Za'atar Fries

Ingredients

• 2 largeYukon Gold potatoes
• 15–30 ml (1–2 tablespoons)extra-virgin olive oil
• 15 ml (1 tablespoon)za’atar spice
• 5 ml (1 teaspoon)sea salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F) and cover a baking sheet with parchment paper.

2. 2

   Cut the potatoes

   Peel the potatoes with a peeler or knife, then cut them into evenly sized fries about 6 mm (¼ inch) thick.

3. 3

   Coat with oil

   Put the potato pieces in a bowl, drizzle over the olive oil and mix to coat.

4. 4

   Add the za’atar

   Tip in the za’atar and toss until it is distributed over the fries.

5. 5

   Arrange on the tray

   Spread the fries in one layer on the prepared baking sheet, leaving space between them; use two sheets if necessary.

6. 6

   Bake until crisp

   Bake for 20–25 minutes, turning the fries halfway through, until golden and crisp.

What are za’atar fries?

Za’atar fries are potato chips seasoned with za’atar, a savoury herb-and-spice blend used across the Middle East, including in Palestinian cooking. The blend commonly combines dried herbs, sumac and sesame, though exact mixes vary.

Here, the potatoes are oven-baked rather than deep-fried, and the seasoning gives their mild, starchy flavour a bright, earthy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 3g protein, 26g carbs, 6g fat.

Most of the carbohydrates come from the potatoes, while olive oil supplies most of the fat and the potatoes contribute a small amount of protein. Pair a serving with vegetables and a protein-rich main to make a more balanced plate.

Choosing the potatoes

Yukon Gold: These potatoes have a creamy texture and hold their shape well when cut into fries. Choose potatoes of similar size so the pieces cook at much the same rate.

Even cuts: Aim for fries about 6 mm thick, as directed. Pieces that vary widely in thickness are unlikely to brown evenly.

Getting the coating right

Olive oil: Toss the cut potatoes thoroughly so their surfaces are lightly coated. The recipe gives a range of 15–30 ml; use the smaller amount for a lighter coating or the larger amount if the potatoes look dry.

Za’atar: Mix it through the oiled fries before arranging them on the tray so the seasoning is spread across the batch.

Making room on the tray

Single layer: Leave space around the fries instead of piling them up. Crowding can trap moisture and make it harder for the surfaces to brown.

Two trays: If the potatoes do not fit with room between them, divide them between two sheets rather than squeezing them together.

Checking for doneness

Turn halfway: Flip the fries during the 20–25-minute bake so they can colour on more than one side. Take care when handling the hot tray.

Look and feel: They are ready when golden and crisp at the edges. If they are not there yet at 20 minutes, continue baking and check again before the end of the stated range.

Serving the fries

Serve them hot as a side for grilled vegetables, chicken or fish, or alongside dips such as hummus. Their savoury, tangy seasoning also pairs well with a fresh salad.

For a more substantial plate, add a protein-rich main and vegetables; the fries themselves are centred on potato and olive oil.

Recipe notes & tips

• Cut the fries to a consistent thickness so they cook at a similar pace.
• Dry wet potato pieces before tossing them with oil to help avoid excess surface moisture.
• Use two baking sheets if needed to keep the fries in a single layer.
• Turn the fries carefully halfway through the bake for more even browning.
• Check the za’atar blend before serving, as its saltiness can vary.

Variations

• Add garlic: Toss the baked fries with a little finely grated garlic while they are still hot.
• Add lemon: Finish with a squeeze of lemon juice for a sharper, brighter flavour.
• Add heat: Sprinkle over chilli flakes to give the fries a gentle kick.
• Serve with tahini: Offer a lemony tahini dip alongside for a creamy contrast.
• Use sweet potatoes: Cut them into similar-sized fries and check them as they bake, since their texture and browning may differ.

Common mistakes to avoid

• Uneven cuts: Fries of different thicknesses cook at different speeds; cut them as uniformly as you can.
• Crowded tray: Overlapping fries can soften rather than crisp; divide them between two sheets.
• Too little oil coverage: Dry patches may not brown as well; toss until the surfaces are lightly coated.
• Skipping the turn: One side may colour more than the other; flip the fries halfway through.
• Overbaking: The edges can darken quickly near the end; check for golden colour and crisp edges within the 20–25-minute range.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven or air fryer until hot to help restore some crispness; they will be softer than freshly baked.

Frequently asked questions