I want to let you in on a little secret: I used to find most “healthy” side dishes pretty boring.
It often felt like I had to choose between food that was satisfying and food that was good for me. Potatoes, in particular, got such a bad rap. But when I started digging into the principles of Mediterranean cooking, I realized I had it all wrong.
It’s not about restriction; it’s about how you prepare these wonderful ingredients. It’s about using plenty of good olive oil and incredible, fragrant spices.
These Za’atar Smashed Potatoes are the result of that ‘aha!’ moment. They are unbelievably crispy, perfectly fluffy, and coated in a garlicky, zesty za’atar oil that is just… wow. This is the side dish my whole family asks for, and it makes me feel great to serve it.
Here’s the deal: You don’t have to settle for bland.
The Secret to Shatter-Crisp, Flavor-Packed Potatoes
What makes these Crispy Smashed Potatoes so special? It’s all about the texture and the flavor layering.
We’re not just roasting; we’re creating the perfect canvas.
- The Perfect “Shatter”: We boil the potatoes with a pinch of baking soda. This helps break down the edges (like a pretzel!) and, combined with the steam-off step, it’s the key to getting those lacy, rugged, ultra-crisp ridges.
- The Flavor “Bloom”: Instead of just sprinkling dry spices on top, we bloom the za’atar, garlic, sumac, and lemon zest in warm olive oil. This infuses the oil with so much flavor.
- The Savory Drizzle: We finish by whisking a little of the hot, starchy potato water into that oil. This creates a light, savory drizzle that coats every single nook and cranny of the crispy potatoes.
The result is a side dish that hits every note—warm, zesty, savory, and so incredibly satisfying.
How to Make These Za’atar Smashed Potatoes
This recipe is all about a few key steps. It’s a process, but trust me, it’s worth every minute.
- Boil & Steam: First, you’ll boil your baby potatoes with salt and baking soda until they’re just tender. The most important part? Letting them steam-dry afterward. Dry potatoes = crispy potatoes.
- Smash & Roast: Once they’re dry, you’ll gently smash them on a sheet pan, hit them with a little oil and salt, and roast at high heat (450°F) until they are deeply golden and crisp.
- Mix & Drizzle: While they roast, you’ll mix that gorgeous za’atar oil. When the potatoes come out of the oven, you’ll spoon that fragrant oil all over them, tossing gently to coat.
The smell in your kitchen alone is worth it!
My Top Tips & Quick FAQs
I’ve made these Mediterranean Potatoes more times than I can count. Here are a few things I’ve learned along the way.
My Favorite Tips & Swaps
- Don’t Crowd the Pan: This is my #1 rule for anything crispy. If the potatoes are too close, they will steam instead of roast. Use two sheet pans if you have to. It makes all the difference.
- Get the Right Potato: Baby Yukon Golds or red-skinned new potatoes are perfect. They have waxy, thin skins and creamy interiors that hold their shape when smashed.
- What if I don’t have Za’atar? While za’atar is really the star here, you could get a great result with a mix of dried oregano, thyme, and a big pinch of sesame seeds.
Za’atar-Kissed Shatter-Crisp Smashed Potatoes
Equipment
- Wide Dutch oven
- 1-2 large rimmed sheet pans + parchment
- Potato masher or flat-bottomed mug
- Small mixing bowl and whisk
- Wire rack (optional, to speed steam-off)
Ingredients
- Smart Scale: × ⅔ of a classic party batch
Pantry
- 1 tbsp cornstarch optional, for extra crunch
- ⅓ tsp baking soda
- 1 tbsp kosher salt for the boiling water
Produce
- 1 ⅓ lb baby/new potatoes about 600 g
- ¼ cup flat-leaf parsley finely chopped
- 2 green onions thinly sliced
- ½ small lemon zested (about ½ tsp)
Liquids
- ⅜ cup extra-virgin olive oil 6 tbsp / ~90 mL, divided
- Cold water for boiling about 3 quarts / 2.8 L
Seasonings
- 1 ⅓ tsp za’atar plus more to finish
- 2 garlic cloves grated or minced
- ⅓ tsp ground sumac
- ¼ tsp Aleppo pepper or mild chile flakes
- ¾ tsp kosher salt for seasoning potatoes
- ¼ tsp freshly ground black pepper
Garnish
- Extra za’atar and parsley to shower on top
- Lemon wedges optional
Instructions
- Heat Wave (Preheat & Pan Prep) : Preheat to 450°F (232°C) conventional; for convection use 425°F (218°C). Line one or two rimmed sheet pans with parchment and brush with 1 tbsp olive oil on the pan(s).
