Za'atar and Aleppo Pepper Roasted Potato Tacos

By Staff |

Recipe by Joanne Bruno

Some days, you just have to mix things up in the kitchen. Put some Tex-Mex flair in your pasta, savory in your sweet, or, in the case of this recipe, Middle Eastern spices in your tacos. Here, potatoes are roasted with za’atar – a richly flavorful spice blend made from grinding thyme, sumac, and sesame seeds together, aleppo pepper, and lemon, giving them a tart, spicy and nutty flavor profile. They are then mixed with swiss chard and beans that have been flavored with some smoked paprika and used as a taco filling. The flavor combination is one that will keep your palate intrigued and will have you going back for bite after healthy bite.

Adapted from Food52

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others

Prep Details

Servings: 4-5

Calories per serving: 250 per serving

Prep time: 45 minutes

Cooking time: 10 minutes

Total time: 55 minutes


1 1/2 lb fingerling potatoes

3-4 tbsp za'atar

2 tbsp aleppo pepper

juice of one lemon

3 tbsp extra virgin olive oil, divided

1/2 lb dried pinto beans, soaked overnight and then boiled until tender

For the za'atar:

3 tbsp sesame seeds, toasted

2 tbsp dried thyme

2 tbsp sumac

1 tbsp sea salt

1 bunch swiss chard, leaves torn into strips

1 tsp smoked paprika

salt and black pepper , to taste

8-10 corn tortillas


1. To make homemade za'atar, mix together the sesame seeds, dried thyme, sumac, and sea salt. For a finer texture, grind in a spice or coffee grinder.

2. Preheat oven to 400.

3. Scrub the potatoes and cut them into bite-size pieces. In a bowl, mix together the potatoes, 3-4 tbsp za'atar, aleppo pepper, lemon juice, and 2 tbsp olive oil. Spread on a parchment lined baking sheet and roast for 40-50 minutes or until the potatoes are tender and golden brown.

4. Meanwhile, heat 1 tbsp olive oil in a large skillet. Add in the swiss chard, cooking until leaves are wilted. Mix in 1 tsp smoked paprika and saute one minute. Add in the beans and saute until heated through. Season with salt and black pepper to taste.

5. Once the potatoes are done, heat the tortillas in the microwave for 30 seconds. Top each with a spoonful of the potatoes and a spoonful of the bean/chard mixture.