Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt are the ultimate side dish. After making this recipe dozens of times, I’ve discovered the trick to getting the perfect crispy exterior and soft interior. The warm, cozy spices in the za’atar blend pair perfectly with the creamy tahini yogurt. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No Bake S’mores Pudding Cups Recipe and Cozy Moroccan Sweet Potato and Chickpea Soup Recipe.
Why This Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt Is Pure Comfort
- Crispy exterior with soft, fluffy interior
- Warm, cozy za’atar spices
- Creamy tahini yogurt dipping sauce
- Easy to make and better than takeout
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 tsp za’atar spice blend
- Salt, to taste
- 1 clove garlic, minced
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1/4 cup plain Greek yogurt
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- Baby potatoes: You can also use Yukon Gold or red potatoes.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness → See on Amazon
- Immersion blender — Easy blending of the tahini yogurt sauce → See on Amazon
How to Make Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- Boil potatoes: Boil baby potatoes until tender. Drain and let them cool slightly.
- Smashed potatoes: Smash potatoes with a fork or potato masher, leaving some chunks. Mix in olive oil, za’atar, minced garlic, and salt.
- Cook potatoes: Heat a cast iron skillet over medium-high heat. Add smashed potatoes and cook until crispy, about 5-7 minutes per side.
- Make tahini yogurt sauce: Blend tahini, lemon juice, Greek yogurt, and a pinch of salt until smooth. Add water, one tablespoon at a time, until desired consistency is reached.
- Serve: Serve crispy za’atar smashed potatoes hot, with tahini yogurt sauce for dipping. 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 cooking the potatoes. This will help them get crispy. If your skillet isn't big enough, cook the potatoes in batches.
- Pro tip: For extra crispy potatoes, you can toss them in a bit of flour before cooking.
- Pro tip: To make ahead, boil and smash the potatoes up to a day in advance. Store in the fridge and reheat in the skillet before serving.
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 the fridge for up to 3 days. Make-ahead tip: Potatoes can be boiled and smashed up to a day in advance.
Freezing Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in a skillet.
Recipe Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the potatoes.
- Best substitution: If you don't have za’atar, you can use a mix of dried thyme, oregano, and sumac.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes aren't getting crispy, try cooking them a bit longer or at a slightly higher heat.
Want to level up this recipe?
High-quality za’atar spice blend — Authentic flavor that makes this dish stand out → 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 tsp za’atar spice blend
- Salt, to taste
Seasonings
- 1 clove garlic, minced
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1/4 cup plain Greek yogurt
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Boil potatoes: Boil baby potatoes until tender. Drain and let them cool slightly.
- Smashed potatoes: Smash potatoes with a fork or potato masher, leaving some chunks. Mix in olive oil, za’atar, minced garlic, and salt.
- Cook potatoes: Heat a cast iron skillet over medium-high heat. Add smashed potatoes and cook until crispy, about 5-7 minutes per side.
- Make tahini yogurt sauce: Blend tahini, lemon juice, Greek yogurt, and a pinch of salt until smooth. Add water, one tablespoon at a time, until desired consistency is reached.
- Serve: Serve crispy za’atar smashed potatoes hot, with tahini yogurt sauce for dipping. Garnish with fresh parsley and lemon wedges.
Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the potatoes.
- Best substitution: If you don't have za’atar, you can use a mix of dried thyme, oregano, and sumac.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes aren't getting crispy, try cooking them a bit longer or at a slightly higher heat.
Storage
- Fridge: Store leftover potatoes in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in a skillet.
- Make ahead: Potatoes can be boiled and smashed up to a day in advance.
Nutrition Per Serving
- Calories: 320
- Protein: 8g
- Fat: 12g
- Carbs: 48g
- Fiber: 6g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 5mg
- 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.
Try cooking them a bit longer or at a slightly higher heat. Also, make sure your skillet is hot enough and not overcrowded.
Za’atar is a Middle Eastern spice blend typically made with thyme, oregano, marjoram, toasted sesame seeds, and sumac. You can find it in specialty stores or online.
Yes, you can use regular potatoes. Just make sure to cut them into similar sized pieces before boiling.
Yes, this recipe is gluten-free. Just make sure your za’atar spice blend is gluten-free as well.
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!