- Flavor Stir (Za’atar Drizzle Base) : In a small bowl, whisk 3 tbsp olive oil with the garlic, za’atar, sumac, Aleppo, lemon zest, and black pepper; set aside so the spices bloom.
- Bubble Bath (Par-Boil for Fluff) : Bring 3 quarts / 2.8 L water to a boil in the Dutch oven. Add 1 tbsp kosher salt, the baking soda, then the potatoes. Simmer 15–18 min until a skewer slides in with gentle resistance. Before draining, reserve ¼ cup (60 mL) of the potato cooking water (keep hot).
- Steam-Off (Dry = Crunch) : Drain well, return potatoes to the hot pot, and shake gently to rough the surfaces. Spread on the sheet pan (or a rack set over it) and air-dry 12 min until skins look matte.
- Press & Dust (Texture Build) : Smash each potato to about ½ in / 1.25 cm thick—keep them in one piece with plenty of craggy edges. Sprinkle with ¾ tsp kosher salt; dust lightly with 1 tbsp cornstarch (optional). Drizzle with the remaining 2 tbsp olive oil.
- Roast to Ridges (Crisp Finish) : Arrange potatoes in a single, non-overlapping layer (no crowding). If crowded, split onto 2 pans. Roast on the middle rack 30–35 min, rotating and swapping pans once, until deeply golden with rugged, lacy edges and tender centers.
- Warm Pour & Toss (Gloss and Glow) : Whisk ¼ cup (60 mL) hot reserved potato water into the spice oil to loosen it so it coats evenly. Spoon over the hot potatoes. Shower with parsley, green onions, and a pinch more za’atar. Serve immediately with lemon wedges, if desired.
Notes
Leftovers keep up to 2 days refrigerated; re-crisp on a hot sheet pan at 450°F (232°C) for 8–10 min. Ingredient Swaps:
Swap chives for green onion, cilantro for parsley, or add a pinch of smoked paprika for a dusky note. Pro Tip:
The steam-off plus optional cornstarch is the crunchy edge amplifier.
Nutrition (per serving, approximate)
- Calories: 207 kcal
- Total Fat: 13.7 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 1.5 g
- Monounsaturated Fat: 9.9 g
- Cholesterol: 0 mg
- Sodium: 159 mg
- Total Carbohydrate: 20.0 g
- Dietary Fiber: 2.7 g
- Total Sugars: 1.1 g
- Includes Added Sugars: 0 g
- Net Carbohydrates: 17.3 g
- Protein: 2.3 g
- Vitamin D: 0 mcg
- Calcium: 30 mg
- Iron: 1.15 mg
- Potassium: 475 mg
- Vitamin C: 24.7 mg
A Few Quick Questions
Can I make these ahead of time?
Yes, partially! To save time, I often boil and smash the potatoes a day ahead. Just store them in an airtight container in the fridge. When you’re ready, let them sit at room temp for 20 minutes, then oil, salt, and roast as directed. They’ll be perfect.
How do I store and reheat leftovers?
If you have any leftovers (we rarely do!), store them in the fridge for up to 2 days. The best way to get the crunch back is in a hot oven (450°F) or an air fryer for 8-10 minutes. Please, don’t microwave them—they’ll get soft!
I really hope you love these potatoes. They’re proof that eating well can, and should, be full of joy and incredible flavor. Let me know what you think!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.