Za’atar Hasselback Potatoes

Name: Za'atar Hasselback Potatoes
Prep time: 15 min
Cook time: 50 min
Yield: Serves 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

Small potatoes, big flavour. These za'atar Hasselback potatoes are crispy, garlicky and impossible to resist.

PREP TIME

15 minutes

COOK TIME

50 minutes

SERVES

Serves 4-6

About this recipe

I didn’t grow up making Hasselback potatoes — this technique came into my life through living in Australia, where this style of roasted potato has become a real favourite on dinner tables. And I have to say, once I understood what the Hasselback cut does — how it fans the potato open and creates those beautiful crispy edges — I knew straight away that I had to bring my Middle Eastern flavours into it. These za’atar Hasselback potatoes are the result, and they have quickly become one of my most loved side dishes.

The beauty of this recipe is in its simplicity. Small potatoes are scored with thin cuts that fan open as they roast, and once they are golden and crispy, they get smothered in a fragrant paste made with za’atar, garlic, sumac, chilli, and lemon. That combination of flavours — herby, tangy, a little warm from the chilli — is so deeply familiar to me. It is the Middle East on a roasting tray. What’s more, this dish is just as at home alongside a weekend roast as it is on a shared table for a gathering. If you love a bold potato side dish, my Pan-Fried Potatoes with Sweet Onion are another favourite — a true Lebanese kitchen staple that is on my table more times than I can count. And for something with a little more spice, my One-Pan Spiced Potatoes cooked in a rich tomato sauce are always a hit with the family.

That said, these za’atar Hasselback potatoes hold a special place for me because they feel like mine. A technique I discovered online, filled with the flavours I grew up with in Lebanon. Best of all, they are easy to make, beautiful to look at, and the kind of dish that always gets people asking for the recipe.

Ingredients

12 small potatoes
Salt, to season
Olive oil, for drizzling
1⁄4 cup olive oil
2 tablespoons za'atar
1 teaspoon sumac
6 garlic cloves crushed
1⁄4 teaspoon chilli flakes
1 lemon, zested and juiced

Notes from Rouba

If you’d like to make your own za’atar blend, you can find my recipe here.
Look for small, evenly sized potatoes so they all cook at the same time.
Don’t be shy with the olive oil when drizzling the potatoes before roasting — a generous drizzle is what gives you those crispy, golden edges.
You will need two wooden skewers to use as stop-guards when making the Hasselback cuts — use the same two skewers for all the potatoes.
If slicing the potatoes ahead of time, place them in a bowl of cold water straight away to stop them discolouring. If using the same day, they are fine sitting in the water until you are ready to roast. If prepping the day before, pop the bowl in the fridge and change the water once or twice before using.

Method

Step 1. Prepare and Roast the Potatoes

Preheat your oven to 180°C (fan-forced) (200°C conventional) (350°F).

Using a sharp knife, shave a thin slice off the base of each potato so it sits flat. Place a wooden skewer along each long side of the potato as a stop-guard, then make thin cuts about 3 to 4 ml apart across the top — the skewers will stop the blade going all the way through, keeping the base intact. Line a baking tray with baking paper and place the potatoes on it. Season generously with salt and drizzle generously with olive oil.

Roast uncovered for 50 to 60 minutes or until golden and the cuts have fanned open.

Step 2. Make the Za'atar Garlic Paste

While the potatoes are roasting, crush the garlic cloves into a bowl. Add the quarter cup of olive oil, za'atar, sumac, chilli flakes, and the zest and juice of the lemon. Mix everything together into a thick, fragrant paste.

Step 3. Finish with the Za'atar Paste

Remove the potatoes from the oven and spoon the za'atar garlic paste generously over each one, allowing it to run down into the fanned cuts. Return to the oven for a further 5 minutes, then serve.

A FEW THINGS YOU'LL WANT TO KNOW

What are Hasselback potatoes?
Hasselback potatoes are scored with thin cuts across the top that fan open as they roast, giving you beautifully crispy edges and a soft, layered centre that soaks up whatever you put over them. They look impressive but are really straightforward to do at home once you get the hang of it.

Do I need to peel the potatoes?
This one is really up to you. I peel mine — I just prefer the look and texture — but you can absolutely leave the skin on if you like. Either way, they will roast up beautifully.

Can I use a different type of potato?
Yes, just look for small potatoes that are even in size so they all cook at the same rate. Your everyday small potatoes from the supermarket work perfectly here.

Where do I find za'atar?
Most major supermarkets stock za'atar in the spice aisle now, and you will always find it at a Middle Eastern grocery store or deli. It is worth keeping a jar in your pantry — you will find yourself reaching for it constantly.

Can I make this ahead of time?
You can do the first roast ahead of time, then add the za'atar paste and return to the oven for the final 5 minutes just before serving. If you are slicing the potatoes in advance, keep them submerged in cold water in the fridge and change the water once or twice before you are ready to cook.