Crispy za'atar potatoes with feta labneh and sugar snap pea salad

Proof that veggies can be the star of the show

Hello! Welcome back! Skip all the rambling and scroll right to the bottom of this post for a printer-friendly PDF of the recipe only.

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I’m an omnivore, through and through, but I often find that when cooking and developing recipes, it’s just more fun to experiment with veggies. I love meat and eat it all the time, but there’s just something so fulfilling about taking a humble piece of produce — let’s say a potato — and turning it into a spectacular dish that can be both the star of your table and an insanely delicious side dish that everyone will want seconds of.

Today’s recipe is exactly that. Perfect potatoes that are crispy on the outside and velvety-soft on the inside on top of a tangy, can’t-get-enough feta labneh spread, all topped with a salad of sugar snap peas, pomegranate seeds, and mint that adds salty-sweet brightness and takes the dish to a new level (both physically and figuratively).

Tell me more

When it comes to cooking veggie dishes that are satisfying enough to serve as a main course, I think the technique is in layering flavors, textures, and temperatures. A plate of crispy potatoes is delicious, but a main dish it is not. But complement that warm crispiness with a cold, creamy sauce, and finish it with something crispy and bright and you’re left with a dish that has it all. It’s kind of like taking multiple side dishes and slapping them on one plate, and to me it’s satisfying on so many levels.

Before we start

• My husband and I have been making various versions of these crispy potatoes for years, but this is the first time I put pen to paper to measure and record how we do it. To achieve the perfect exterior crunch and interior velvetiness, they need to be cooked twice. First on the stove in boiling water until just fork tender, and then in the oven at a relatively high heat for a while, until they’re golden and perfect. It’s not a hard technique, but it is a bit time-intensive. Trust me though, it’s totally worth it.

• If you've been following me on Instagram for a while, you’ve probably heard me wax poetic about my feta labneh dip in the past. It’s one of my go-to’s, both for serving to friends and for whipping up a quick aperitivo for two to go along with a glass of wine or a martini. The recipe included below is the simplest version, but you can add some herbs, jalapeños, or spices of your choice and serve it with chips or crudité for an excellent appetizer or snack.

• Labneh is something I grew up eating and use a lot in my cooking. It’s essentially an extra-thick, extra-creamy yogurt (to make it, you just strain Greek yogurt). It’s available in most Middle Eastern markets and, depending on where you live, in regular grocery stores, too. There are even some plant-based versions on the market now. If you can’t find it, you can sub in plain Greek yogurt.

• If you’re looking for other veggie dishes that can be mains, check out my carrots over herby rice with garlic labneh and my roasted cauliflower over lentils with chimichurri.

The recipe

Note: recipe videos are posted on my Instagram.

Serves: 2 as a main, 4 as a side

Cook time: 1 hour (20 minutes active)