These are delicious. Let me state my case. Super Sous made these the other day and then we had to have them 2 days later and again 2 days later because they are addictive! Crispy, salty, earthy and a bit lemony from the sumac in the za’atar. Pair it with the spicy, cool, tangy harissa sour cream and, well, let’s just say – I say serves 4, but we ate the whole batch between the two of us in just minutes. Case closed.
P.S. You can watch me make this on YouTube.
Roasted Za’atar Potato Wedges with Harissa Sour Cream
Yield: 4 servings
28-ounces mixed small potatoes (red, gold, purple) or fingerling potatoes, cut into equal-sized wedges
3 ½ tablespoons extra-virgin olive oil, divided
½ teaspoon kosher salt
1 tablespoon za’atar
Place a parchment-lined sheet tray on the middle rack in your oven.
Preheat oven to 450 degrees Fahrenheit.
Place potatoes, 2 tablespoons of olive oil and salt in a large bowl. Toss to coat the potatoes with the oil and salt.
When oven is preheated, remove sheet tray and arrange potatoes on the sheet tray in a single layer.
Bake for 20 minutes.
After 20 minutes, stir potatoes and bake for an additional 20 minutes.
Remove sheet tray from the oven and transfer baked potato wedges to a large bowl. Add 1½ tablespoons olive oil and za’atar and toss to combine.
Serve za’atar potatoes on a plate with harissa sour cream on the side.
Harissa Sour Cream:
½ cup organic sour cream
½ teaspoon harrisa
1/8 teaspoon kosher salt
Mix to combine in a small bowl.