Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt — Better than takeout, these potatoes are perfectly crispy on the outside and fluffy on the inside. The creamy tahini yogurt dip is the perfect complement. After making this many times, I’ve discovered the trick to getting them just right. The warm, golden potatoes are irresistible and make the perfect side dish for any meal. If you love recipes like this, you’ll also enjoy Easy Chinese Chow Mein with Fresh Veggies in 25 Minutes and Refreshing Keto Hibiscus Lime Sparkling Water Recipe.
Why This Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt Is Pure Comfort
- Perfectly crispy on the outside and fluffy on the inside
- Better than takeout, easy to make at home
- Creamy tahini yogurt dip complements the potatoes perfectly
- Great for meal prepping and reheating
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.
- Potatoes
- Za’atar Spice
- Garlic
- Lemon
- Olive Oil
- Yogurt
- Tahini
- Salt
- Pepper
- Optional: Parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- Potatoes: Yukon Gold or red potatoes work best.
- Za’atar Spice: You can find this in specialty stores or online.
🛒 Tools & Equipment I Recommend
- KitchenAid 7-Cup Food Processor — Saves time and effort in mashing potatoes → See on Amazon
- Cuisinart MultiClad Pro Stainless 12-Inch Skillet — Even heat distribution for perfectly cooked potatoes → See on Amazon
How to Make Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- Boil Potatoes: Boil potatoes until tender. Drain and let them sit for 5 minutes.
- Squash Potatoes: Squash potatoes with a fork or potato masher. Leave some chunks for texture.
- Season Potatoes: Mix in olive oil, garlic, lemon juice, za’atar spice, salt, and pepper. Taste and adjust seasoning.
- Crisp Potatoes: Heat a large skillet over medium heat. Add olive oil and potatoes. Cook until crispy, about 5-7 minutes on each side.
- Make Tahini Yogurt: Mix yogurt, tahini, lemon juice, salt, and pepper. Taste and adjust seasoning.
- Serve: Serve potatoes hot with tahini yogurt on the side. Garnish with chopped parsley and lemon wedges.
Cook's Tips for Perfect Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
- Common mistake and fix: Don't overcook the potatoes. They'll become watery and lose their crispiness.
- Pro tip: For extra crispy potatoes, add a tablespoon of cornstarch to the potatoes before mashing.
- Pro tip: Use a food processor to quickly and evenly mash the potatoes.
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 mashed up to 2 days ahead. Reheat in the oven before crisping.
Freezing Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Freeze cooked potatoes for up to 2 months. Reheat in the oven.
How to Reheat Without Drying It Out
Oven: Preheat oven to 375°F (190°C). Place potatoes on a baking sheet and heat for 10-15 minutes. Microwave: Microwave for 1-2 minutes, then crisp in a skillet.
Recipe Notes
- Chef tip: Using cold, boiled potatoes helps achieve the perfect texture for crisping.
- Best substitution: Substitute za’atar spice with a mix of dried thyme, oregano, and sumac.
- Make-ahead: Potatoes can be boiled and mashed up to 2 days ahead. Reheat in the oven before crisping.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are sticking to the pan, add a little more oil or use a non-stick skillet.
Want to level up this recipe?
OXO Good Grips Potato Ricer — Ensures even texture and prevents lumps in mashed potatoes → Check price on Amazon
Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt
Ingredients
Main Ingredients
- Potatoes
- Za’atar Spice
- Garlic
- Lemon
- Olive Oil
- Yogurt
- Tahini
Seasonings
- Salt
- Pepper
Optional Toppings
- Parsley, chopped
- Lemon wedges
Instructions
- Boil Potatoes: Boil potatoes until tender. Drain and let them sit for 5 minutes.
- Squash Potatoes: Squash potatoes with a fork or potato masher. Leave some chunks for texture.
- Season Potatoes: Mix in olive oil, garlic, lemon juice, za’atar spice, salt, and pepper. Taste and adjust seasoning.
- Crisp Potatoes: Heat a large skillet over medium heat. Add olive oil and potatoes. Cook until crispy, about 5-7 minutes on each side.
- Make Tahini Yogurt: Mix yogurt, tahini, lemon juice, salt, and pepper. Taste and adjust seasoning.
- Serve: Serve potatoes hot with tahini yogurt on the side. Garnish with chopped parsley and lemon wedges.
Notes
- Chef tip: Using cold, boiled potatoes helps achieve the perfect texture for crisping.
- Best substitution: Substitute za’atar spice with a mix of dried thyme, oregano, and sumac.
- Make-ahead: Potatoes can be boiled and mashed up to 2 days ahead. Reheat in the oven before crisping.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are sticking to the pan, add a little more oil or use a non-stick skillet.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked potatoes for up to 2 months. Reheat in the oven.
- Oven reheat: Preheat oven to 375°F (190°C). Place potatoes on a baking sheet and heat for 10-15 minutes.
- Microwave reheat: Microwave for 1-2 minutes, then crisp in a skillet.
- Make ahead: Potatoes can be boiled and mashed up to 2 days ahead. Reheat in the oven before crisping.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 15g
- Carbs: 48g
- Fiber: 6g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 5mg
- 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
Yes, boil and mash potatoes up to 2 days ahead. Reheat in the oven before crisping.
Overcooking potatoes or not letting them sit after boiling can cause them to become soggy. Make sure to let them sit for 5 minutes after boiling and don't overcook them.
Yes, freeze cooked potatoes for up to 2 months. Reheat in the oven.
Yes, cook potatoes in the air fryer at 400°F (200°C) for 10-15 minutes, flipping halfway through.
A mix of dried thyme, oregano, and sumac can be used as a substitute for za’atar spice.
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!
