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.
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.