A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper

A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper

Chefs Note: This dish introduces za’atar, a traditional Middle Eastern spice blend, to oven-roasted potatoes. Inspired by a trip to Morocco and Turkey, this brings a little taste of the exotic to weekday potatoes. We’re especially thrilled to have a blueprint for mixing our own za’atar to perk up just about anything, from roast chicken to scrambled eggs to a nice grilled steak.

For The Potatoes:

• 2 to 3 pounds mixed potatoes (I used organic red and purple fingerlings and golden Buttercream potatoes), scrubbed and cut into 1⁄2-inch cubes 
• 3 to 4 tablespoons Za’atar (recipe follows)
• 2 tablespoons Aleppo pepper, or to taste
• Juice of 1 lemon
• 4 tablespoons California Olive Ranch extra-virgin olive oil

Step 1: Heat the oven to 400°F.

Step 2: In a large bowl, mix the potatoes with the za’atar, Aleppo pepper, lemon juice, and olive oil. Spread in a single layer in a large baking dish or roasting pan. Roast the potatoes, stirring once or twice, until tender and golden brown, about 40 minutes.

For the Za’atar:

• 3 tablespoons sesame seeds, toasted
• 2 tablespoons ground sumac*
• 2 tablespoons dried thyme
• 1 tablespoon sea salt

Mix all the ingredients together in a small bowl. You should have about 1 cup.

Recipe courtesy of The Food52 Cookbook, Volume 2 (William Morrow Cookbooks, 2012), by Amanda Hesser and Merrill Stubbs

Reprinted with permission from the authors

Photo credit: Sarah Shatz for Food52

* Sumac can be found at Penzeys, Kalustyans, or other stores that carry Middle Eastern spices.

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