If you’ve never roasted potatoes with zaatar before, you’re in for a vibrant, citrusy, herby surprise. These zaatar roasted potatoes with lemon wedges are crispy on the outside, tender on the inside, and coated in one of the most aromatic and earthy spice blends from the Middle East. This dish is as comforting as it is flavorful, with just a handful of ingredients that come together in the most magical way. Whether you're a fan of Syrian food, a lover of Lebanese food, or just someone who enjoys exploring Arabic dishes, this is one of those zatar recipes you'll want to keep in rotation.
Zaatar Roasted Potatoes with Lemon Wedges
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine Middle Eastern
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.
- 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
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.
Pairings
These zaatar roasted potatoes are delicious on their own, but they shine even more when paired with:
- Zaatar chicken: A juicy grilled chicken marinated in lemon, garlic, and zaatar. The two dishes share the same spice profile and enhance each other.
- Zaatar bread: Soft, chewy flatbreads baked with a generous zaatar-olive oil topping. Use them to scoop up potatoes or wrap them with a protein.
- Tabbouleh or Fattoush: Fresh, herb-heavy salads that contrast the warmth of the roasted potatoes.
- Labneh dip: Thick and creamy strained yogurt, sometimes mixed with garlic and olive oil. The coolness complements the warmth of the roasted dish.
- Grilled meats or kebabs: From lamb to beef or chicken, these potatoes are a perfect side to any grilled main.
If you’re planning a full meal of Arabian food recipes, consider adding some pickled turnips, hummus, or baba ghanoush to round things out.
FAQs
1. What kind of potatoes should I use?
Baby Yukon gold or red potatoes are ideal. They have a waxy texture that holds up well during roasting and a creamy interior. Avoid starchy varieties like russets for this recipe.
2. What is zaatar made of?
Zaatar spice is a blend of herbs like thyme or oregano, sumac, toasted sesame seeds, and sometimes marjoram. Each region in the Middle East has its own version, and some include salt or cumin. If you're into spice mix recipes, this is a fun one to try at home.
3. Can I use a different spice blend?
While zaatar is the star, you could experiment with spice blends recipes like dukkah or baharat for different flavors. However, that would change the dish significantly, and you’d lose the signature zaatar brightness.
4. Can I make this ahead of time?
These potatoes are best served fresh out of the oven when they’re crispy. However, you can prep the potatoes in advance and toss them with oil and zaatar just before roasting.
5. Is zaatar spicy?
No, zaatar seasoning is not spicy—it’s more tangy and earthy, thanks to the sumac and sesame. If you like a kick, feel free to add a pinch of chili flakes or cayenne.
