Za'atar Fries Recipe

Prepare potatoes

Wash and scrub the potatoes well. Leaving the skin on, slice each potato into 1/3–1/2-inch thick fries (or your preferred fry thickness). Try to keep sizes consistent for even cooking.

Soak

Place cut potatoes in a large bowl of cold water and soak for 30 minutes (or up to 2 hours) to remove excess starch. This helps achieve crispness.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly to remove as much moisture as possible.

Season

If roasting: Preheat oven to 220°C (425°F). Toss dried fries with 2 tablespoons of olive oil (or use 2–3 tbs from the 'Fries' oil if using only one oil), 1 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated. If frying: heat 1 cup vegetable oil in a deep skillet or fryer to 175°C (350°F).

Cook (roast method)

Arrange fries in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces. Roast for 20–30 minutes, turning once halfway through, until golden and crisp. Cook time varies by thickness—thinner fries will finish sooner.

Cook (fry method)

Working in batches to avoid overcrowding, fry the potatoes for 4–6 minutes per batch until golden-brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain. If you prefer extra-crisp fries, fry twice: first at 325°F (160°C) until just tender, drain and cool 5 minutes, then fry at 375°F (190°C) until crisp.

Finish

While still hot, transfer fries to a large bowl or platter to dress with the za'atar topping (see next section).

Make za'atar oil

In a small bowl whisk together 2 tablespoons olive oil, minced garlic, lemon juice, and lemon zest until combined.

Combine dry elements

In a separate bowl mix the za'atar spice blend and toasted sesame seeds.

Dress fries

Pour the za'atar oil over the hot fries and toss gently to coat. Immediately sprinkle the za'atar-sesame mixture over the fries and toss or fold to distribute. Taste and adjust with the finishing 1/2 tsp fine sea salt if needed.

Garnish

Stir chopped parsley into the fries (or scatter on top) so it retains its bright color and fresh flavor. Serve immediately.

While fries are roasting or frying, combine Greek yogurt, lemon juice, olive oil, minced garlic and 1/4 tsp salt in a small bowl. Stir until smooth and refrigerate until ready to serve. Offer on the side for dipping.