A Medley of Roasted Potatoes with Homemade Za'atar & Aleppo Pepper
Try this A Medley of Roasted Potatoes with Homemade Za'atar & Aleppo Pepper recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- juice of one lemon
- 2 tablespoons dried thyme
- 1 tablespoon sea salt
- 3-4 tablespoons extra virgin olive oil
- 3 tablespoons sesame seeds toasted
- 2-3 lbs of potatoes cut up, i used red and purple organic fingerling potatoes and golden round buttercream variety
- 3-4 tablespoons za'atar
- 2 tablespoons aleppo pepper (or to taste)
- 2 tablespoons sumac
- Carbohydrate 2.94636666699098 g
- Cholesterol 0 mg
- Fat 4.48887500003769 g
- Fiber 1.18583335115404 g
- Protein 1.64824166671287 g
- Saturated Fat 0.632955000013847 g
- Serving Size 1 1 Serving (19g)
- Sodium 873.260835102874 mg
- Sugar 1.76053331583694 g
- Trans Fat 0.20389000001542 g
- Calories 54 calories
Please Note: You can grind the Za’atar in a coffee grinder for a finer texture. I left it course for this recipe. pre-heat the oven, 400 degrees cut up the potatoes into bite size pieces In a bowl, mix the potatoes with Za’atar, Aleppo Pepper, lemon juice, & extra virgin olive oil. Roast the potatoes in a baking dish for 40 – 50 minutes or until the potatoes are tender & golden brown.
