Thyme Roasted Zataar Potatoes


  • 1 pound Baby Dutch Yellow Potatoes
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 tablespoon minced fresh thyme leaves
  • 1 tablespoon of Za’atar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons of good olive oil, plus more for drizzling


  1. Preheat the oven to 400 degrees F.
  2. Scrub and rinse the potatoes, cut each potato in half. Par-boil for approximately 7-10 minutes or until tender, drain. Make Ahead: at this point the potatoes can be placed on a cookie sheet, wrapped in plastic and refrigerated a few hours prior to use. Just make sure to sit at room temperature 30-45 minutes before using.
  3. When ready to bake, drizzle potatoes lightly with olive oil and bake for 45-60 minutes, until crispy.
  4. Meanwhile whisk the olive oil, lemon juice, mustard, garlic, thyme, salt, and pepper and Za’atar in a large bowl to make a vinaigrette. Tip: We like using a lidded glass jar for this and shaking vigorously to blend.
  5. Remove the potatoes from the oven and toss immediately with the vinaigrette, serve hot.