Make Ahead
A Medley of Roasted Potatoes with Homemade Za'atar & Aleppo Pepper
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64 Reviews
Karen B.
August 25, 2022
Really delicious. If you opt to use purchased za'atar instead of making it homemade, you'll need to add some sea salt.
Bree M.
December 24, 2018
The most delicious potatoes I've ever roasted! I used less potatoes and put them in my cast-iron pan so the lemon juice stuck around for longer.
lalf
January 29, 2016
As you can see, I commented on this brilliant recipe some time ago, and we now enjoy it every week. My husband adores it, and it makes a great side for grilled sausages, Merguez or otherwise. Anyway, I thought I’d try a variation with yams, since it’s a very healthy option over white potatoes. I use 1.5 lbs yams, cut into thick-ish fries. I mix them thoroughly with 1.5 Tb za’atar (my own), 1/2 Tb Aleppo red pepper, 3-4 tsp lemon juice, 1 Tb maple syrup, and 1 Tb EVOO. I add some good pinches of kosher salt, mix again, and then cook as the recipe directs, although personally I spread them out on a low-sided baking sheet. The yam fries are delicious, creamy inside with caramelized goodness on the outside. So thank you again for this recipe!
david
June 3, 2015
Are we sure that it is 1 tablespoon of sea salt - this is a lot of salt (almost 7,000mg of sodium) - maybe it is supposed to be 1 teaspoon?
lalf
May 11, 2015
I too have been making this great recipe regularly, at first using fingerlings only. But then I found out how heavenly yam fries are done this way. Trader Joes sells a 3 lb bag of smallish organic yams, which even two of us go through pretty quickly. Of the many recipes for za’atar, this has become my fav blend:
2 Tbs dried thyme
1 Tbs dried marjoram
2 Tbs sesame seeds, lightly toasted
1 Tbs sumac
1/2 tsp sea salt
I wholeheartedly agree with Joan, Lebanese food is next to heaven!
2 Tbs dried thyme
1 Tbs dried marjoram
2 Tbs sesame seeds, lightly toasted
1 Tbs sumac
1/2 tsp sea salt
I wholeheartedly agree with Joan, Lebanese food is next to heaven!
Bogdan
February 2, 2015
i've been making this dish regularly since i discovered it in the book more than a year ago. i like to add a preserved lemon cut into small pieces, about 10-15 mins before they're ready.
Joan D.
October 9, 2013
I am Lebanese and make Za'tar bread. Take the dough you make for pita bread, roll 1/4" thick and make a mixture of olive oil and ground Za'tar. Bake. The homemade dough is better than store bought but if you like buy frozen dough. Next to Heaven, Lebanse food!!!!
creamcheese
April 1, 2013
I guess this recipe is a little old now, but I just made it for a brunch I hosted and the potatoes were absolutely devoured. We luckily had just snagged some Aleppo pepper and had a jar of sumac we were looking to use so this worked out perfectly. Certainly will be making this again!
fuhsi
January 26, 2012
Made this a couple of weeks ago and you have enlightened me to the possibilities of flavoring and roasting potatoes as an added dimension to this staple (once or twice/week) starch component.
Had never tried Za'tar or Aleppo pepper, and thanks for introducing that to the repertoire, too.
Your "good deed for the day":)!
Had never tried Za'tar or Aleppo pepper, and thanks for introducing that to the repertoire, too.
Your "good deed for the day":)!
MissGinsu
October 25, 2011
Love za'atar. Love aleppo pepper. Can't wait to try them together!
Bet this would be killer on roasted eggplant, too.
Bet this would be killer on roasted eggplant, too.
Marielleazar
October 1, 2011
As a Syrian Jew I'm used to heavy duty spices including za'atar.. Its one of my favorites especially on some labne with olive oil and a little paprika (try it) Love this recipe cannot wait to try it!!! I will definitely be posting some recipes on here . Show the world how us syrians from Brooklyn do it. You will not regret it.
JayKayTee
April 25, 2011
My pantry is just not up to the ME challenge just yet so I had to use some substitutes. Used 4 parts to one sweet paprika to cayenne for the Aleppo and grated lemon rind for the sumac in the Za'atar. I enjoyed the results. This is a nice spicy twist on roasted potatoes.I really enjoyed the lemon in this.
LynnATL
January 2, 2011
OMG! This sounds amazing. I just picked up some Aleppo pepper from Penzey's as a holiday gift for myself! I agree - ME food is amazing, Claudia Roden is inspiring and spices make the best souvenirs when traveling. All the best for 2011~ Lynn
TXDjinn
January 1, 2011
Hmmm...I was thinking what kind of starch we were going to have with shortribs tonight and I'm going to go with this - I'm going to substitute some amazing ground ancho's I get from a deranged chef in Santa Fe, NM for the Harr al Haleb (how we say Aleppo Pepper in Arabic) but am definitely using the Za'atar I get from back home in Lebanon for our first dinner of 2011!
TXDjinn
January 1, 2011
OK, just made this and did the following tweaks to it, I used a ground roasted Chimayo pepper instead of an Ancho - I thought the bag was an Ancho, I was wrong. I also included the zest of the lemon (why let it go to waste?) which added a nice, very subtle taste to the za'atar.
This is DEFINITELY a keeper and in arabic this would be "Batata bil Za'atar ou Harr"
This is DEFINITELY a keeper and in arabic this would be "Batata bil Za'atar ou Harr"
onetribegourmet
January 1, 2011
Hi TXDjinn, wow I love your idea to use Ancho & Roasted Chimayo pepper, excellent! I'm so glad the recipe turned out good for you! btw I Love Lebanese food! Thanks!
Sasha (.
December 31, 2010
What a simple, tasty spice blend! I always say spices are the best travel souvenirs. Nice work :)
nutcakes
December 30, 2010
Sounds very good, I have all the ingredients and my Sumac is underused. I'm surprised if toasted sesame seeds won't burn in the oven that long.
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