Recipes

Shelley’s Za’atar Potatoes

Shelley Menaged

Manager of Special Programs and Student Programs Volunteer

Shelley has fond childhood memories of eating toasted za’atar bread with her grandmother for breakfast. After developing a gluten allergy 15 years ago, she created this recipe to satisfy her za’atar craving.

Ingredients

1 pound Bintje or Yukon Gold potatoes (small to medium sized), quartered
1/4 cup extra virgin olive oil
3 scallions, thinly sliced
1 tablespoon plus 1 1/2 teaspoons za’atar*
1 tablespoon plus 1 1/2 teaspoons Dijon mustard
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 1/2 teaspoons lemon zest
Sea salt and freshly ground black pepper to taste

Method

Place potatoes in a large pot and cover with salted water. Bring to a boil over medium heat and cook until tender, 15 to 20 minutes.

Meanwhile, whisk the olive oil, scallions, za’atar, mustard, lemon juice, and lemon zest together in a large bowl. Season with salt and pepper to taste.

Drain the potatoes and gently toss into the bowl with the dressing. Adjust seasoning if necessary and serve.