Za’atar-Kissed Shatter-Crisp Smashed Potatoes
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.
Servings 6
Calories 207kcal
Equipment
- Wide Dutch oven
- Large rimmed sheet pan + 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 oven to 450°F (232°C). Line a rimmed sheet pan with parchment and brush with 1 tbsp olive oil.
- 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.
- 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) : Roast on the middle rack 30–35 min, rotating the pan 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.
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