Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt – After making this many times, I’ve discovered the trick to crispy smashed potatoes every time. The secret is high heat and not overcrowding the pan. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Southwest Chicken Soup and Classic White Bean and Kale Soup.
Why This Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt Is Pure Comfort
- Crispy golden edges
- Tangy creamy sauce
- Easy weeknight side dish
- Better than takeout
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 tbsp za’atar seasoning
- Salt
- Black pepper
- Garlic powder
- Paprika
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Baby potatoes: Red or Yukon Gold work best.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy edges → See on Amazon
- Potato masher — Effortless smashing → See on Amazon
How to Make Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Drain and smash: Drain potatoes and smash with a potato masher. Leave some chunks for texture.
- Season: Season with salt, black pepper, garlic powder, and paprika.
- Cook: Heat olive oil in a cast iron skillet over high heat. Add potatoes, flatten with a spatula, and cook until crispy, about 5 minutes per side.
- Toss in za’atar: Toss cooked potatoes in za’atar seasoning.
- Make tahini yogurt: Mix 1/4 cup tahini, 1/2 cup Greek yogurt, 2 tbsp lemon juice, and 2 tbsp water. Season with salt and pepper.
Cook's Tips for Perfect Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- Common mistake and fix: Don't overcrowd the pan. Cook potatoes in batches if needed to ensure crispy edges.
- Pro tip: For extra crispy potatoes, broil for 2-3 minutes after flipping.
- Pro tip: Make ahead and reheat in the oven for best results.
Storing & Reheating Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Boil and smash potatoes up to 1 day ahead. Cook just before serving.
Freezing Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Freeze cooked potatoes for up to 2 months. Reheat in the oven.
How to Reheat Without Drying It Out
Oven: Reheat in a 375°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. Crispiness may be lost.
Recipe Notes
- Chef tip: For a vegan version, omit the yogurt or use a dairy-free alternative.
- Best substitution: Substitute za’atar with a mix of dried thyme, oregano, and sumac.
- Make-ahead: Potatoes can be boiled and smashed up to 1 day ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are sticking to the pan, add more oil and gently scrape them off.
Want to level up this recipe?
Tahini paste — Creamy sauce and nutty flavor → 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 tbsp za’atar seasoning
Seasonings
- Salt
- Black pepper
- Garlic powder
- Paprika
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Drain and smash: Drain potatoes and smash with a potato masher. Leave some chunks for texture.
- Season: Season with salt, black pepper, garlic powder, and paprika.
- Cook: Heat olive oil in a cast iron skillet over high heat. Add potatoes, flatten with a spatula, and cook until crispy, about 5 minutes per side.
- Toss in za’atar: Toss cooked potatoes in za’atar seasoning.
- Make tahini yogurt: Mix 1/4 cup tahini, 1/2 cup Greek yogurt, 2 tbsp lemon juice, and 2 tbsp water. Season with salt and pepper.
Notes
- Chef tip: For a vegan version, omit the yogurt or use a dairy-free alternative.
- Best substitution: Substitute za’atar with a mix of dried thyme, oregano, and sumac.
- Make-ahead: Potatoes can be boiled and smashed up to 1 day ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are sticking to the pan, add more oil and gently scrape them off.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked potatoes for up to 2 months. Reheat in the oven.
- Oven reheat: Reheat in a 375°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. Crispiness may be lost.
- Make ahead: Boil and smash potatoes up to 1 day ahead. Cook just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 6g
- Fat: 15g
- Carbs: 45g
- Fiber: 5g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 5mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt FAQs
Overcrowding the pan and not cooking at high enough heat can lead to soggy potatoes. Cook in batches and use high heat to ensure crispy edges.
Yes, boil and smash potatoes up to 1 day ahead. Cook just before serving for the best texture.
Za’atar is a Middle Eastern spice blend typically made with thyme, oregano, sumac, and sesame seeds. It has a tangy, savory flavor.
This recipe can be easily doubled or tripled. Cook potatoes in batches to ensure they maintain their crispy edges.
These crispy za’atar smashed potatoes pair well with grilled meats, roasted vegetables, or your favorite main dish.
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!
