Potatoes are the perfect food for being creative with the spices you use, and it’s definitely my go-to side dish when I’m cooking a feast for family or friends. They’re hard to mess up and everyone seems to love them. This dish is infused with wonderful sweet chilli spices that aren’t too overpowering. The zaatar really sets this dish from anything else I’ve had; it gives the dish a rich moreish flavour that will stay sitting on your taste buds until you decide to make them again. So I do recommend investing in some za’atar – it’s really versatile, and also fun to use. I use it a lot in my food so keep your eyes out for my previous recipes; it may be hiding in there with my other recipes.
These potatoes are awesome paired with grilled salmon, or if you’re like me and crave greens at dinner time then steamed asparagus is perfect too.
1/2 kg new potatoes, halved
2 tbsp olive oil
2 tbsp za’atar
3/4 tsp red pepper flakes
Himalayan/Sea salt, to taste
1 tsp black pepper
Juice from half a lemon
Preheat oven to 220C. Line a large tray with parchment paper.
Toss potatoes with spices, olive oil and a good dusting of salt and pepper. Spread across the tray in a single layer.
Roast for 15 minutes, give a stir, then roast an additional 10-15 minutes until tender (pierce a tooth pick to test).
Before serving, drizzle lemon juice and mix. Taste and season with more salt if necessary.