Crispy Smashed Zaatar Potatoes Food

ZA'ATAR SMASHED POTATOES

Steps:

• Make the herb sauce, if desired: In a food processor, combine cilantro, mint, pine nuts, and lime juice and zest. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Season with salt.
• Make the potatoes: Preheat oven to 450 degrees. Bring potatoes to a boil in a large pot of salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a large rimmed baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with ghee and oil and season with salt and za'atar. Top with rosemary. Roast until golden brown and crisp, about 35 minutes. Serve with herb sauce, if desired.

CRISPY SMASHED ZA'ATAR POTATOES

Steps:

• Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
• Place the potatoes in a large pot and add cold water to cover. Bring to a boil over high heat and stir in one Tablespoon salt.
• Cover the pot, then reduce heat to medium and cook until the potatoes are fork tender, about 10 minutes, depending on size.
• Drain potatoes, then arrange in a single layer on prepared baking sheet. Place another baking sheet on top of the potatoes, then press down slightly to "smash" them. (Alternatively, you can smash down on each one with a large fork or potato masher.)
• Drizzle oil over the potatoes, then season generously with salt and pepper. (You can taste and adjust the seasoning.)
• Roast the potatoes until golden and crisp, about 10-15 minutes, depending on how crispy you like them.
• Remove from oven and sprinkle zaatar over all of the potatoes.
• Optional: return the potatoes to the oven for another 5 minutes after adding the za'atar.
• Serve immediately.