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Intro
These Baked Smash Potato Chips are a rustic, flavorful upgrade to basic roasted potatoes. Boiled baby potatoes are smashed flat and roasted until golden and crisp, then drizzled with a Zaatar garlic butter that’s earthy, savory, and deeply aromatic. A crowd-pleasing side perfect for any meal.
Boil the Potatoes
Bring a large pot of salted water to a boil. Add potatoes and cook for about 15 minutes until fork tender. Drain and let cool slightly.
Smash the Potatoes
Preheat oven to 450°F (230°C). Lightly grease a baking sheet or cast-iron skillet. Arrange the potatoes and use the bottom of a jar or cup to press each into a flat, thick chip shape.
Season and Roast
Melt the butter and mix in the garlic and Zaatar. Drizzle over the smashed potatoes. Scatter rosemary leaves over and season with flaky salt and pepper.
Bake Until Crisp
Roast for 20–25 minutes or until edges are crisp and golden.
Serve
Serve hot, directly from the pan.
Notes
Serving Suggestions
Pair with grilled meats or roasted chicken.
Serve with a yogurt-based dip or whipped feta.
Top with labneh and a drizzle of olive oil for a rustic mezze.
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Lameise
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