Za'atar Granola and Harissa Potato Wedges
Ingredients
Za'atar granola
- 2 cups old fashioned oats
- 1 1/2 cups nuts of choice (pecans, cashews, walnuts)
- 1/2 cup pumpkin seeds
- 3 tbsp olive oil
- 1 1/2 tbsp za'atar
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp agave or maple syrup
- 1 tsp garlic powder
- 1/2 tsp cayenne (optional)
- 1 1/2 tsp sea salt
Harissa potato wedges
- 1 pound baby potatoes
- 1 tbsp avocado oil
- 1 tbsp harissa powder
- 1 tsp garlic powder
- 1 1/2 tsp sea salt
Preparation
Preheat oven to 280°F and line a sheet pan with parchment paper.
In a bowl, combine all the ingredients together until well incorporated. Transfer to the pan and spread evenly.
Bake for 35-40 minutes. Let cool to room temperature before transferring to a jar with an airtight lid.
Harissa potato wedges
Chop a pound of baby potatoes into wedges.
Place them in a bowl and add 1 tablespoon avocado oil, 1 tablespoon harissa powder, 1 teaspoon garlic powder, and 1 1/2 teaspoons sea salt.
Stir until all potatoes are coated in seasoning.
Transfer to a sheet pan lined with parchment paper.
Bake at 450°F for 30-40 minutes or until crispy on the outside and creamy on the inside.
