1 lb / 0.5 kg fingerling or small new potatoes halved
2 Tbs Eliad Olive Oil
2 Tbs Za’atar
1 Tbs pepper flakes, or 3/4 tsp red pepper flakes
Salt and freshly ground pepper
Juice from half a lemon
Preheat oven to 425F / 220C. Line pan with parchment paper.
Toss potatoes with spices, Eliad olive oil and a good dusting of salt and pepper. Spread across pan in a single layer. Roast for 15 minutes, give a stir, then roast an additional 10-15 minutes til tender.
Before serving, toss with lemon juice. Taste and season with more salt if necessary.