Doner Seasoned Fries Recipe

Prep potatoes

Wash, peel (optional) and cut potatoes into 1/4–1/2 inch batons. Place cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch; this helps them crisp.

Dry potatoes

Drain the potatoes and transfer to a clean kitchen towel or paper towels. Pat completely dry; moisture prevents crisping.

Cook fries (two options)

Option A — Frying: Heat 2–3 cups vegetable oil in a heavy pot to 325°F (160°C). Blanch fries in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry batches until golden and crisp, about 2–3 minutes. Drain on paper towels and sprinkle with 1 tsp salt. Option B — Oven: Toss dried fries with 1/4 cup oil, spread in a single layer on a parchment-lined sheet. Roast at 425°F (220°C) for 25–35 minutes, flipping halfway, until golden and crisp. Sprinkle with 1 tsp salt.

Combine all spice blend ingredients (sweet paprika, smoked paprika, cumin, coriander, oregano, black pepper, garlic powder, onion powder, ginger, allspice, cinnamon, red pepper flakes, and 1/2 tsp salt) in a small bowl. Whisk or stir until evenly mixed. Taste a pinch and adjust heat or salt if desired. This yields enough seasoning to coat the fries; you can double for future use.

Warm the melted butter or olive oil in a small bowl. Place hot cooked fries in a large mixing bowl. Immediately drizzle the warm butter/oil over the fries so the spice adheres.

Sprinkle the prepared doner spice blend evenly over the fries — start with about 2 1/2 tablespoons of the blend, toss gently to coat. Taste and add more if you want a bolder flavour (up to the full amount).

Add chopped parsley and toss once more. Adjust salt to taste. Transfer to a serving bowl or tray and serve with lemon wedges for squeezing over the fries.