Roasted potatoes are a go-to side dish at my table. I always double the amount and use them in other dishes throughout the week. My tween daughter loves them in quesadillas, on pizza, and they are great in a frittata for a light dinner. I am always looking for a way to change them up a little. Za'atar is one of my favorite ways to add flavor. I was writing about roasted chicken with za'atar for a recent blog post and decided to roast the potatoes with it as well. They were just delicious. —at yvonne's table
Test Kitchen Notes
It's not really fair for me to say I'm "testing" this recipe -- roasted potatoes are one of my default sides (just like at Yvonne's table), and I love russets seasoned with the mildly exotic flavor za'atar adds. However, I had never brought yams to the party, and I must say that the tangy spices play very well with the sweet and earthy mix of potatoes. This makes an easy complement to roasted meats, or to a flavorful shakshuka at brunch or dinner. —chezjewels
Scrub and peel the potatoes as needed (I do not usually peel thin-skinned potatoes, but sweet potatoes should be peeled for this recipe). Cut them in half lengthwise, then cut each half into quarters lengthwise. You may need to cut the sweet potatoes in half across to make each half equal in size to the other potatoes. You will have 6-8 wedges for each potato.
Place the potato wedges, za’atar, and fine sea salt and pepper (make sure to season well) in a large bowl, and swirl the extra-virgin olive oil around the bowl a few times to coat everything lightly before turning onto a baking sheet.
Place in the lower third of the oven and roast for 30 minutes, turning once, until the vegetables are crisp around the edges and deeply colored. Place the potatoes on a platter, and lightly season with coarse sea salt.
(You will want to use a metal spatula to turn the potatoes so they brown evenly but do not force them if they stick to the pan. They will release when they are browned and you can easily turn them to the other side to finish cooking.)