Crispy Smashed Garlic Potatoes with Tahini and Za’atar
If crunchy, craggy, garlicky potato morsels lashed with lemony tahini and za’atar sounds like something you would love, then I have just the smashed potatoes recipe for you! This who-needs-french-fries-anyway alternative features less than 10 ingredients, and will invigorate your tastebuds with garlic infused, olive oil roasted, skin-on potato flavour, complimented by tangy, lemony tahini, and aromatic, herbal za’atar.
Servings: 4 servings
Ingredients
- 1.5 lbs mini potatoes yellow fleshed preferably
- 4 garlic cloves smashed
- 5-6 tablespoon olive oil
- salt to taste
- ½ cup water extra may be needed
- ½ cup tahini
- ¼ cup lemon juice (about 1 lemon, extra may be needed)
- za’atar to taste
Instructions
Cook the potatoes:
- In a large pot, cover the potatoes in water, a generous sprinkling of salt, and boil until fork tender but not falling apart. Drain the potatoes and leave to air dry.
(while the potatoes are boiling) Make the quick garlic oil:
- On medium low heat, heat up the oil and the garlic cloves and a pinch of salt until lightly sizzling and fragrant, and then turn down to low, and leave for about 10 minutes, stirring regularly, and making sure not to let the garlic start to brown at all as that could introduce unwanted bitterness. Set aside to cool.
Prepare and roast the potatoes:
- Preheat the oven to 450. Line two baking sheets with parchment paper, or use one larger “full” baking sheet, which is the equivalent of two smaller baking sheets.
- Place the cooked and air dried potatoes into a large mixing bowl, and spoon in 4 tablespoons of the garlic oil (reserve the garlic cloves and any extra oil). Coat the potatoes in the oil then scoop out the potatoes and any remaining oil from the bowl onto the prepared baking sheet.
- Spread the potatoes apart as you go and smoosh each potato with the back of a measuring cup or heavy glass until flattened to about ¼ inch but not totally obliterated - don’t accidentally make mashed potatoes! The thinner the potato, the crispier they get. If left a little thicker you will still get a crispy outside with a soft inside, so the exact level of smooshing is up to you; adjust the force used if needed to your preference.
- Brush the tops of each potato with the reserved garlic oil so that each one is well coated. Sprinkle flaky sea salt over the potatoes and put into the oven, roasting for about 35 minutes until crispy browned on top, with slightly puffed skins and lovely brown edges. As mini potatoes come in a variety of sizes, check at about 30 minutes and add 5 minute increments as needed - you may just have to test one or three to make sure!
- If using one tray, place in the middle of the oven. If using two trays, use two racks in the middle and switch the tray positions halfway through the roasting process.
(while the potatoes are roasting) Mix up the tahini:
- I like to use a mini bullet style blender. Add the water first, then add the tahini, lemon juice, and start with two of the garlic cloves that you used to make the garlic oil. Blend, add more garlic if you wish, add salt and additional lemon etc. until you have a thick but pourable, rich and lemony tasting tahini sauce.
- Set the tahini aside and have your za’atar ready for when the potatoes are ready.
Garnish the roasted potatoes:
- Once roasted and crispy, remove the potatoes from the oven. Use a spatula to transfer to a serving dish right away, and then lash the potatoes with as much tahini as you desire, and sprinkle liberally with za’atar. Serve with extra tahini on the side for dipping and dolloping, and enjoy while hot and crispy!