Lemon Za’atar Potatoes

The stuff:

  • pounds large (about 4-inch) Yukon Gold potatoes
  • 1/2 cup olive oil
  • 1 tablespoon kosher salt, or to taste
  • 1/2 cup freshly squeezed lemon juice (from about 3 lemons)
  • 1/2 cup cold water
  • 1 tablespoon Never Not Eating Za’atar seasoning, plus more for garnish
  • 1/2 cup crumbled feta, for serving (optional)
  • 1/3 cup chopped fresh dill, for serving (optional)

The method:

  1. Preheat the oven to 450°F.
  2. Slice each potato in half, then slice each half in half. Slice again in the opposite direction for 8 (roughly 2-inch) pieces per potato.
  3. On a rimmed half-sheet pan, toss the potatoes in the olive oil and kosher salt. Arrange the potatoes in a single layer, cut-side down. In a measuring cup or small bowl, mix the lemon juice and water. Pour over the potatoes in the sheet pan.
  4. Roast the potatoes until lightly browned and most (but not all) of the liquid has evaporated, about 30 minutes. 
  5. Remove the pan from the oven and sprinkle with za’atar, tossing the potatoes with a rubber spatula to incorporate. Roast until the potatoes are a deep golden brown and all the liquid has evaporated, another 20 to 30 minutes. Check every 10 minutes and flip the potatoes until they are fork-tender and both sides are golden brown.
  6. Check for seasoning, sprinkling with more salt if needed. Garnish with more za’atar, feta, and dill (if using). Serve immediately.

Leftovers will keep in an airtight container in the fridge for up to 3 days.

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