Monday 26 November 2012

za'atar roast potatoes



I have been intending to cook with za'atar for sometime now, but wasn't sure where to start.  This is a really simple but effective recipe with loads of flavour. This can be served with your usual Sunday roast to spice it up, or with a stew or casserole. I served it recently with my tomato and coconut lentil dhal curry which worked really well. 

Za'atar is a Middle Eastern spice mixture.  Although there are many variations it will usually contain sumac (a citrussy red berry), sesame seeds and herbs.  The mix I use in this recipe contains sesame seeds, sumac, thyme, cumin, coriander, fennel and salt.

serves 2-3 as a side dish
preparation time:  5 minutes
cooking time:  30-45 minutes


500g potatoes
2 tbs za'atar
3-4 whole garlic cloves peeled
3 tbs oil

  • preheat oven to 200C

  • clean and chop potatoes into wedges

  • add oil, potato wedges and garlic cloves to a roasting tin and stir until well coated


  • add to preheated oven.

  • about half way through (about 15-20 minutes) remove the potatoes from the oven and add the za'atar to the potatoes.  Mix thoroughly and continue cooking.


  • the potatoes are done when cooked through and nice and crispy on the outside.




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