Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt are the ultimate side dish for summer cookouts. After making these many times, I discovered the trick to getting them perfectly crispy every time. The secret? High heat and plenty of olive oil. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Juicy Greek Chicken Burgers with Tzatziki Sauce and Easy Pancake Tacos Recipe for a Fun Breakfast or Brunch.
Why This Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt Is Pure Comfort
- Golden, crispy edges with a creamy center
- Packed with flavor from za’atar and tahini
- Easy to make and better than takeout
- Perfect for summer BBQs and cookouts
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
- 1/4 cup olive oil
- 1 tbsp za’atar seasoning
- Salt and pepper to taste
- 1 clove garlic, minced
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- Baby potatoes: Red or yellow potatoes work best.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfectly crispy potatoes → See on Amazon
- Olive Oil Dispenser — Easy and mess-free oil measurement for perfect results → 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 let them cool slightly.
- Smash Potatoes: Smash potatoes with the bottom of a glass or a potato masher. Leave some chunks for texture.
- Season Potatoes: Toss potatoes with olive oil, za’atar, salt, pepper, and minced garlic.
- Cook Potatoes: Heat a large skillet over high heat. Add potatoes and cook until crispy, about 5 minutes per side.
- Serve Potatoes: Serve potatoes hot with creamy tahini yogurt, fresh parsley, and lemon wedges.
Cook's Tips for Perfect Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- : Use a cast iron skillet for even heat distribution and perfect crispiness.
- Common mistake and fix: Don’t overcrowd the skillet. Cook potatoes in batches if needed to ensure they crisp up properly.
- : For an extra flavor boost, add a pinch of smoked paprika to the za’atar seasoning.
- : To make ahead, boil potatoes and smash them. Store in the fridge until ready to cook.
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 the fridge for up to 3 days. Make-ahead tip: Potatoes can be boiled and smashed up to 1 day ahead.
Freezing Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Freezing not recommended.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F for 10 minutes. Microwave: Reheating in the microwave may cause sogginess.
Recipe Notes
- Chef tip: For extra crispiness, you can toss the potatoes with a bit of flour before adding the oil.
- Best substitution: If you don’t have za’atar, you can use a mix of dried thyme, oregano, and sumac for a similar flavor.
- Make-ahead: Potatoes can be boiled and smashed up to 1 day ahead. Cook just before serving for the best texture.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your potatoes are sticking to the skillet, they may not be hot enough. Turn up the heat and let them cook undisturbed for a few more minutes.
Want to level up this recipe?
High-Quality Za’atar Seasoning — Authentic flavor for the best results → Check price on Amazon
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1 tbsp za’atar seasoning
Seasonings
- Salt and pepper to taste
- 1 clove garlic, minced
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Boil Potatoes: Boil potatoes until tender, about 15 minutes. Drain and let them cool slightly.
- Smash Potatoes: Smash potatoes with the bottom of a glass or a potato masher. Leave some chunks for texture.
- Season Potatoes: Toss potatoes with olive oil, za’atar, salt, pepper, and minced garlic.
- Cook Potatoes: Heat a large skillet over high heat. Add potatoes and cook until crispy, about 5 minutes per side.
- Serve Potatoes: Serve potatoes hot with creamy tahini yogurt, fresh parsley, and lemon wedges.
Notes
- Chef tip: For extra crispiness, you can toss the potatoes with a bit of flour before adding the oil.
- Best substitution: If you don’t have za’atar, you can use a mix of dried thyme, oregano, and sumac for a similar flavor.
- Make-ahead: Potatoes can be boiled and smashed up to 1 day ahead. Cook just before serving for the best texture.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your potatoes are sticking to the skillet, they may not be hot enough. Turn up the heat and let them cook undisturbed for a few more minutes.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Freezing not recommended.
- Oven reheat: Reheat in the oven at 375°F for 10 minutes.
- Microwave reheat: Reheating in the microwave may cause sogginess.
- Make ahead: Potatoes can be boiled and smashed up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 6g
- Fat: 18g
- Carbs: 45g
- Fiber: 5g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 0mg
- 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
Soggy potatoes are likely due to overcrowding the skillet or not cooking them at high enough heat. Ensure your skillet is hot and cook potatoes in batches if needed.
Yes, you can 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, marjoram, sumac, and sesame seeds. You can find it in specialty stores or online.
To lighten up this dish, you can use less oil and skip the tahini yogurt. You can also try using Greek yogurt mixed with a bit of lemon juice instead.
Yes, you can make these in the air fryer at 400°F for about 10 minutes, flipping halfway through.
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!
