The first time I tested this recipe, I was so excited to share it with my husband (who is my unofficial taste tester). I made it look all fancy and served it on a beautiful ceramic platter and just started at him while he took his first bite – not creepy at all.
Unfortunately, he wasn’t all that impressed and I was all bummed out. Truth be told, it did need some work and I’m glad he was honest with me, because the next time I served it up for him, he gobbled up the whole plate, “mmming” until the last bite.
These quickly became a go-to recipe in our house and they not only taste delicious, they look impressive too! Your friends and family will be in awe!
I originally thought of this recipe for purple potatoes, but while I was at the market, I just loved the way the variety of baby potato colors looked. You can use whatever color you want – it’s just aesthetics – but I do recommend getting small potatoes because when you smash them they expand quite a bit.
The flavors in this recipe are inspired by the Mediterranean. It includes a homemade Za’atar spice blend that is an addicting combination of aromatic spices along with sesame seed, tangy vegan mint yogurt, salty feta and sweet balsamic. There is so much depth to the flavors, each bite you take is an experience!
8 small baby potatoes 4 Tbsp olive oil or avocado oil (2 Tbsp to brush pan, 2 Tbsp to brush potatoes) 2 tsp sea salt 1 tsp fresh black pepper 2 tsp Za’atar spice mix (store-bought or try my home made recipe below) 1 cup plain vegan Greek yogurt (I used Kite Hill Plain Unsweetened Greek Yogurt) 3 Tbsp fresh chopped mint Vegan feta, crumbled (I used Violife Feta) Balsamic Vinegar Additional optional garnishes: Sprouts, scallions, chives 1. Preheat oven to 425F. Brush a baking sheet with 2 Tbsp oil. 2. Boil a pot of water on the stove and add in potatoes. Cook until fork tender, about 12-15 minutes. 3. Drain and one by one, place each potato on a piece of parchment paper with another piece on top. Place a flat plate on top and gently push down to smash potatoes. 4. Place each potato on oiled baking sheet. Brush potatoes with remaining oil. 5. Sprinkle with sea salt and pepper. Bake for 25-30 minutes, flipping them over halfway through, until crispy and golden. 6. Once they are done, remove from oven, put on serving platter, sprinkle with za’atar spice mix and let cool for 5 minutes. 7. Meanwhile, combine yogurt and mint in a bowl. 8. To serve, put a small dollop of mint yogurt on each potato, followed by feta and a drizzle of balsamic vinegar or create a balsamic glaze. 9. If desired, garnish with sprouts, scallions or chives. Homemade Za'atar Spice Blend Ingredients: Combine all ingredients in a blender, food processor or spice grinder and blend until just slightly coarse. Store in an airtight container in the fridge. 
Ingredients
Instructions
