Soft on the inside but with that satisfying crunch, these crispy za'atar potatoes make the perfect side dish for meats, soups, and salads. They're even delicious on their own as a snack, and they make the perfect potluck food!
If you love easy potato recipes, try my rosemary garlic fries or air fryer frozen roast potatoes.
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✔️ Why This Recipe is Great
Simple Enough for Beginners. These are the same baked potatoes that I've been making for months, and now my bf has even taken over the job, so I know it’s easy & detailed enough for beginners and home chefs alike!
Antihistamine Spices: Between the thyme, the oregano, and the garlic, these potatoes are covered with strongly antihistamine foods, meaning that they contain plant chemicals which inherently help your body calm histamine production.
Low Histamine Comfort Food: with all the restrictions, finding low histamine comfort foods can be hard, but these potatoes fulfill the requirements of warm, crisp, savory, and satisfying.
🥔 Ingredients
Baby Potatoes: you can theoretically use any type of potato for this recipe, but I highly recommend a creamier type, like the baby potatoes I used here.
Lard: this high-heat oil is an animal fat well-known for its fantastic frying ability, which stores beautifully in the freezer for longer periods of time. For a vegan version, use refined coconut oil.
Za’atar Seasoning: this Middle Eastern spice blend forms the core of the flavoring for these potatoes. It consists of thyme, sesame seeds, coriander, sumac, and cumin, which offer a balanced flavor profile without affecting histamine production.
Raw Garlic: using raw garlic adds an umami element to the potatoes that really rounds out the overall flavor and complements meats and root vegetables as a side dish.
See recipe card for exact ingredients and quantities.
🧂 How to Make Roasted Za'atar Potatoes (Step-by-Step)
Step 1. Preheat oven to 425°F (220°C). Wash and clean all your baby potatoes, then dry them thoroughly (image 1).
Step 2) Cut them in half then into small pieces, about 1cm thick, adding them to a large bowl of water as they're cut (this helps reduce surface-level starch and increase crispiness) (image 2). Then dry all the potatoes with a dish towel or paper towels, making sure to get off all excess water (image 3).
Pro-Tip: The smaller they are, the faster they'll cook and the crispier they'll be, so if you like really crispy potatoes then cut the pieces quite small.
Step 3) Make sure your lard is warm so that it doesn't solidify on the potatoes, then toss them with the fat, and slowly add in the za'atar, minced garlic, and salt (image 4).
Step 4) Spread the za'atar potatoes in one layer on your baking sheet, then cook for 15 minutes (images 5 & 6).
Step 5) Take your potatoes out of the oven and flip & move around all of them, then bake for another 10-15 minutes, until as crispy as desired (image 7). Serve with a simple garlic sauce, like a roasted or traditional toum.
🍋 Variations
- Use Different Low Histamine Herbs: Substitute za'atar with fresh or dried herbs like thyme, oregano, or rosemary for a different flavor profile.
- Add Fresh Lemon Zest: Sprinkle fresh lemon zest over the potatoes after roasting to brighten the dish without increasing histamine.
- Include Fresh Parsley: Garnish with chopped fresh parsley for added color and a mild, fresh taste.
- Add a Touch of Cumin: Lightly sprinkle ground cumin for a warm, earthy flavor that’s generally well tolerated on a low histamine diet.
- Roast with Fresh Ginger: Add thin slices of fresh ginger to the roasting pan for a subtle zing and anti-inflammatory benefits.
🥣 Freezing/Storage and Reheating
If you want to freeze these 'taters, I recommend cooking them fully beforehand. They’ll stay good in the freezer for up to 6 months; to reheat them simply place in the oven or air fryer at 400°F (205°C) for 3-5 minutes and enjoy with your favorite sauce or side.
👨🏻🍳 Expert Notes & Tips
Other Oils. You can use a fat other than lard, but make sure it's a high-heat cooking oil such as tallow or high-heat coconut oil.
Seasonings. If you know you don’t tolerate one or more of the spices in za'atar, you can swap it for a blend of other low histamine herbs and spices you think would go well. You can use any type of seasoning, but only add them when you’d normally otherwise add the original spices, otherwise they may not taste right.
Freezing the Potatoes. If you want to freeze these 'taters, I recommend cooking them fully beforehand. They’ll stay good in the freezer for up to 6 months; to reheat them simply place in the oven or air fryer at 400°F (205°C) for 3-5 minutes and enjoy with your favorite sauce or side.
❓ What to Serve With Roasted Za'atar Potatoes
🙋 Frequently Asked Questions
Baby potatoes or small new potatoes work best as they roast evenly and develop a crispy texture.
Za’atar can vary by blend; use a homemade or trusted low histamine version without added high histamine ingredients.
Make sure the potatoes are dry before roasting, use enough oil to coat them, and roast at a high temperature without overcrowding the pan.
Yes, this recipe is naturally vegan and gluten-free.
Have you tried this recipe?
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📖 Recipe
Crispy Za'atar Roasted Potatoes (Healthy & Easy)
Ingredients
- 1 ½ pounds of baby potatoes
- 3 Tablespoons tolerated oil (lard or coconut)
- 2 Tablespoons za'atar seasoning
- 2 cloves garlic minced (or ½ teaspoon garlic powder)
- ½ teaspoon sea salt
Instructions
- Preheat oven to 425°F (220°C). Wash and clean all your baby potatoes, then dry them thoroughly.
- Cut them in half then into small pieces, about 1cm thick (the smaller, the crispier), adding them to a large bowl of water as they're cut (this helps reduce surface-level starch and increase crispiness). Then dry all the potatoes with a dish towel or paper towels, making sure to get off all excess water.
- Make sure your lard is warm so that it doesn't solidify on the potatoes, then toss them with the fat, and slowly add in the za'atar, minced garlic, and salt.
- Spread the za'atar potatoes in one layer on your baking sheet, then cook for 15 minutes.
- Take your potatoes out of the oven and flip & move around all of them, then bake for another 10-15 minutes, until as crispy as desired. Serve with a simple garlic sauce, like a roasted or traditional toum.
Notes
Nutrition
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