I found the cutest baby yellow potatoes when I went to Wegmans last weekend! These are sold in a 3-pound bag, which means we’ll get several meals out of one bag. They’re delicious boiled and then topped with a little parsley and butter, but you can also roast tiny potatoes with excellent results.
The Kid likes these because they’re bite-sized. I’m having fun thinking of different ways to serve them.
Za’atar is a Middle-Eastern seasoning blend that contains sumac, thyme, sesame seeds and salt. Since there are many Turkish markets in my area, I was able to find sumac very easily. It adds a lemony flavor and a lovely dark red color to foods. This blend goes well on potatoes, chicken, fish and pork. If you’d like to make your own, here’s a DIY za’atar recipe from Alton Brown.
Roasted Baby Potatoes with Za’atar
1 lb. baby potatoes
2 TBL olive oil
1 tsp za’atar
Slice potatoes in half (I like to cut them the long way for a crispier finished dish). Place in mixing bowl. Drizzle olive oil over potatoes. Sprinkle spice over the top, then stir gently until potatoes are coated.
Cover a baking sheet with foil, then pour potatoes onto baking sheet and spread out so that they are in a single layer.
Roast at 425 for 20 to 25 minutes, turning halfway through. Be gentle when turning these so you don’t smash them!
Recipe and photographs copyright 2015 Barb Szyszkiewicz. All rights reserved.