It is pretty difficult to find specialty foods when living in a small town in Mississippi. Whereas big cities have literally hundreds of food stores offering a large selection of the newest trends, there are only three main grocery stores here and they stock basic ingredients. I don’t say that to complain, but rather to give you dear readers more insight into my small town life. So you can imagine the shock and awe on my face when I found za’atar seasoning at my local Kroger. I freaked out and put it in my cart, bursting inside with enthusiasm – doesn’t take much for me! I immediately began scheming of ways to incorporate it into a recipe. Needless to say, it didn’t take long to determine that it would make an excellent seasoning for crispy potato wedges.
Since then, za’atar seasoning has been used in our home as a bread dip mixed with EVOO, as a topping for my husband’s lunch of edamame and rice, as a pizza topping, and of course for these crispy potato wedges I’m sharing today. Oh the possibilities!
If you’ve never tried za’atar, the best way I can describe it is: herby and salty with a hint of zest. Za’atar seasoning is a Middle Eastern spice blend consisting mainly of sumac, sesame seeds, and salt. It is, undoubtedly, the new favorite seasoning blend in our home. And it makes a wonderful topping for crispy potato wedges.
I don’t often make crispy potato wedges at home, but lately I have been craving them – just like the ones you get at a steakhouse. So these Za’atar Spiced Crispy Potato Wedges are my rendition: perfectly crispy, herby, zesty, salty potatoes. And the cucumber yogurt sauce, tomatoes and parsley on top basically turns it into a salad.
The secret to crispy potato wedges
The secret to making potato wedges crispy on the outside and pillowy soft on the inside is to place each potato wedge skin side down on the baking sheet. In addition, a high oven temperature and spacing the potato wedges about 1/2 inch apart ensures perfect crispiness.
But don’t take my word for it. Try it yourself and see what you think. And if you make the recipe, don’t forget to snap a picture and tag me on Instagram so I can see!
And if you’re looking for more side dish recipes, check out my Summer Squash Chips with Tzatziki Sauce, Massaged Kale Salad with Caprese Topping and Mediterranean Chickpea and Spinach Salad. Cheers friends!
The How-To Video
- 3 russet baking potatoes
- 2 tablespoons za'atar seasoning blend
- 2 tablespoons extra virgin olive oil
- Grape tomatoes, halved (for garnish)
- Fresh parsley, chopped (for garnish)
- For the cucumber yogurt sauce:
- 1 cup whole fat greek yogurt
- ½ english cucumber, finely grated
- 1 clove garlic, minced
- juice of ½ lemon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chives, chopped
- pinch of salt
- Preheat oven to 400 degrees Fahrenheit (F).
- Wash and scrub potatoes, leaving the skins on.
- Cut each potato into 8 wedges, then place wedges in a large bowl.
- Add za'atar seasoning and olive oil to potato wedges and toss to combine using your hands or a spoon.
- To ensure potato wedges become crispy in the oven, place each potato wedge skin side down on a baking sheet. Leave about ½ inch of space between each wedge.
- Bake in oven at 400 F for approximately 30 minutes or until wedges are browned and crispy.
- Meanwhile, prepare the cucumber yogurt sauce by washing and scrubbing the cucumber halve.
- Finely grate the cucumber into a small bowl. Next, drain the excess liquid by squeezing the grated cucumber with your hands over the sink or trash.
- To a medium bowl, add yogurt, drained cucumber, garlic, lemon juice, olive oil, chives, and salt. Stir with a spoon until well combined.
- Once the potato wedges are done, arrange them onto a serving dish. Top with the cucumber yogurt sauce, grape tomato halves and fresh parsley. Add the remaining cucumber yogurt sauce to a small bowl as a dip. Serve and enjoy!