I came home from uni a couple of weeks ago, and found a plate of gorgeous looking potatoes sitting there waiting for me! I asked who’d made them, and how, but I was answered with a question. Unfortunately, I wasn’t able to guess everything in this recipe card, but that didn’t matter, because I loved these a lot. The zat’ar we had at home was a bit sour already, that’s why I would’ve added in the sugar.
These make a great side dish to any dinner. I hope you enjoy them as much as I did!
4 small potatoes (or equivalent large ones)
seasoning: za’tar, sumac, pepper; salt if desired
optional: sugar, black onion seed, onion powder
Wash the potatoes (leave the skin on)
Cut the potatoes into large chunks or quarters.
Season with a bit of salt.
Bring water to a boil and add the potatoes.
Leave to cook until almost done.
Remove from the pot and leave to drain.
Heat up the deep fryer (this gets naughty).
The oil is ready when a potato sizzles immediately.
Fry all the potato until completely cooked and golden.
Remove from the deep fryer and set aside, but don’t put them on absorbent paper.
In a plate, add a few heaped tablespoons of za’tar. Add in about 1/2 a teaspoon of sumac and mix.
Add a dash of pepper, and optionally, you can add a small dash of sugar, black onion seed, or onion powder.
Mix in all the spices until combined.
Take each potato quarter and roll carefully in the spices.
Arrange in a serving dish.
Best eaten with something fresh like a salad.