i d e a – I got very excited about these za’atar roasted potatoes. The trick was to be pretty heavy handed with the spice, just like the manaqish (a middle-eastern flatbread) bubbling with cheese and a layer of za’atar we used to get in Kuwait – glorious.
potatoes (I used yellow potatoes)
I sliced my potatoes into medallions (about a 1/4 inch thick), tossed them with olive oil, salt, pepper, a little paprika and lots of palestinian za’atar. Roasted them at 375 degrees for about 30 mins (flipping them half-way through) and then turned up the heat for the last five mins to make sure I had a slightly crispy exterior. They should be soft inside and browned, just crisped on the outside.
There are plain ones on the other side of the tray because “kids” and “new things.”