Crispy Smashed Potatoes with Garlic and Za’atar

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Crispy Smashed Potatoes with Garlic and Za’atar

The trick to the crispiest, most beautifully golden smashed potatoes without frying? A hot sheet pan! You can serve the crispy smashed potatoes with just a sprinkle of salt, but the garlicky za’atar olive oil drizzle brings them over the top.

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FOR THE SMASHED POTATOES

  1. ▢Extra virgin olive oil
  2. ▢Kosher salt
  3. ▢1/2 teaspoon baking soda
  4. ▢2 pounds baby potatoes or new potatoes

FOR THE ZA’ATAR GARLIC SAUCE (OPTIONAL)

  1. ▢1/4 cup chopped parsley leaves and tender stems
  2. ▢2 teaspoons za’atar, plus more to taste
  3. ▢2 garlic cloves, minced
  4. ▢1/4 cup extra virgin olive oil
  5. ▢2 green onions, chopped
Method:
  1. Prepare to go. Preheat your oven to 400 degrees Fahrenheit. A big sheet pan should be lightly oiled.
  2. Potatoes should be boiled. Approximately two quarts of water should be brought to a boil in a big kettle. Approximately one tablespoon of kosher salt should be used to season the dish.
  3. The baking soda and the potatoes should be mixed together. After bringing the water back up to a boil, decrease the heat to a simmer and continue cooking for ten to fifteen minutes, or until the vegetables are soft enough to be easily pierced with a knife.
  4. Run off. Use a colander to drain the potatoes, and then let them to rest for five to ten minutes so that they can dry out.
  5. They should be mashed and dried out. Arrange the potatoes in a single layer on the sheet pan that has been prepped. You may delicately crush the potatoes with the back of a fork or a potato masher, but you should be careful to maintain them intact throughout the process. If you break them into smaller pieces, they will have a crispier texture. For a further five to ten minutes, allow the potatoes to rest in order to dry.
  6. Griddle. To season the potatoes, sprinkle them with a little bit of salt and drizzle them with extra virgin olive oil. Make sure that each potato receives some of the essential oil. In an oven that has been preheated, place the potatoes on the centre rack and roast them for about 45 to 50 minutes, or until they have a golden brown colour and a crisp texture (the rough edges will become scorched).
  7. While this is going on, prepare the Za’atar Garlic Sauce. Combine the parsley, za’atar, garlic, and olive oil in a small bowl where you can stir everything together.
  8. After seasoning, serve. Remove the potatoes from the oven after they have reached the desired level of doneness and place them on a plate for serving. While the potatoes are still hot, drizzle the olive oil and za’atar mixture all over the surface of the potatoes. Finish with the green onions that have been cut. Have fun as soon as you possibly can!

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