For the love of potatoes. Probably the most versatile vegetable. Fried, mashed, boiled, roasted - it’s never ending morphing into something we can’t stop eating is amazing. Well here is another recipe for you to crave, eat lots of and make ALL the damn time.

While I love a roast potato, smashing some baby ones and crisping them up in the oven is just heavenly. So good I finished this whole plate alone…. The za’atar is a beautiful touch to these, herby, zesty and delicious.

Ingredients:

• 400g Baby Potatoes

• 2 TBSP Za’atar

• Olive Oil or Ghee

• Salt

• Pomegranates & Watercress (optional decoration)

Method:

1. Heat your oven onto 200°c.

2. Boil your potatoes in salted water till they are soft enough to put a fork through, but not too soft that they break.

3. Once ready, drain them and place in a roasting tray.

4. Using a masher or glass, squash the potatoes so they split and become flat.

5. Sprinkle in 1 TBSP of Za’atar and toss to coat them all.

6. Then pour over some oil or (melted) ghee and toss again to make sure they are all coated.

7. Place in the oven and roast for around 30 minutes. Check on them after 20 minutes. You may need longer than 30mins depending on your oven, but we are looking for these to be golden and crunchy.

8. Once ready, move the potatoes onto a plate and sprinkle over the other spoon of Za’atar, toss, then finish up with any other dressings.