Crispy Smashed Za’atar Potatoes

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

It seems that my cooking students are always looking for an easy side dish that will be a big crowd-pleaser. This one is definitely a winner. The key is to use small potatoes, like ruby or golden marble potatoes. I parboil them in simmering water, smash them with the back of a large fork or with a potato masher, and then roast them in an extra-hot oven until golden and crisp. These potatoes are delectable.