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A close up of crispy smashed potatoes on a serving platter with a fork. Next to this are bowls of kosher salt, and za'atar.
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5 from 33 votes

Crispy Smashed Potatoes with Garlic and Za'atar

Crisp on the outside and soft and fluffy on the inside, these smashed potatoes are best served immediately with a good drizzle of garlicy olive oil, za'atar and herbs! Serve as a side dish to a protein or as an appetizer with your favorite dipping sauce (I like tzatziki with these)
Prep Time11 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 31 Baby Potatoes
Author: Suzy Karadsheh

Ingredients

For the Smashed Potatoes

For the Za’atar Garlic Sauce (optional)

  • 1/4 cup chopped parsley leaves and tender stems
  • 2 teaspoons za'atar, plus more to taste
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 2 green onions, chopped

Instructions

  • Get ready. Preheat your oven to 400°F. Lightly oil a large sheet pan.
  • Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tablespoon). Stir in the baking soda and the potatoes. Let the water return to a boil, then reduce to a simmer and cook for 10 to 15 minutes, or until they’re tender enough to easily pierce with a knife.
  • Drain. Drain the potatoes through a colander and let them sit for 5 to 10 minutes to dry.
  • Smash and dry the potatoes. Arrange the potatoes on the prepared sheet pan. Use the back of a fork or a potato masher to lightly smash the potatoes, making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
  • Roast. Season the potatoes with a pinch of salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil. Roast on the middle rack of your heated oven for about 45 to 50 minutes, or until the potatoes are golden brown and crispy (the rough edges will be charred).
  • Meanwhile, make the Za’atar Garlic Sauce. In a small mixing bowl, combine the parsley, za’atar, garlic and olive oil.
  • Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za’atar mixture all over while the potatoes are still hot. Finish with the chopped green onions. Enjoy as soon as possible!

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and za'atar used in this recipe.
  • A note on serving size: This recipe makes about 30 baby potatoes. The serving size here is 1 baby potato. For a side dish, budget about 5 baby potatoes per person.
  • To make sure they’re extra crispy:
    • Allow the potatoes to dry well before roasting (don't skip the steps of draining in a colander and steam-drying on the sheet pan). 
    • Make sure the potatoes are all arranged on the sheet pan in one single layer (each potato needs to be touching the hot pan). 
    • Don't skimp on the olive oil.

Nutrition

Serving: 1baby potato | Calories: 39.4kcal | Carbohydrates: 5.3g | Protein: 0.6g | Fat: 1.8g | Saturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Sodium: 19.9mg | Potassium: 129.3mg | Fiber: 0.7g | Sugar: 0.3g | Vitamin A: 51.5IU | Vitamin C: 6.6mg | Calcium: 6.3mg | Iron: 0.4mg

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