Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt. After making this many times, I discovered the trick to perfectly crispy edges and a creamy center. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Beef Crunchwraps with Cheesy Sauce and Crispy Dill Pickle Parmesan Chicken Recipe for Dinner.
Why This Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt Is Pure Comfort
- Golden, crispy edges
- Creamy center with a hint of za’atar
- Easy to make and better than takeout
- Perfect side dish for any meal
What You'll Need for Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 2 cloves garlic
- Salt and pepper, to taste
- 2 tbsp za’atar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- Baby potatoes: Use small, uniform potatoes for even cooking.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Chopper — Quickly chops garlic and herbs for easy prep. → See on Amazon
- Lodge Cast Iron Skillet — Even heat distribution for perfect crispy edges. → See on Amazon
How to Make Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Smashed potatoes: Drain and smash potatoes with a fork or potato masher. Leave some chunks for texture.
- Mix seasonings: In a small bowl, mix za’atar, smoked paprika, garlic powder, salt, and pepper.
- Coat potatoes: Toss smashed potatoes in olive oil, then coat with seasoning mixture.
- Bake: Spread potatoes on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
- Prepare tahini yogurt: Mix 1/2 cup Greek yogurt with 1 tbsp tahini, salt, and pepper.
- Serve: Serve potatoes hot with tahini yogurt, fresh parsley, and lemon wedges.
Cook's Tips for Perfect Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- Common mistake and fix: Undercooked potatoes can lead to soggy smashed potatoes. Make sure potatoes are tender before smashing.
- Pro tip: For extra crispy edges, use a cast iron skillet and preheat it in the oven before adding the potatoes.
- Pro tip: For a lighter version, use Greek yogurt instead of sour cream in the tahini sauce.
- Pro tip: Store leftovers in the fridge for up to 3 days, but note that the potatoes may lose some crispiness.
Storing & Reheating Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
Freezing Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but note that this may make the potatoes soggy.
Recipe Notes
- Chef tip: For a vegan version, omit the Greek yogurt and mix tahini with water, salt, and pepper instead.
- Best substitution: Substitute za’atar with a mix of dried thyme, oregano, and sumac for a similar flavor.
- Make-ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are sticking to the baking sheet, try using a non-stick baking sheet or lining the sheet with parchment paper.
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OXO Good Grips Potato Masher — Mashes potatoes quickly and easily, leaving some chunks for texture. → Check price on Amazon
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 2 cloves garlic
- Salt and pepper, to taste
Seasonings
- 2 tbsp za’atar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Smashed potatoes: Drain and smash potatoes with a fork or potato masher. Leave some chunks for texture.
- Mix seasonings: In a small bowl, mix za’atar, smoked paprika, garlic powder, salt, and pepper.
- Coat potatoes: Toss smashed potatoes in olive oil, then coat with seasoning mixture.
- Bake: Spread potatoes on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
- Prepare tahini yogurt: Mix 1/2 cup Greek yogurt with 1 tbsp tahini, salt, and pepper.
- Serve: Serve potatoes hot with tahini yogurt, fresh parsley, and lemon wedges.
Notes
- Chef tip: For a vegan version, omit the Greek yogurt and mix tahini with water, salt, and pepper instead.
- Best substitution: Substitute za’atar with a mix of dried thyme, oregano, and sumac for a similar flavor.
- Make-ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are sticking to the baking sheet, try using a non-stick baking sheet or lining the sheet with parchment paper.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, but note that this may make the potatoes soggy.
- Make ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 270
- Protein: 6g
- Fat: 11g
- Carbs: 38g
- Fiber: 5g
- Sugar: 3g
- Sodium: 450mg
- Cholesterol: 2mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt FAQs
Yes, you can smash and season the potatoes up to 1 day ahead. Store in the fridge until ready to bake.
Undercooked potatoes can lead to dry smashed potatoes. Make sure potatoes are tender before smashing.
Yes, you can air fry the potatoes at 400°F (200°C) for 15-20 minutes, flipping halfway.
A mix of dried thyme, oregano, and sumac can be used as a substitute for za’atar.
It's not recommended to freeze these potatoes as they may lose their crispiness and texture.
A Warm Final Note
I can’t wait for you to try Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
