Crispy Za’atar Smashed Potatoes

Ingredients

• 1½ lb baby potatoes
• 2 tbsp olive oil
• 1½ tbsp za’atar
• ½ tsp Maldon sea salt
• ¾ cup Greek yogurt
• 1 grated garlic clove
• 1 tbsp lemon juice
• parsley

Instructions

1. Boil baby potatoes in salted water until tender, 15–18 minutes.
2. Heat oven to 425°F. Smash drained potatoes on an oiled baking sheet.
3. Coat with olive oil and za’atar, then roast 20–25 minutes until golden.
4. Mix yogurt, garlic and lemon; serve as a dip with parsley and flaky salt.