Description

Crunchy, craggy edges with fluffy middles and a warm drizzle of garlicky za’atar oil.
A Mediterranean side built for dipping, snacking, and stealing off the sheet pan.

Ingredients

Scale

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)

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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

Storage: 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.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 207