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
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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