Two things we love: olive oil-roasted potatoes, and Middle Eastern spices. Combine the two and you get the dish featured here: roasted potatoes amped up with za’atar, a Middle Eastern spice mix, and Aleppo pepper. (Click here to see the recipe.) The spices bring “a little taste of the exotic to weekday potatoes,” Amanda Hesser and Merrill Stubbs note in their new book, The Food52 Cookbook, Volume 2 (William Morrow Cookbooks, 2012), due out in December.
“We’re especially thrilled to have a blueprint for mixing our own za’atar to perk up just about anything, from roast chicken to scrambled eggs to a nice grilled steak,” the duo add. The za’atar combines sesame seeds, ground sumac, dried thyme and sea salt.
Hesser and Stubbs are the creative forces behind the James Beard Award-winning website Food52.com, which showcases recipes from talented home cooks around the globe. It led to Hesser and Stubbs’ best-selling book, The Food52 Cookbook (William Morrow Cookbooks, 2011). The book was created in 52 weeks and is the first crowd-sourced cookbook featuring recipes from home cooks.
The cubed potatoes are tossed with extra virgin olive oil – you could use our Everyday Fresh oil – lemon juice, the homemade za’atar, and Aleppo pepper. (If you don’t have the pepper, you could substitute Ancho peppers or four parts sweet paprika plus one part cayenne pepper.)
The potatoes are roasted in a 400 degree Fahrenheit oven until golden brown, about 40 minutes. We’d give our potatoes a finishing drizzle of our robust Miller’s Blend oil to add yet another layer of flavor.
Your friends at California Olive Ranch