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Za'atar Fries

COOK TIME
40 mins
PREP TIME
30 mins
SERVINGS
2-4
RATE THIS RECIPE
(14)
Ayesha Nurdjaja's Chicken Shawarma + Za'atar Fries + Whipped Feta & Pistachio
Ayesha Nurdjaja's Chicken Shawarma + Za'atar Fries + Whipped Feta & PistachioNathan Congleton / TODAY
COOK TIME
40 mins
PREP TIME
30 mins
SERVINGS
2-4
RATE THIS RECIPE
(14)

Ingredients

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

    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.

     

    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.