Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt — the best crispy, flavorful side dish for your summer cookouts. After making this many times, I discovered the trick to perfectly crispy smashed potatoes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Garlic Roasted Cabbage Steaks with Smoky Spices and Easy Greek Grain Bowl with Halloumi and Zucchini Crisps.
Why This Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt Is Pure Comfort
- Crispy on the outside, fluffy on the inside
- Packed with za’atar spices for amazing flavor
- Creamy tahini yogurt dipping sauce is irresistible
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 cloves garlic, minced
- 2 tbsp za’atar seasoning
- Salt
- Black pepper
- Garlic powder
- Paprika
- 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
- Potato masher — Mashes potatoes quickly and easily → See on Amazon
How to Make Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Sauté garlic: Sauté minced garlic in olive oil until fragrant.
- Smash potatoes: Drain potatoes and add to skillet with garlic oil. Smash with a potato masher, leaving some chunks.
- Season: Season with za’atar, salt, pepper, garlic powder, and paprika. Drizzle with more olive oil.
- Crisp: Cook until crispy, about 10 minutes. Flip and crisp the other side.
- Serve: Serve with creamy tahini yogurt dipping sauce. Garnish with 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. Cook in batches if needed.
- Tip: For extra crispiness, broil the potatoes for 2-3 minutes after crisping.
- Tip: Make sure your potatoes are completely dry before crisping for the best texture.
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 in the fridge for up to 3 days. Make-ahead tip: Potatoes can be boiled and smashed up to 1 day ahead. Crisp just before serving.
Freezing Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F (190°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegan version, omit the yogurt or use a plant-based yogurt.
- Best substitution: Substitute za’atar with a mix of dried thyme, oregano, and sumac for a similar flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are sticking to the skillet, add more oil and gently scrape them up.
Want to level up this recipe?
Za’atar seasoning — Adds amazing flavor to potatoes and other dishes → 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 cloves garlic, minced
- 2 tbsp za’atar seasoning
Seasonings
- Salt
- Black pepper
- Garlic powder
- Paprika
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Sauté garlic: Sauté minced garlic in olive oil until fragrant.
- Smash potatoes: Drain potatoes and add to skillet with garlic oil. Smash with a potato masher, leaving some chunks.
- Season: Season with za’atar, salt, pepper, garlic powder, and paprika. Drizzle with more olive oil.
- Crisp: Cook until crispy, about 10 minutes. Flip and crisp the other side.
- Serve: Serve with creamy tahini yogurt dipping sauce. Garnish with fresh parsley and lemon wedges.
Notes
- Chef tip: For a vegan version, omit the yogurt or use a plant-based yogurt.
- Best substitution: Substitute za’atar with a mix of dried thyme, oregano, and sumac for a similar flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are sticking to the skillet, add more oil and gently scrape them up.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 375°F (190°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Potatoes can be boiled and smashed up to 1 day ahead. Crisp just before serving.
Nutrition Per Serving
- Calories: 270
- Protein: 6g
- Fat: 12g
- Carbs: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 0mg
- 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
Yes, see storage notes for make-ahead tips.
Ensure your potatoes are completely dry before crisping. Also, don't overcrowd the skillet.
Yes, crisp the smashed potatoes in the air fryer at 400°F (200°C) for 10-15 minutes.
Za’atar is a Middle Eastern spice blend typically made with thyme, oregano, marjoram, sumac, and sesame seeds.
Yes, but baby potatoes work best for this 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!
