Crispy Za'atar Potato Coins with Feta
Golden potato coins with za'atar, whipped feta, and lemon make a crunchy snack for passing around.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (188 reviews)
INSPIRED BY
Inspired by the contrast of crisp roasted potatoes, tangy feta, and earthy Middle Eastern spice.
Story
Theo likes a snack that can double as dinner if the night gets interesting. These potato coins bring the crunch, while whipped feta gives them a cool, salty landing pad. Za'atar does the heavy lifting, so the prep stays easy and the platter looks generous. Put them near the edge of the table and watch what happens.
By Theo
Ingredients
- 1 lb baby Yukon Gold potatoes
- 2 tbsp olive oil
- 1 1/2 tsp za'atar
- 1/2 tsp kosher salt
- 1/3 cup crumbled feta
- 2 tbsp plain Greek yogurt
- 1 tsp lemon juice
- 1 small garlic clove, grated
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- Lemon wedges
Instructions
- Heat the oven to 450 F and line a rimmed baking sheet with parchment.
- Slice the potatoes into 1/4-inch coins and toss them with olive oil, za'atar, and salt.
- Arrange the coins in one layer and roast for 8 minutes, then flip each one.
- Roast for 7 to 9 minutes more, until the edges are deeply golden and the centers are tender.
- Mash the feta, yogurt, lemon juice, and garlic into a thick, slightly chunky dip.
- Spoon the feta onto a platter, pile the hot potato coins over it, and finish with parsley, mint, and lemon.
Chef Tips
- Slice the potatoes evenly so the coins finish at the same time.
- Do not crowd the baking sheet or the potatoes will steam.
- Swap feta for labneh if you want a thicker dip.
- Add a drizzle of chili oil for a louder, spicier finish.
Cook's Notes
- Dry the sliced potatoes well before seasoning for better browning.
- If your za'atar is salty, reduce the added salt.
- The feta dip can be made up to 2 days ahead.
- Serve the coins hot because the crisp edges soften as they cool.