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Za'atar Fries
Ayesha Nurdjaja's Chicken Shawarma + Za'atar Fries + Whipped Feta & Pistachio
Nathan Congleton / TODAY
print recipe
Rating:
3.6666667 (12 rated)
Cook time:
Prep time:
Yield:
1 pound
Servings:
2-4

Who doesn't love french fries? Za’atar gives them an interesting appeal; they almost don’t need a dipping sauce. Don't you dare use ketchup on these!

Technique Tip: You can bake these in the oven at 350°F for 25-30 minutes, then re-crisp in the oven the next day. Leftover fries can also be chopped and added to an omelet or used to make a hash.

Swap Option: You can use sweet potatoes in place of white potatoes.

 

Ingredients

    • 2 pounds Idaho potatoes
    • 4 quarts canola oil
    • 2 tablespoons za'atar
    • 2 tablespoons salt

Preparation

1. Cut the potatoes into 1/4- by 1/4-inch sticks and soak in large bowl of water for 30 minutes. Drain and pat dry with a paper towel.

2. Preheat oil in deep cast iron or enamel pot to 300°F.

3. Carefully drop a handful of fries into the oil and gently stir for 7 minutes.

4. Remove potatoes from oil with a slotted spoon to drain on paper town and cool completely.

5. Increase the heat and bring oil to 350°F. Fry the potatoes again until golden brown, 5-7 minutes.

6. Remove Fries into a bowl lined with paper towel. Remove paper towel and toss fries with za'atar and salt.

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Middle Eastern-inspired recipes: Make chicken shawarma and feta dip

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