Zaatar Herb Potato Latkes Recipes

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ZA'ATAR SMASHED POTATOES



Za'atar Smashed Potatoes image

Often called the king of herbs, za'atar is treasured for its savory-thyme-oregano flavor. The spice blend adds complexity to these crispy roasted potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 12

2 cups fresh cilantro leaves
2 cups fresh mint leaves
1/4 cup pine nuts
3 tablespoons fresh lime juice, plus zest of 1 lime
1/2 cup extra-virgin olive oil
Kosher salt
1 1/2 pounds baby red potatoes
Kosher salt
2 tablespoons ghee
2 tablespoons extra-virgin olive oil
2 tablespoons za'atar
5 sprigs rosemary

Steps:

  • Make the herb sauce, if desired: In a food processor, combine cilantro, mint, pine nuts, and lime juice and zest. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Season with salt.
  • Make the potatoes: Preheat oven to 450 degrees. Bring potatoes to a boil in a large pot of salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a large rimmed baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with ghee and oil and season with salt and za'atar. Top with rosemary. Roast until golden brown and crisp, about 35 minutes. Serve with herb sauce, if desired.

ZA'ATAR ROASTED POTATOES



Za'atar Roasted Potatoes image

Za'atar is a Middle Eastern spice mixture, generally consisting of ground dried thyme, toasted sesame seeds, sumac and salt. It tastes great on roasted potatoes!

Provided by Kim's Cooking Now

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 ½ pounds Yukon Gold potatoes, cut into 1/2-inch cubes
2 tablespoons extra virgin olive oil
2 tablespoons za'atar
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Line a baking sheet with parchment paper.
  • Combine potatoes and olive oil in a large bowl and mix well. Sprinkle potatoes with za'atar, salt, and pepper; toss to coat. Transfer potatoes to the prepared baking sheet.
  • Set baking sheet on the lowest rack of a cold oven and heat the oven to 425 degrees F (220 degrees C). Roast until potatoes are golden brown and tender, 30 to 35 minutes, stirring halfway through.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 32.2 g, Fat 7.1 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 592.9 mg

HERBED POTATO LATKES



Herbed Potato Latkes image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 7

1-1/2 pounds russet potatoes peeled
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal
1 tablespoon thyme
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying

Steps:

  • In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
  • To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
  • Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven.

ZA'ATAR & HERB POTATO LATKES



Za'atar & herb potato latkes image

Latkes are a Jewish classic - essentially, potato cakes made with onion. Take them up a notch by adding a handful of herbs and za'atar (a peppy blend of herbs popular in the Middle East)

Provided by Victoria Prever

Categories     Dinner, Lunch, Side dish

Time 1h

Yield Makes approx. 24 latkes

Number Of Ingredients 11

900g potatoes (about 5 large starchy potatoes, I use Maris PIpers), washed but left unpeeled
1 medium onion (approx. 225g)
1 large egg, lightly beaten
15g matzo meal or flour
2 tbsp za'atar
20g flat-leaf parsley, roughly chopped
20g coriander, roughly chopped
500ml vegetable oil, for frying
1 tbsp tahini
3 tbsp Greek yogurt
1-2 tsp lemon juice

Steps:

  • Using a food processor with a grating insert or a box grater, grate the washed, unpeeled potatoes and transfer to a large bowl of very cold water. Grate the onion into a bowl.
  • Scoop the grated potatoes out of the water using your hands, shaking off the excess water, and put the potato and onion on a clean, dry tea towel or muslin cloth. Thoroughly wring out the excess liquid over the bowl of water, reserving the liquid. You want the mixture to be as dry as possible.
  • Transfer the potato and onion mixture to a large, dry bowl and add the egg, matzo meal, 1 tsp salt, ½ tsp ground black pepper, the za'atar and most of the herbs. Carefully pour out the potato water from the bowl, keeping the white potato starch that will have sunk to the bottom. Add the starch to the grated potato mixture and stir thoroughly to combine.
  • Pour about 1½cm depth of oil into a large frying pan, and set it over a medium heat. Allow it to get hot - a cube of bread should turn golden in a minute. Scoop heaped tablespoons of potato mixture from the bowl and press down firmly to release any more water. Flatten and carefully add to the pan, about 2cm apart. Do not overcrowd the pan or the temperature of the oil will drop.
  • Flatten the latkes again with a fish slice and leave to cook until crisp and dark golden underneath - about 4-5 mins, then turn them over. Cook for a further 4-5 mins until both sides are golden brown, and the potato and onion are cooked through.
  • Transfer the latkes to plates or baking sheets lined with kitchen paper and sprinkle with a little salt. If you are making a large batch, keep them warm in a low oven. Repeat until all the mixture is used up. You may need to top up the oil during the cooking process.
  • To make the lemon tahini sauce, mix the tahini, yogurt and lemon juice in a small bowl. As you stir, it will thicken up and become gluey. Gradually add cold water, a teaspoon at a time, stirring after each addition, until you have a pouring consistency. Season to taste and serve the latkes drizzled with the sauce.

Nutrition Facts : Calories 99 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium

LEMON ZA'ATAR POTATOES RECIPE BY TASTY



Lemon Za'atar Potatoes Recipe by Tasty image

Here's what you need: medium russet potatoes, olive oil, medium lemons, za'atar, salt, pepper

Provided by Hanan Awad

Yield 5 servings

Number Of Ingredients 6

3 medium russet potatoes
¼ cup olive oil
2 medium lemons
2 tablespoons za'atar
salt, to taste
pepper, to taste

Steps:

  • Peel and cube potatoes. Coat with olive oil. Add salt and pepper.
  • You can air-fry the potatoes at 390°F for 15 minutes or bake them in the
  • oven at 425°F for about 30 minutes. A crispy potato is essential.
  • Once the potatoes are about 90 percent cooked, add za'atar. Finish cooking in
  • the oven or air fryer until golden and crispy.
  • Immediately after taking the potatoes out of the oven, add salt (if needed) and lemon and serve hot.
  • Enjoy!

Nutrition Facts : Calories 255 calories, Carbohydrate 37 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, Sugar 2 grams

SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI



Spicy Cauliflower Latkes with Za'atar Aioli image

Provided by Jayne Cohen

Categories     Appetizer     Bake     Hanukkah     Vegetarian     Dinner     Cauliflower     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 45

Number Of Ingredients 12

7 1/2 cups 1-to 1 1/2-inch cauliflower florets (from 2 medium heads)
2 garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground Aleppo pepper or cayenne pepper
1/4 teaspoon freshly ground black pepper
2 to 3 large eggs
Olive oil (not extra-virgin) for frying
Za'atar Aioli

Steps:

  • Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.
  • Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 11/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.

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