Smashed potatoes are already one of the best side dishes ever invented—but add za’atar, a creamy tahini drizzle, and a touch of feta? Now it’s on another level. This recipe is one of my favorite ways to serve potatoes when I want something crispy, flavorful, and a little unexpected.
These za’atar smashed potatoes strike the perfect balance between rustic and elevated. I start with fingerling potatoes, boil them until tender, then smash them down and roast them at a high temp until golden and crisp. The smashing creates all those little craggy edges that soak up flavor and turn irresistibly crunchy.
Once they’re out of the oven, I top them with a quick lemon-garlic tahini sauce that’s smooth, nutty, and bright. A crumble of salty feta on top pulls everything together and gives it that briny finish I love.
What I really appreciate about this recipe is how simple it is to prepare, but it still feels like a restaurant-level dish. It works as a side for Herb Smoked Rack of Lamb, chicken, or grilled veggies—or just on its own as a snack with some olives and wine.
It’s also super customizable. If you want some heat, add chili flakes. No feta? Try goat cheese or even labneh. But honestly, I love it just the way it is—crispy, tangy, herby perfection.
🍷 Wine Pairing Notes
These bold, herby potatoes pair beautifully with crisp whites and light, bright reds:
- Assyrtiko or Sauvignon Blanc – Lemon-driven and fresh
- Rosé from Provence – Light and herbal
- Grenache or Pinot Noir – Chill lightly for the perfect balance with the tahini and za’atar
Crispy Smashed Za’atar Potatoes with Tahini & Feta
Description
Crispy smashed fingerling potatoes seasoned with za’atar, drizzled with lemon-garlic tahini, and finished with crumbled feta. A Mediterranean-inspired side dish that never fails.
Ingredients
For the Potatoes
For the Tahini Drizzle
To Finish
Instructions
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Boil the potatoes: Place fingerlings in a pot of salted water. Bring to a boil and cook for 12–15 minutes until fork-tender. Drain and let cool slightly.
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Preheat oven to 425°F. Line a baking sheet with parchment or foil.
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Smash the potatoes: Transfer boiled potatoes to the sheet. Using a flat-bottomed glass or jar, gently smash each one until flattened but still intact.
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Season & roast: Drizzle olive oil over potatoes. Sprinkle with za’atar, salt, and pepper. Roast for 25–30 minutes until golden brown and crispy around the edges.
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Make the tahini sauce: In a bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt. Slowly whisk in cold water, 1 tablespoon at a time, until smooth and drizzleable.
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Serve: Drizzle tahini sauce over warm potatoes and finish with crumbled feta.
Note
🔎 Notes
- Serve as a side to roasted meats or alongside mezze platters.
- You can air fry instead of roast for quicker crisping.
- Try a sprinkle of sumac or chili flakes for a little kick.
