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When Hanger Strikes

Zatar Roasted Potatoes




There are so many good ways to eat potatoes, but it's hard to beat oven roasted, super crispy, well seasoned potatoes with a creamy dipping sauce. These potatoes are boiled in broth and lemon juice for an extra punch of flavour, then hit generously with middle eastern spices to make them super additive.


 

Zatar Roasted Potatoes


Prep Time: 15 minutes Cook Time: 1 hour 20 minutes Yield: 4-6 servings


INGREDIENTS


  • 12 cups water + 2 tsp chicken bouillon powder or

  • 2 tsp salt

  • 4 lemons, halved

  • 1 kg russet potatoes

  • 1/4 cup + 1 tsp garlic olive oil

  • 1 head garlic

  • 4 tsp zatar

  • 1 tsp flaked sea salt

  • 1 tsp garlic powder

  • 1/3 cup yogurt

  • 1/2 cup feta


DIRECTIONS

  1. To a large pot, add the water and bouillon or broth and 2 tsp salt. Bring up to a boil on high. Juice the lemons so that you have about 3/4 - 1 cup of lemon juice. Add it to the pot, along with the lemon halves.

  2. Cut the potatoes into bite sized chunks - I like to leave the skin on for this recipe, but you can peel if desired. Add to the boiling broth and cook for 20 mins.

  3. Preheat the oven to 450 F. To a large roasting pan, add 1/4 cup garlic olive oil and put the pan into the preheated oven for 15 min.

  4. Cut the top of the garlic head off and drizzle it with the remaining 1 tsp olive oil, and sprinkle with a pinch of salt. Wrap completely in a piece of foil, and set aside until ready to use.

  5. In a small bowl, add the zatar, remaining 1 tsp of sea salt and garlic powder. Mix well to combine and set aside until ready to use.

  6. Once the potatoes are done, remove the lemon halves and strain the broth. Allow the potatoes to dry off slightly - it only takes a few minutes because of the steam. Remove the preheated pan from the oven (be careful because it will be smokey!) and gently place the potatoes into the hot oil. Add the wrapped garlic head in and bake for 25 mins, then remove from the oven, give it a gentle stir, and return to the oven for another 25 mins. Once again, remove from the oven, this time removing the garlic, then sprinkling the zatar seasoning mix over the potatoes. Mix well to combine and return to the oven for a final 10 minutes.

  7. To a food processor, add the yogurt, feta, and squeeze the roasted garlic cloves in. Puree for 2-3 mins until light and fluffy. Serve alongside the potatoes as a side.

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