Prep time: 15 minutes
Total time: 45 minutes
1 ½ pounds|675 grams Russet potatoes, cut into 1-inch pieces
½ cup|125 ml olive oil
1 tablespoon za’atar
3 sprigs fresh rosemary, stems discarded, leaves minced
1 (15-ounce|439-gram) can chickpeas, rinsed and drained
kosher salt and freshly ground black pepper, to taste
4 ounces|113 grams pitted kalamata olives, torn by hand
Heat the oven to 425°F. On a sheet tray, toss together the potatoes, olive oil, za’atar, rosemary, chickpeas, salt, and pepper. Roast until golden and crispy, 40 to 45 minutes. Remove from the oven and stir in the olives, then serve.
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