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Friday, May 9, 2014

Potatoes with za'atar (Middle Eastern) (vegan)

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! 

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