Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt – The best way to elevate your side dish game. After making this many times, I discovered the trick to getting them perfectly crispy every time. The crispy golden outsides give way to soft, fluffy insides, and the creamy tahini yogurt is the perfect tangy complement. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy No-Bake Ricotta Cups with Honey and Pistachios and Hearty Irish Vegetarian Stew Recipe for Comforting Dinner.
Why This Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt Is Pure Comfort
- Easy to make and packed with flavor
- Crispy on the outside, fluffy on the inside
- Creamy tahini yogurt is the perfect tangy complement
- Better than takeout and family favorite
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
- 1/4 cup za’atar spice blend
- Salt
- Black pepper
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Baby potatoes: Use small to medium-sized potatoes for even cooking.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfectly crispy potatoes. → See on Amazon
- Za’atar spice blend — Adds a unique, delicious flavor to your potatoes. → See on Amazon
How to Make Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- Boil potatoes: Boil potatoes until tender. Drain and let them cool slightly.
- Smashed potatoes: Smash potatoes with a fork or potato masher. Leave some chunks for texture.
- Season: Season with salt, pepper, and za’atar. Drizzle with olive oil.
- Crispy potatoes: Heat olive oil in a cast iron skillet. Add potatoes and cook until crispy. Flip and cook the other side.
- Tahini yogurt: Mix tahini, Greek yogurt, lemon juice, salt, and water. Adjust consistency with more water if needed.
- Serve: Serve potatoes hot with a dollop of 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: Don't overcrowd the skillet when crisping the potatoes. Cook them in batches if needed to ensure even browning and crispiness.
- Pro tip: For extra crispy potatoes, toss them in a bowl with olive oil and za’atar before adding them to the skillet.
- Pro tip: Make the tahini yogurt ahead of time and store it in the fridge. It will keep for up to a week.
Storing & Reheating Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Short-Term Storage
Store in an airtight container in the fridge. Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes. Make-ahead tip: Potatoes can be smashed and seasoned up to a day ahead. Store in the fridge until ready to cook.
Freezing Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: 350°F (175°C) for 10-15 minutes Microwave: Not recommended for reheating.
Recipe Notes
- Chef tip: For a vegan version, use vegan yogurt and skip the Greek yogurt in the tahini yogurt.
- Best substitution: Substitute za’atar with a mix of dried thyme, oregano, and sumac for a similar flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are sticking to the skillet, they may not be dry enough. Pat them dry with a paper towel and try again.
Want to level up this recipe?
High-quality za’atar spice blend — Ensures authentic flavor and pays for itself vs takeout. → Check price on Amazon
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1/4 cup za’atar spice blend
Seasonings
- Salt
- Black pepper
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Boil potatoes: Boil potatoes until tender. Drain and let them cool slightly.
- Smashed potatoes: Smash potatoes with a fork or potato masher. Leave some chunks for texture.
- Season: Season with salt, pepper, and za’atar. Drizzle with olive oil.
- Crispy potatoes: Heat olive oil in a cast iron skillet. Add potatoes and cook until crispy. Flip and cook the other side.
- Tahini yogurt: Mix tahini, Greek yogurt, lemon juice, salt, and water. Adjust consistency with more water if needed.
- Serve: Serve potatoes hot with a dollop of tahini yogurt, fresh parsley, and lemon wedges.
Notes
- Chef tip: For a vegan version, use vegan yogurt and skip the Greek yogurt in the tahini yogurt.
- Best substitution: Substitute za’atar with a mix of dried thyme, oregano, and sumac for a similar flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are sticking to the skillet, they may not be dry enough. Pat them dry with a paper towel and try again.
Storage
- Fridge: Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Freezer: Not recommended for freezing.
- Oven reheat: 350°F (175°C) for 10-15 minutes
- Microwave reheat: Not recommended for reheating.
- Make ahead: Potatoes can be smashed and seasoned up to a day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 15g
- Carbs: 45g
- Fiber: 6g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 5mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt FAQs
They may not be dry enough. Pat them dry with a paper towel and try again.
Yes, see storage notes for make-ahead tips.
Za’atar is a Middle Eastern spice blend typically made with thyme, oregano, marjoram, sumac, and sesame seeds. You can find it in specialty stores or online.
Toss potatoes in olive oil, za’atar, salt, and pepper. Spread them on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, flipping halfway through.
Yes, but Greek yogurt will give you a thicker, tangier sauce. Regular yogurt may be too thin and watery.
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!
