These potatoes are a staple in our household. Basically, they go with everything: poultry, fish or meat (and are great on their own). They elevate an ordinary main into a scrumptious meal. They are dangerously addictive.
I know it seems like a huge effort to chop potatoes into small cubes but, really, it takes no more than 10 minutes or so for 2kg of potatoes, and you save that time and more in the cooking process because they cook so much more quickly than larger chunks.
One thing that I would insist on is that they not be piled high in your oven dish. They need to cover the base only if they are to crisp up rather than end up being soggy.
- any variety of white potato
- olive oil
- plain flour (a few tablespoons only)
- kosher or sea salt
- za’atar spice mix (a mix of dried thyme, oregano, marjoram and toasted sesame seeds)
- a head of garlic
- line an ovenproof dish with baking paper (this prevents the potatoes from sticking and will save oodles of clearing up time)
- peel and dice your potatoes into squares (as evenly as possible to ensure even cooking)
- drizzle olive oil over the potatoes, enough so that when stirred they are thinly coated, but not so much that it pools at the base of your dish
- sprinkle 3 tablespoons per 2kg of potatoes over the chopped potatoes and mix
- sprinkle an ample amount of salt, za’atar mix and thyme over the potatoes. You can put whole sprigs of thyme as well as the tiny leaves on the potatoes.
- separate a head of garlic into cloves, crush whilst leaving the skin on, and toss into the mixture
- Bake in a hot (180 degrees celsius/ 350 degrees fahrenheit) oven for about an hour and 15 minutes or until golden and crispy, checking about three times to toss so that the potatoes cook evenly
- Serve to the delectation of your guests!