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Bring a grill or grill pan up to medium heat.
Peel the potatoes, cut in half lengthwise and then cut into 1/2-inch by 1 1/2-inch thick, long spears. Place on a baking sheet and drizzle with 2-3 tbsp. of coconut oil and a large pinch of salt. Toss to coat.
Place on to the grill, spreading out so they aren’t touching, and cook 5-6 minutes per side on the grill and 6-7 minutes on a grill pan. They should be charred and easily pierced with a paring knife.
Remove and pile onto a platter or into a large shallow bowl. Drizzle with the tahini followed by a sprinkle of pomegranate seeds, mint leaves, the za’atar and lastly some black pepper and flaked sea salt.
Serve warm or room temperature.
Recipe Courtesy of Megan Mitchell
As seen on Food Network Kitchen