These crispy yet soft and pillowy Middle Eastern Smashed Potatoes make an earthy, tangy, and spicy snack. Using za’atar, sumac, and dukkah for a bold flavour combo to share over a meal.

Three Flavourings

Za’atar
An earthy spice mix with herby flavours like thyme and marjoram, dried and combined with toasted sesame seeds.

Sumac
A tangy zesty spice that’s bold in flavour.

Dukkah
A mix of ground lentils, wheat, and spices (like cumin, coriander, sumac, and others). Typically with a spicy kick of chili pepper.

Each mixed with extra virgin olive oil to create a smooth runny paste. Which will then be used to drizzle on top of the smashed potatoes before baking.

Note: All spices can be found at local Middle Eastern stores (Arab/Lebanese). You can also make your own za’atar, or make dukkah at home.

How To Make Smashed Potatoes

Wash the potatoes and cut in half (or use baby potatoes instead). Bring a large pot of water to boil. Cook the potatoes for 30 minutes over medium heat until soft enough for a fork to go through. Drain the water in a colander and allow to sit for 5 minutes to remove excess moisture.

On a sheet pan, smash each potato piece with a potato masher (or the flat side of a knife blade). The thicker the fluffier, and the thinner the crispier. Drizzle the melted butter over each potato piece. Add the different flavourings on top. Bake for 60 minutes until golden and crispy (don’t flip).

Tips About The Recipe

Baby Potatoes vs. Larger Potatoes. Both work. This recipe uses medium-size white potatoes (known as russet potatoes). Cut in half for smaller pieces. The larger the pieces, the longer it takes to cook. Check the notes section of the recipe card.

Get rid of extra moisture. After boiling the potatoes and draining the water, allow them to sit in the colander to remove excess moisture.

Strong flavours. The spices (za’atar, sumac, and dukkah) are strong in flavour. Add more or less to the potato pieces, depending on your taste buds.

Crispier or fluffier? The thinner you smash the potatoes, the crispier. Thicker pieces will yield in more pillowy insides, yet with a crispy layer on the outside.

Middle Eastern Smashed Potatoes Recipe

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Middle Eastern Smashed Potatoes

Recipe by Waseem HijaziCourse: Sides, SnacksCuisine: Middle EasternDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

45

minutes

These crispy yet soft and pillowy Middle Eastern Smashed Potatoes make an earthy, tangy, and spicy snack. Using za’atar, sumac, and dukkah for a bold flavour combo to share over a meal.

Ingredients

• 8 medium white/russet potatoes – See Notes

• 2 tbsp dairy-free butter, melted

• 1 tbsp za’atar + 3 tbsp extra virgin olive oil

• 2 tsp sumac + 1 tbsp extra virgin olive oil

• 2 tsp dukkah + 1 tbsp extra virgin olive oil

• Salt for boiling water

Directions

• Preparing the potatoes. Bring a large pot of water to boil. Wash and cut in half. Cook in for 30 minutes over medium heat until soft enough for a fork to go through. Drain the water in a colander and allow to sit for 5 minutes to remove excess moisture.
• Make the flavourings. In separate small bowls, add each of the za’atar, sumac, and dukkah with the olive oil (3 tbsp, 1 tbsp, 1 tbsp). Stir with a spoon until you get a smooth runny paste.
• Baking the potatoes. Preheat the oven to 400 F (or 205 C). On a sheet pan, smash each potato piece with a potato masher (or the flat side of a knife blade). The thicker the fluffier, and the thinner the crispier. Drizzle the melted butter over each potato piece. Add the different flavourings on top. Bake for 60 minutes until golden and crispy (don’t flip).

Notes

• Potatoes – Use baby potatoes instead for bite-size pieces. Reduce cooking time by 5 to 10 minutes for each (boiling and baking).
• Oil – Depending on the size of your potato pieces, you may need to add more butter/oil to cover the potatoes. This makes them crispy instead of burnt.
• Strong flavours – The spices (za’atar, sumac, and dukkah) are strong in flavour. Add more or less to the potato pieces, depending on your taste buds.

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