Name: Lemon Za’atar Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 3 pounds large (about 4-inch) Yukon gold potatoes -; 1/2 cup olive oil -; 1 tablespoon kosher salt, or to taste -; 1/2 cup freshly squeezed lemon juice (from about 3 lemons) -; 1/2 cup cold water -; 1 tablespoon za’atar seasoning, plus more for garnish -; 1/2 cup crumbled feta, for serving (optional) -; 1/3 cup chopped fresh dill, for serving (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Za’atar Potatoes

1. 3 pounds large (about 4-inch) Yukon gold potatoes -

2. 1/2 cup olive oil -

3. 1 tablespoon kosher salt, or to taste -

4. 1/2 cup freshly squeezed lemon juice (from about 3 lemons) -

5. 1/2 cup cold water -

6. 1 tablespoon za’atar seasoning, plus more for garnish -

7. 1/2 cup crumbled feta, for serving (optional) -

8. 1/3 cup chopped fresh dill, for serving (optional) -

How to cook deliciously - Lemon Za’atar Potatoes

1. Stage

Preheat the oven to 450°F.

2. Stage

Prep the potatoes: Slice each potato in half, then slice each half in half. Slice again in the opposite direction for 8 (roughly 2-inch) pieces per potato.

3. Stage

Toss in oil and add the lemon: On a rimmed half-sheet pan, toss the potatoes in the olive oil and kosher salt. Arrange the potatoes in a single layer, cut-side down. In a measuring cup or small bowl, mix the lemon juice and water. Pour over the potatoes in the sheet pan.

4. Stage

Roast the potatoes: Roast the potatoes until lightly browned and most (but not all) of the liquid has evaporated, about 30 minutes. Remove the pan from the oven and sprinkle with za’atar, tossing the potatoes with a rubber spatula to incorporate. Roast until the potatoes are a deep golden brown and all the liquid has evaporated, another 20 to 30 minutes. Check every 10 minutes and flip the potatoes until they are fork-tender and both sides are golden brown.

5. Stage

Garnish and serve: Check for seasoning, sprinkling with more salt if needed. Garnish with more z’atar, feta, and dill (if using). Serve immediately. Leftovers will keep in an airtight container in the fridge for up to 3 days. Love the recipe? Leave us stars below!