I am unapologetically addicted to za’atar, a flavorful middle Eastern spice blend which pairs beautifully with harissa, a middle Eastern paste made of spices, roasted peppers, and chilies. Harissa comes in tubes or cans. Once opened, cans should be stored in the freezer, and tubes in the fridge. 2 teaspoons of harissa lends a mild heat and 3 teaspoons a medium heat. I encourage you to play around with the amount, depending on how spicy you like your food. Fair warning, these potatoes are addictive.
- 1700g russet potatoes, cut into sixths (around 9 potatoes)
- 3 onions, quartered
- ½ cup olive oil
- 1½ tsp salt
- 2 tbsp za’atar*
- 2-3 tsp harissa*
*Alternatively, replace the za’atar for 1 tbsp of dried thyme or oregano and the harissa with 1 tbsp of Dijon mustard.
Preheat your oven to 400F.
Combine the potatoes and onions in a 11×13″ baking pan. In a separate bowl, stir together the olive oil, salt, za’atar, and harissa. Pour over the onions and potatoes and mix everything well together.
Bake at 400F for 30 minutes, then stir. Raise the oven temperature to 450F and continue to bake for another 45-60 minutes, stirring every 20 minutes.