Roasted Potatoes With Za'Atar

• 2 medium sweet potatoes
• 4-6 medium yukon gold or red skinned potatoes
• 2 tablespoons za'atar
• Sea salt and freshly ground pepper
• Extra-virgin olive oil
• Coarse sea salt to garnish

1. Preheat the oven to 425u0b0 F.
2. Scrub and peel the potatoes as needed (I do not usually peel thin-skinned potatoes, but sweet potatoes should be peeled for this recipe). Cut them in half lengthwise, then cut each half into quarters lengthwise. You may need to cut the sweet potatoes in half across to make each half equal in size to the other potatoes. You will have 6-8 wedges for each potato.
3. Place the potato wedges, za'atar, and fine sea salt and pepper (make sure to season well) in a large bowl, and swirl the extra-virgin olive oil around the bowl a few times to coat everything lightly before turning onto a baking sheet.
4. Place in the lower third of the oven and roast for 30 minutes, turning once, until the vegetables are crisp around the edges and deeply colored. Place the potatoes on a platter, and lightly season with coarse sea salt.rnrn(You will want to use a metal spatula to turn the potatoes so they brown evenly but do not force them if they stick to the pan. They will release when they are browned and you can easily turn them to the other side to finish cooking.)

sweet potatoes, gold, salt, extravirgin olive oil, salt

Taken from food52.com/recipes/33146-roasted-potatoes-with-za-atar (may not work)