Za'atar Smashed Potatoes with Tahini

Name: Za'atar Smashed Potatoes with Tahini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) Yukon Gold potatoes, cut into 1½-inch chunks, unpeeled; to taste kosher salt; ¼ cup (70 g) tahini (sesame paste), well stirred; 3 cloves (9 g) garlic cloves, minced, minced; 2 tbsp (30 ml) fresh lemon juice; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tbsp (12 g) za'atar blend; to taste freshly ground black pepper; ¼ cup (60 ml) reserved potato cooking water (optional)

From the MyKitchenBank Kitchen

Creamy smashed potatoes enriched with tahini and infused with the herbaceous, tangy complexity of za'atar. Roasted garlic adds depth while lemon juice and olive oil complete this elegant Middle Eastern-inspired side dish. Perfect alongside grilled meats, roasted vegetables, or as part of a mezze spread.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 servings (about 3 cups)

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Steps

Before you start

Salt your boiling water generously (it should taste like the sea)
Have all ingredients measured and ready before the potatoes finish cooking
Ensure the tahini is well-stirred before measuring, as the oil separates during storage

1
Boil potatoes until tender
- Place cut potatoes in a large pot and cover with cold salted water by 2 inches.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook for 12–15 minutes until a fork easily pierces the largest chunks with no resistance.
- Drain in a colander, reserving about ¾ cup (180 ml) of the cooking water.
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Ready when: A fork pierces the potato easily; no hard center remains
Tip: Don't skip salting the water—it seasons the potatoes from within and prevents waterlogged texture.
2
Warm tahini mixture
- While potatoes cook, whisk together the tahini, minced garlic, lemon juice, and olive oil in a small bowl until smooth and pourable.
- This brings the ingredients together and ensures even distribution when folded into the hot potatoes.
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Ready when: Mixture is smooth, pale, and pourable with no lumps
Tip: Tahini can seize if too cold; whisking it together at room temperature prevents clumping when added to hot potatoes.
3
Mash and combine
- Return the drained potatoes to the pot off the heat.
- Pour the tahini mixture over the hot potatoes and begin mashing with a potato masher, breaking potatoes into chunks about ½ inch in size.
- Fold in most of the za'atar (reserving about ½ teaspoon for garnish), stirring gently until just combined.
- The potatoes should remain rustic and chunky, not smooth.
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Ready when: Potatoes are broken into ½-inch chunks; tahini is evenly distributed throughout with visible speckles of za'atar
Tip: Don't overmix—excess stirring will make the potatoes gluey and dense. Stop as soon as the tahini is incorporated.
4
Adjust consistency and season
- If the potatoes seem too thick, add reserved potato water a tablespoon at a time, folding gently until you reach a creamy but still chunky consistency.
- Season with kosher salt and freshly ground black pepper to taste.
- Remember that the za'atar and tahini already add saltiness, so taste before adding more.
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Ready when: Potatoes reach your desired consistency; flavors are balanced and well-seasoned
Tip: Add water gradually—it's easier to loosen than to thicken. The starch in potatoes continues to absorb liquid as they cool.
5
Finish and serve
- Transfer to a serving bowl.
- Drizzle lightly with a touch more olive oil and sprinkle with the reserved za'atar and a crack of fresh black pepper.
- Serve warm or at room temperature.
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Ready when: Potatoes are plated and garnished
Tip: Freshly garnished za'atar is more vibrant than mixed throughout—reserve it to finish for visual and flavor impact.

Good to know

Tips

Yukon Gold potatoes have a naturally buttery, waxy texture that holds together better than russets when mashed with the tahini—they won't become gluey or gummy.
Tahini can taste slightly bitter if overheated; adding it to the hot potatoes (not bringing it to a boil) is the ideal balance of warmth and flavor.
Za'atar blends vary in salt and tanginess. Taste-test your blend before measuring the full amount, and adjust the final seasoning accordingly.
These potatoes are best served warm or at room temperature—they firm up as they cool but remain creamy and pleasant to eat.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of water or reserved potato water, stirring occasionally, until warmed through (about 5 minutes). Do not reheat in the microwave as it can separate the tahini. These potatoes do not freeze well due to the tahini.

Substitutions

tahini (sesame paste) → Greek yogurt or sour cream. Use 3 tbsp (45 ml) of Greek yogurt or sour cream in place of tahini for a tangier, lighter version. This will slightly reduce the nutty flavor but maintains creaminess. Omit the lemon juice if using yogurt.
za'atar blend → Sumac and fresh thyme. Replace za'atar with 2 tsp (5 g) sumac mixed with 1 tbsp (3 g) fresh thyme leaves. The flavor will be slightly less herbal but still bright. Adjust to taste.
Yukon Gold potatoes → Cauliflower or a mix of cauliflower and potatoes. Use 1 lb (450 g) cauliflower florets and 1 lb (450 g) potatoes. Cook together until the cauliflower is very tender (about 15 minutes). This reduces the carbohydrate content while maintaining creaminess with the tahini.
fresh lemon juice → White wine vinegar or pomegranate molasses. Use 1½ tbsp (22 ml) white wine vinegar or 1½ tbsp (22 ml) pomegranate molasses for a different but complementary tang. Pomegranate molasses adds deeper complexity.