Boiled buttery Yukon gold potatoes are smashed and roasted crisp in this side dish. A finishing sprinkle of za'atar, a heady Middle Eastern mix of spices, seeds, and herbs, brings these potatoes to the next level.
- 2 1⁄2 lb. baby Yukon gold potatoes
- Kosher salt and freshly ground black pepper
- 1⁄4 cup olive oil
- 3 tbsp. za'atar
- Lemon wedges, for serving