I love the flavors of the Middle East and found this recipe on Maureen Abood’s website. Oven baked potato wedges are delicious but sometimes they don’t have that crispy salty exterior that I crave. The method used in this recipe is fantastic and gives you that fluffy interior and crispy exterior that really hits the spot. The za’atar spice that I have is a delicious blend of thyme, sumac, roasted sesame seeds, marjoram, oregano and salt. Some za’atar spices don’t include salt so the amount of salt you use to season may vary. Next time I make these I’m going to sprinkle some more sumac on top to add some color and a little tang.
This is a really scrumptious protein-packed breakfast for two that my husband always looks forward to. The ooey gooey goodness of a runny yolk makes a rich sauce but it’s all good on its own also. It would probably taste even better with a tomato relish, but I haven’t found one I quite like yet.