Casey's Za'atar Potato Olive Smash
Crisp baby potatoes, briny olives, lemon, and za'atar make a fast side with crunchy edges and a creamy center.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (118 reviews)
INSPIRED BY
Inspired by skillet potatoes, Levantine spice blends, and the salty brightness of lemony olive salads.
Story
Casey likes a side dish that can make a simple dinner feel planned. The potatoes get crunchy and golden, olives bring their briny spark, and yogurt cools the za'atar at the finish. It is the sort of skillet everyone reaches across the table to share.
By Casey
Ingredients
- 1 1/2 pounds baby Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon za'atar
- 1/2 teaspoon garlic powder
- 1/3 cup pitted green olives, halved
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley
- 1 tablespoon plain yogurt
Instructions
- Place the potatoes in a saucepan, cover with salted water, and simmer for 10 minutes until just tender.
- Drain the potatoes and let them steam dry for 2 minutes, then press each one gently with the bottom of a glass.
- Heat the olive oil in a large skillet over medium-high heat and arrange the smashed potatoes in one layer.
- Cook for 4 minutes per side until the edges are deeply golden and crisp.
- Add the olives, za'atar, and garlic powder, tossing for 1 minute until fragrant.
- Turn off the heat, add the lemon juice and zest, spoon with yogurt, scatter over parsley, and serve.
Chef Tips
- Choose potatoes that are similar in size so they finish boiling together.
- Letting the potatoes steam dry helps them brown instead of splutter.
- Use a wide skillet so each potato has room for crisp edges.
- Add a pinch of Aleppo pepper if you like gentle heat.
Cook's Notes
- **Potatoes:** Stop boiling as soon as a knife slips in with slight resistance.
- **Crisping:** Give the smashed potatoes space and leave them alone while they brown.
- **Finish:** Add lemon off the heat so its fresh flavor stays bright.