Mezze is a significant element of Mediterranean culinary delight, enjoyed either on its own or as a precursor to dinner. In Eastern Mediterranean countries, mezzes grace the tables of countless homes, restaurants, and bars. Personally, I cannot recall a time when I have not relished a small mezze alongside a cocktail. Every time I prepare this dish, it never fails to garner compliments, with the delightful crunch of potatoes paired with creamy yogurts and cheeses creating a truly heartwarming taste experience.

Ingredients:

• 15 baby potatoes
• 6 tablespoons olive oil
• 2 tablespoons za’atar
• 1/4 teaspoon salt
• 2 tablespoons dried mint

Topping:

• 1/2 pound feta in brine
• 4 scallions, thinly sliced
• 1/2 pound labneh

Instructions:

1. Add the potatoes to a large pot of cold water with salt. Cook until the potatoes are fork-tender.
2. Drain the potatoes and transfer them to a large mixing bowl. Add olive oil, za’atar, and dried mint. Toss the potatoes to ensure they are well coated with oil and spices. Spread the potatoes on a baking tray lined with parchment paper.
3. Using a cup, smash each potato to flatten them for crispier results while keeping them intact.
4. Brush the remaining oil mixture on the potatoes.
5. Bake until golden brown and crispy, approximately 30 minutes depending on your oven.
6. Remove from the oven and let them cool for a few minutes. Top with labneh, sprinkle with feta, scallions, and optionally garnish with a mint leaf. Serve warm.