive oil until smooth. Adjust seasoning with salt.
Transfer potatoes to a bowl and spoon dressing on top, then serve.
