Za’atar Fries

Za’atar fries. Photo by Keri White

This recipe is a shameless copy of the fries made by Federal Donuts and served with their chicken sandwich. We were lucky enough to enjoy these at Citizens Bank Park during the National League Division Series, and I was inspired to create an oven-roasted version at home.

I used russet potatoes because I had them — these were aesthetically pleasing because of their length — but I am not fussed about what varietal of potato is used. I don’t peel, either, but feel free if you are so included. The key is to try to get the fries cut in uniform thicknesses so they cook evenly in the oven.

Za’atar is a mixture of herbs and spices commonly used in Middle Eastern cooking; the ingredients can vary, but most versions contain sesame seeds, dried sumac, oregano, thyme, salt and other spices.

Serves 2 generously or 4 sensibly

4 large potatoes, rinsed and sliced into long, thin strips.
3 tablespoons canola or other mild oil
1 teaspoon salt
2 tablespoons za’atar seasoning

Line two rimmed baking sheets with parchment. Heat your oven to 400 degrees F. In a large bowl, toss the potato pieces with the oil and salt. Place the pieces in a single layer on the parchment; do not overlap or stack. (They can be close together but not on top of each other.)

Roast the fries in the oven for about 45 minutes until they are crisp and brown. Line a large, shallow bowl with paper towels, and pour the fries onto the paper towels to absorb any excess oil.

Remove the paper towels, and then sprinkle the fries generously with za’atar and additional salt, if desired.


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