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Crispy roast potatoes with rosemary, za'atar and salsa verde

Golden, shatter-crisp potatoes with rosemary heat and za’atar lift.
Tender centers, fluffy edges, and a savory green salsa verde dip.
Every bite is salty, herby, and irresistibly crunchy.

side dish ⏱ 140 min 420 kcal / portion 60.0 g carbs / portion (estimated) vegetarian gluten 🔗 Original source

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Crispy roast potatoes with rosemary, za'atar and salsa verde
v5 · rb0e705f985 20260727Z1751 2.5 kg potato 5 pieces rosemary 44.4 ml salt 150 ml sunflower oil 2 tbsp rice flour salt to taste 59.1 ml za'atar 0.5 pieces red chilli 1 tsp white wine vinegar 🔪 peel and cut potatoes into 4-5cm chunks 🍳 ⏱ 10-15 min submerge potatoes in cold water and boil with salt and 1 rosemary sprig until pierceable ⏳ ⏱ 15 min drain potatoes and discard rosemary sprig, then cool slightly 🔥 preheat oven to 220°C fan 🔥 ⏱ 10 min heat sunflower oil in roasting tray 🌀 toss potatoes with rice flour to coat and fluff edges 🍽 carefully add potatoes to hot oil tray and spread in a single layer 🔥 ⏱ 30 min roast 🔥 ⏱ 25-30 min turn potatoes over and roast until deeply golden and crispy bash garlic with a heavy pinch of salt and black pepper until chunk paste work in za'atar, rosemary, and thyme with oil into a paste work in chopped chilli until it has flaked and broken down 🌀 mix in dill and coriander, then mint and then parsley, each time adding remaining oil bit by bit 🌀 mix in white wine vinegar 🔥 chop remaining rosemary leaves finely and stir into roast potatoes 🔥 ⏱ 3 min return potatoes to oven more until fragrant 🌀 stir in flaked salt and za'atar to evenly coat 🍽 transfer potatoes to serving platter 🍽 sprinkle remaining za'atar over the platter 🍽 serve with salsa verde Crispy Roast Potatoes 🎉 3 pieces garlic za'atar to taste black pepper to taste 3 tbsp olive oil rosemary to taste thyme to taste 10 g dill 10 g coriander 10 g mint 20 g parsley 3 pieces 30 ml rice flour salt 30 ml za'atar garlic, za'atar, black pepper olive oil, rosemary, thyme red chilli dill, coriander, mint, parsley white wine vinegar 2 pieces rosemary 15 ml 15 ml salt 15 ml za'atar
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Preparation steps

  1. peel and cut potatoes into 4-5cm chunks
  2. submerge potatoes in cold water and boil with salt and 1 rosemary sprig for 10-15 minutes until pierceable
  3. drain potatoes and discard rosemary sprig, then cool slightly for 15 minutes
  4. preheat oven to 220°C fan
  5. heat sunflower oil in roasting tray for 10 minutes
  6. toss potatoes with rice flour to coat and fluff edges
  7. carefully add potatoes to hot oil tray and spread in a single layer
  8. roast for 30 minutes
  9. turn potatoes over and roast for 25-30 minutes until deeply golden and crispy
  10. bash garlic with a heavy pinch of salt and black pepper until chunk paste
  11. work in za'atar, rosemary, and thyme with oil into a paste
  12. work in chopped chilli until it has flaked and broken down
  13. mix in dill and coriander, then mint and then parsley, each time adding remaining oil bit by bit
  14. mix in white wine vinegar
  15. chop remaining rosemary leaves finely and stir into roast potatoes
  16. return potatoes to oven for 3 minutes more until fragrant
  17. stir in flaked salt and za'atar to evenly coat
  18. transfer potatoes to serving platter
  19. sprinkle remaining za'atar over the platter
  20. serve with salsa verde

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