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Parve
Easy
4 Servings
Allergens 
1 Hour
Diets
The za’atar and pesto dipping sauce take your simple spud and elevate it to a whole new and delicious level.
1 and 1/2 pounds baby red potatoes
water
salt
1/4 cup Gefen Olive Oil
2 teaspoons Pereg Za’atar
1 teaspoon rosemary
1/2 teaspoon black pepper
1 cup fresh, cleaned parsley
1/4 cup pine nuts
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 tablespoon Gefen Lemon Juice
salt, to taste
black pepper, to taste
1/4 cup Gefen Olive Oil
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Fill a large pot with water and a little salt. Add potatoes and bring to a boil.
Lower flame and allow to cook for approximately 15 minutes, until potatoes are fork tender.
Drain and allow to cool before transferring to baking sheet.
Using the back of a spoon, lightly crush each potato.
Drizzle oil and sprinkle za’atar, rosemary, and pepper.
Bake for 35 minutes, until outsides are crispy.
In a food processor fitted with the S-blade, combine pesto ingredients except oil and pulse until finely chopped.
Slowly drizzle in the oil while machine is running. Process until smooth.
Serve alongside potatoes.
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