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:
- Add the potatoes to a large pot of cold water with salt. Cook until the potatoes are fork-tender.
- 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.
- Using a cup, smash each potato to flatten them for crispier results while keeping them intact.
- Brush the remaining oil mixture on the potatoes.
- Bake until golden brown and crispy, approximately 30 minutes depending on your oven.
- 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.
