za’atar roasted potatoes

Well these are some odd times we’re living in.

I went back to work on Monday which was extra bizarre given that the rest of the world was shutting down. I spent the last two days at Johns Hopkins, and fortunately my SIL was able to come hang with G! But now I’m likely home for the foreseeable future.

I feel a little weird about that, but I also recognize that I just had an unpaid 12 week maternity leave (#America) so I won’t complain about a paycheck while I get some more time in with my girl. She can’t even believe the parental leave situation in this country.

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If you were looking for a silver lining to this shit show, you’re welcome.

These potatoes were a total accident and if you don’t already have the ingredients at your house, you may have to bookmark this one. But I figured I’d post it anyway as a little inspiration to MacGyver something based on what you already have in your pantry and fridge! You know, rather than elbowing your way around the grocery store and rubbing yourself down with the sanitizing wipes at the entrance.

Super simple. Rinse some Yukon gold potatoes (5 or 6, depending on the size). Chop them up pretty small- easy bite-sized pieces. It will be about 8 cups chopped. Add 2 tablespoons of red wine vinegar, 1/4 cup of olive oil, and 1/3 cup of za’atar seasoning. I know, it seems like a lot but it’s not a super intense spice blend. And if you bought it for this recipe you probably have most of a bag left! Add a bunch of salt and pepper, too.

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Toss until the potatoes are completely coated and then spread on a baking sheet.

Bake at 350 degrees for 75 minutes. You don’t even need to toss them throughout! Just stick the sheet in and get back to organizing your closet/ mopping your floors/ watching Broadchurch on Netflix.

(Even better, streaming a workout! Les Mills on Demand and the Peloton app are both free right now, and Core Power Yoga has some free online recorded classes!)

Once they’re done roasting, we make the magic happen by tossing them with 1 cup of crumbled feta cheese. Because cheese makes everything better.

We had these alongside sous vide pork tenderloin but I didn’t take any photos, and then the GS deemed them Top 5 Potatoes of My Life. Then he said they were even better the next day when I re-heated them in a cast iron skillet and topped them with two poached eggs for breakfast. This is why you’ll want to make all 8 cups- the leftovers are bomb.60571643395__50849B0F-AEDF-4D95-A298-F164BF9B2281.jpg

Try to stay sane on house arrest. At least one of us is pretty content to have an excuse to lay low.




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