Za’atar Smashed Potatoes

1 1/2 pounds baby red or fingerling potatoes
Kosher salt
2 tablespoons ghee (Can substitute with unsalted butter)
2 tablespoons olive oil
2 tablespoons Za’atar
5 sprigs rosemary (optional)

  • Preheat over to 450 degrees.
  • Bring potatoes to a boil in a large pot of salted water; reduce heat and simmer until just tender, about 15 minutes.
  • Drain and transfer potatoes to a large rimmed baking sheet.
  • Melt ghee and combine with oil.
  • Let cool 5 minutes then lightly crush each potato with the heel of your hand.
  • Drizzle generously with the ghee and oil and season with salt and Za’atar.
  • Top with rosemary sprigs
  • Roast until golden brown, about 35 minutes.