Roasted Za’atar Potatoes
Breakfast just got better with my Roasted Za’atar Potatoes. Creamy Yukon Gold potatoes are drizzled in extra virgin olive oil and seasoned with my Homemade Za’atar Spice Mix. These Middle Eastern potatoes are perfect as a delicious side dish alongside a Zucchini Crustless Quiche or enjoy them my favorite way with eggs over easy.
If you are wondering what to eat za’atar with, trust me, it pairs so many things! Za’atar is one of my absolute favorite spices as it goes with a variety of dishes such as Za’atar Salmon, Middle Eastern Spatchcock Chicken, Sheet Pan Za’atar Chicken and even Baked Za’atar Fries. Za’atar is Middle Eastern Spice Blend that can include many different spices such as oregano, sumac, thyme, and sesame seeds. Sumac lends a citrusy flavor which makes these Roasted Za’atar Potatoes next level!
Table of contents
Why this recipe works
- This is a simple side dish that works well with breakfast or dinners like my Lemon Dill Salmon or my Almond Crusted Cod.
- It’s naturally gluten free and Whole30 compliant.
- This roasted potato dish is effortless and has minimal prep.
Ingredients
- Yukon potatoes. If you have smaller potatoes, use about 4 of them. If they are large potatoes use 2.
- Red bell pepper. Red bell pepper adds a natural sweet touch to this dish.
- Extra virgin olive oil.
- Fresh parsley.
- Za’atar spice. Use my Homemade Za’atar Spice Mix or store bought.
How to make Za’atar Potatoes
Step One: Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper.
Step Two: Clean and cut the potatoes into 4’s and chop up the bell pepper. Pro tip: Keep the potatoes uniform in size so they roast evenly. Place them onto the baking sheet in a single layer.
Step Three: Drizzle with the olive oil and spices and then sprinkle the za’atar seasoning over the top. Mix well using your hands or a spatula to ensure the potatoes and peppers are all coated.
Step Four: Roast for 25-30 minutes, rotating the roasting pan once. Potatoes are done when they are fork tender and golden. Remove from the oven and sprinkle the parsley across the top. Let cool for a few minutes. Serve with your favorite main course or breakfast.
Storing and reheating Za’atar Potatoes
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave on high for 1-2 minutes or reheat in the oven at 350 degrees F witha small drizzle of olive oil.
Helpful tips for Roasted Za’atar Potatoes
- Do not cut the potatoes too small or they will cook much faster and possibly burn.
- Keep them uniform in size to ensure even cooking.
- Avoid overcrowding the pan. This will cause the potatoes to steam and not roast.
- Add the parsley after the potatoes are done to avoid burning the herbs.
Serving suggestions and Variations
- Drizzle fresh lemon juice over the top.
- Add crumbled feta.
- Serve with classics like fresh fruit, eggs and bacon or alongside Breakfast Paella for an ultimate spread.
- Use red potatoes or sweet potatoes.
- Throw in garlic cloves or add garlic powder to this mix.
- For a more crispy potatoes, cook these Z’atar Potatoes in an air fryer.
Looking for other recipe ideas? Subscribe to my monthly newsletter and receive delicious recipes sent straight to your inbox!
Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
Roasted Za’atar Potatoes
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
Ingredients
- 4 small yukon potatoes or 2 big ones, quartered
- 1 large red bell pepper chopped
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh Parsley chopped
- 1 1/2 tablespoons za’atar spice
Instructions
- Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper.
- Clean and cut the potatoes into 4’s and chop up the bell pepper. Pro tip: Keep the potatoes uniform in size so they roast evenly. Place them onto the baking sheet in a single layer
- Drizzle with the olive oil and spices and then sprinkle the za’atar seasoning over the top. Mix well using your hands or a spatula to ensure the potatoes and peppers are all coated.
- Roast for 25-30 minutes, rotating the tray once. Potatoes are done when they are fork tender and golden. Remove from the oven and sprinkle the parsley across the top. Let cool for a few minutes. Serve with your favorite main course or breakfast.
Notes
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave on high for 1-2 minutes or reheat in the oven at 350 degrees F. Helpful tips for Roasted Za’atar Potatoes:
– Do not cut the potatoes too small or they will cook much faster and possibly burn.
– Keep them uniform in size to ensure even cooking.
– Avoid overcrowding the pan. This will cause the potatoes to steam and not roast.
– Add the parsley after the potatoes are done to avoid burning the herbs.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
