Crispy potatoes are a timeless favorite across every heritage. This version isn’t fried, but it retains the same delightful crunchiness, and I’d argue it’s even more delicious. Back when my kids were young, spending summer months at the community pool behind our home, I used to surprise them with a tray of these crispy potatoes, and they absolutely loved it. This dish can be served on its own, as I did for my young children, or with an added sauce for older kids.
Ingredients:
- 6 Medium-sized potatoes
- ½ cup olive oil
- 4 TBS zaatar
- 3 TBS rice flour
- ¼ cup fresh rosemary, finely chopped
- 1 TBS Aleppo pepper
- Flaky sea salt (to taste)
- 2 TBS salt for boiling water
Directions:
- Preheat Oven to 400F.
- Peel the potato skins.
- Boil generously salted water and drop the potatoes, boiling for about 5 minutes. Then, strain into a colander.
- In a large baking pan, add oil and put it in the oven to heat.
- Cut the potatoes into 2-inch cubes and coat them evenly with rice flour.
- Take out the pan with hot oil and spread the potatoes, ensuring they are separated. Turn the potatoes every 10 minutes to make sure they become crunchy on all sides.
- In the last 5 minutes, add the mix of za’atar, Aleppo pepper, and chopped fresh rosemary. Mix around to ensure the spices cover all sides and serve immediately.
