• 2 cups rainbow fingerling potatoes
• 2 tbsp olive oil
• 2 tbsp Za'atar seasoning
• 1 tsp sumac
• Fresh tarragon leaves, chopped
• Maldon sea salt (to taste)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
   
2. Wash the fingerling potatoes thoroughly and pat them dry with a paper towel. If any potatoes are larger than bite-sized, you can cut them into halves or quarters for more even cooking.
   
3. In a large mixing bowl, combine the olive oil, Za'atar seasoning and sumac. Mix well to create a flavourful oil mixture.
   
4. Add the fingerling potatoes to the bowl and toss them gently in the oil mixture until they are evenly coated.
   
5. Transfer the potatoes to the prepared baking sheet, arranging them in a single layer. Make sure there is enough space between the potatoes for them to roast evenly.
   
6. Sprinkle some Maldon sea salt over the potatoes to taste, enhancing their flavor with a delicate crunch.
   
7. Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes, or until they turn golden brown and are crispy on the outside. You can check for doneness by inserting a fork or knife into the potatoes to ensure they are tender.
   
8. Once the potatoes are roasted to perfection, remove them from the oven and let them cool slightly. Transfer them to a serving dish.
   
9. For a finishing touch, sprinkle some additional fresh tarragon leaves over the roasted potatoes to add a vibrant, aromatic note.
   
10. Serve warm as a side dish, or as a snack with homemade hummus.