Sumac Onions (Turkish Marinated Onion Salad)
Crispy and fluffy zaatar potatoes are a flavorful roasted side dish, featuring starchy potatoes parboiled and then oven-roasted with olive oil and finished with zaatar spice for a herby, tangy kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 kg starchy potatoes (such as russet, yukon gold, or maris piper), peeled and cut into even chunks
- 3 liters water
- 2 teaspoons salt, divided
- 2 to 3 tablespoons olive oil
- ½ teaspoon white pepper, ground
- 2 tablespoons zaatar spice blend
Instructions
- Place peeled and chopped potatoes in a large pot with cold water. Add 1 teaspoon salt and bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for 10 minutes until just tender but not falling apart.
- Drain potatoes and allow to air-dry in a colander for 10–15 minutes.
- Preheat oven to 220°C (425°F) fan-forced.
- Transfer dried potatoes to a bowl. Add olive oil, remaining 1 teaspoon salt, and white pepper. Toss gently to coat.
- Spread potatoes in a single layer on a roasting pan without overcrowding.
- Roast for 25 minutes until beginning to crisp and release from the pan.
- Remove pan from oven, sprinkle zaatar over hot potatoes, and toss gently to coat.
- Return to oven and roast for an additional 10 minutes until golden and crisp.
- Serve immediately for best texture and flavor.
Notes
- Air-drying the potatoes before roasting ensures maximum crispiness.
- Sprinkle zaatar only after initial roasting to prevent burning.
- Add lemon juice or chili flakes after roasting for extra flavor.
- Use parchment paper or a well-oiled pan to prevent sticking.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
