Roasted Za'atar Potatoes with Lemon Feta Sauce

I am obsessed with potatoes, and I am obsessed with za’atar, so it was about time for me to make a potato za’atar recipe! They’re crispy on the outside, soft and tender on the inside, and seasoned to perfection. My favorite part though is the lemon feta dipping sauce. I like to take my fork and dip the potato into the feta sauce, kinda like you would a french fry.

I use za’atar a lot, and it’s worth going into some background into the seasoning! Za’atar is a traditional spice blend from the Middle East. There is some variation in what goes into the blend depending on the region, but it typically consists of thyme or oregano, with toasted sesame, salt, and sumac. Za’atar (an Arabic word) is also an actual herb in the thyme family, but many blends don’t actually contain the za’atar plant. Za’atar is often mixed with olive oil and enjoyed with pita, but it can be sprinkled on things like veggies, added to meats as a seasoning, used in dips, etc.

The Za’atar I buy is from Z & Z!! They are a family-owned business in DC that sources their spices from Palestinian farmers. They have more info about Za’atar on their site, and I buy their za’atar on Amazon.

Ingredients (serves 4)

Potatoes

• 2 medium/large russet potatoes

• 1/4 cup olive oil

• 2 tbsp za’atar (I use Z and Z, available on Amazon!)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 3 cloves garlic, finely minced

• 1/3 cup fresh chopped parsley

Lemon Feta Sauce

• 3.5 oz feta

• 2 tbsp lemon juice

• 2 cloves garlic, minced

• 3 tbsp olive oil

• Salt and pepper, to taste

1. Preheat oven to 425 F. Cut your potatoes into 1 inch cubes. Add to a large bowl, and toss with olive oil, za’atar, salt, and pepper. Spread potatoes evenly onto a nonstick baking sheet or line with foil. Make sure potatoes are in a single layer so they bake evenly and get crisp. Bake for 30 minutes until potatoes are golden and crispy.

2. While potatoes are baking, make lemon feta sauce. Add ingredients to a blender or food processor, and blend/process until smooth and evenly combined. Taste, and add salt and pepper as needed. It will probably be a bit tangy without the salt, so you’ll want to add a little to taste to balance it out.

3. When potatoes are ready, add them back to the large bowl and toss with minced garlic and parsley. Serve with the lemon feta sauce (you may have extra sauce). I like to dip the potatoes into the sauce!