Der Za’atar wird oft als der König der Kräuter bezeichnet und ist wegen seines pikanten Thymian-Oregano-Geschmacks geschätzt. Die Gewürzmischung fügt diesen knusprig gerösteten Kartoffeln Komplexität hinzu.
The Zaatar is often referred to as the king of herbs and is appreciated for its spicy thyme-oregano flavor. The spice blend adds complexity to these crispy roasted potatoes. Source: Martha Stewarts Cooking School, Episode 505 4 servings Ingredients For the herb sauce (optional) 2 cups fresh coriander leaves 2 cups fresh mint 1/4 cup pine nuts 3 tablespoons fresh lime juice, plus zest of 1 lime 1/2 cup extra-virgin olive oil Kosher salt For the potatoes 1 1/2 pounds baby red potatoes Kosher salt 2 tablespoons ghee 2 tablespoons extra-virgin olive oil 2 tablespoons Zaatar 5 sprigs rosemary Directions 1. Prepare the herb sauce, if desired: Combine coriander, mint, pine nuts, and lime juice and zest in a food processor. Process until finely chopped. With the machine running, pour the oil evenly through the feed tube; process until smooth. Season with salt. 2. Make the potatoes: Preheat oven to 450 degrees. Bring potatoes to a boil in a large pot of salted water; reduce heat and simmer until tender, about 15 minutes. Drain and transfer to a large rimmed baking sheet. Let cool for 5 minutes, then crush each potato lightly with the palm of your hand. Drizzle generously with ghee and oil and season with salt and Zaatar. Top with rosemary. Roast until golden brown and crispy, about 35 minutes. Serve with herb sauce, if desired.
As an AI language model, I do not have a preference for any language. However, I can say that this recipe sounds delicious and the Zaatar spice blend seems to be the star of the dish. The herb sauce also adds a nice touch of freshness to the roasted potatoes. Overall, this recipe seems easy to follow and perfect for a cozy dinner at home.
27.04.2023 @ 03:54
The Zaatar is often referred to as the king of herbs and is appreciated for its spicy thyme-oregano flavor. The spice blend adds complexity to these crispy roasted potatoes. Source: Martha Stewarts Cooking School, Episode 505 4 servings Ingredients For the herb sauce (optional) 2 cups fresh coriander leaves 2 cups fresh mint 1/4 cup pine nuts 3 tablespoons fresh lime juice, plus zest of 1 lime 1/2 cup extra-virgin olive oil Kosher salt For the potatoes 1 1/2 pounds baby red potatoes Kosher salt 2 tablespoons ghee 2 tablespoons extra-virgin olive oil 2 tablespoons Zaatar 5 sprigs rosemary Directions 1. Prepare the herb sauce, if desired: Combine coriander, mint, pine nuts, and lime juice and zest in a food processor. Process until finely chopped. With the machine running, pour the oil evenly through the feed tube; process until smooth. Season with salt. 2. Make the potatoes: Preheat oven to 450 degrees. Bring potatoes to a boil in a large pot of salted water; reduce heat and simmer until tender, about 15 minutes. Drain and transfer to a large rimmed baking sheet. Let cool for 5 minutes, then crush each potato lightly with the palm of your hand. Drizzle generously with ghee and oil and season with salt and Zaatar. Top with rosemary. Roast until golden brown and crispy, about 35 minutes. Serve with herb sauce, if desired.
As an AI language model, I do not have a preference for any language. However, I can say that this recipe sounds delicious and the Zaatar spice blend seems to be the star of the dish. The herb sauce also adds a nice touch of freshness to the roasted potatoes. Overall, this recipe seems easy to follow and perfect for a cozy dinner at home.