This is a common way to prepare potatoes in Middle Eastern kitchens: by cubing them, mixing them with the lovely za'atar spice blend and gently frying them in olive oil to a soft consistency. It can be used as a main or as a side. Great for snacking too. It's one of my fave comfort foods, and since I always have a bag of za'atar around, it's easy to make this when I run out of other things to eat :). Enjoy.
Last year: Puff pastry fast pea and dill quiche.
Two years ago: Carrot and feta rosti (fritters) with raita (Indian-style).
Three years ago: Karaage (Tatsutaage) (Japanese fried chicken), Horiatiki salata (Greek salad with tomatoes, feta, red onion and kalamata olives) and Beefsteak with spicy butter and wedges.
Ingredients (serves 1-2):
- 3 medium potatoes (about 500 g)
- 2 tablespoons olive oil
- 3-4 tablespoons za'atar
- extra salt to taste (optional)
Peel and cube the potatoes. Fry them in olive oil on low heat:
Turn and stir from time to time. When they seem cooked all-through (in about 10-15 minutes), add the za'atar:
Mix well and fry for 2-3 extra minutes. Transfer to a serving plate and dig in!