Zaatar Roasted Potatoes with Lemon Wedges
Equipment
- Baking sheet Preferably a rimmed one to keep everything contained.
- Parchment paper Prevents sticking and helps with even roasting. You can also use foil if you don’t have parchment.
- Mixing bowl For tossing the potatoes in oil and zaatar.
- Tongs or spatula For flipping the potatoes halfway through roasting.
- Chef’s knife & cutting board To cut the potatoes and lemon.
Ingredients
- 2 pounds baby potatoes halved (Yukon gold or red potatoes are best for texture)
- 3 tablespoons olive oil extra virgin for best flavor
- 2 tablespoons zaatar spice use your favorite zatar spice recipe or store-bought zaatar seasoning
- 1 teaspoon garlic powder optional but adds extra savoriness
- Salt to taste
- Black pepper freshly ground, to taste
- 1 lemon cut into 6–8 wedges
- 1 tablespoon chopped fresh parsley for garnish
Optional Add-Ins:
- A pinch of chili flakes for heat
- A drizzle of tahini before serving
- A sprinkle of feta or crumbled goat cheese
Instructions
Preheat and Prep
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Cut and Toss
- Halve the baby potatoes and place them in a large mixing bowl. Add olive oil, zaatar, garlic powder (if using), salt, and pepper. Toss until every potato piece is well-coated. This is a great time to involve your own zaatar recipe if you’ve made a homemade zatar seasoning.
Arrange and Add Lemon
- Spread the seasoned potatoes on the baking sheet in a single layer, cut side down for maximum crisp. Tuck the lemon wedges in between the potatoes, spacing them out.
Roast
- Roast in the preheated oven for 35 minutes. Flip the potatoes halfway through to ensure even browning. The lemon wedges will caramelize slightly, softening and releasing their juice.
Garnish and Serve
- Once golden brown and crispy, remove from the oven. Squeeze some of the roasted lemon over the potatoes, sprinkle with chopped parsley, and serve hot.