Oven Baked Shawarma Spiced Fries

These oven baked shawarma spiced fries are crispy, aromatic, and loaded with Middle Eastern flavors, served with creamy white harissa dip and tangy feta.

Watch how to make this

Ingredients

• Greek yogurt: Its thick consistency is ideal for the white harissa dip, providing a creamy, tangy base. You can use regular yogurt, but you may have to adjust the amount of water based on the yogurt's consistency.
• Tahini: Adds a nutty, earthy flavor to the dip.
• Caraway: Commonly added in traditional harissa, caraway brings a warm, slightly licorice-like flavor to the harissa dip.
• Russet potatoes: These potatoes are the ideal choice for crispy fries due to their high starch and low moisture content. The starch creates a fluffy interior while allowing the exterior to crisp up beautifully in the oven.
• Cayenne: Provides heat and a subtle fruity-peppery flavor to the spice blend. You can omit it for a mild version.
• Feta: Adds a salty, tangy, creamy contrast to the hot, crispy spiced fries.

Substitutions and variations

• Toppings: You can add extra toppings such as crispy garlic, pickled onions, or fresh dill.
• Dairy-free: Omit the crumbled feta or substitute it with dairy-free cheese.

Recipe

Print Recipe

Oven Baked Shawarma Spiced Fries

Total Time1 hour hr

Course: Appetizer, Side Dish

Cuisine: Middle Eastern

Keyword: vegetarian

Servings: 4

Author: Christine Ma

Ingredients

White harissa dip

• ½ cup plain Greek yogurt
• 2 tablespoons water
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 garlic finely minced
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon red chili flakes
• ¼ teaspoon ground caraway
• salt to taste

Shawarma spiced fries

• 2 pounds Russet potatoes cut into ¼-inch thick sticks
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• 1 teaspoon salt
• 1 teaspoon turmeric
• ¼ teaspoon cayenne
• 6 tablespoons olive oil
• ¼ cup crumbled feta
• 2 tablespoons chopped parsley

Instructions

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
• Make white harissa dip. Combine all of the ingredients including yogurt, water, tahini, lemon juice, garlic, cumin, coriander, red chili flakes, and caraway in a medium bowl, stirring until well combined. Season with salt and set aside.
• Place sliced potatoes in a large bowl and cover with hot water. Let soak for 10 minutes. Drain potatoes and pat dry with towels.
• Combine seasonings for potatoes including garlic, paprika, cumin, coriander, salt, turmeric, and cayenne in a small bowl. Toss potatoes with olive oil and spice blend until well coated. Spread potatoes on prepared baking sheets in a single layer.
• Bake potatoes for 20 minutes, rotating the pans as necessary to help them brown evenly. Increase oven temperature to 425 degrees F and continue to bake for another 10 minutes or until golden brown. Remove from oven.
• Transfer potatoes to a plate and top with crumbled feta and chopped parsley. Serve with white harissa dip.

Notes

You can make the white harissa dip the day before.

 

Step-by-step instructions

Step 1: Make white harissa dip

Let's start with the dip because it's easy to make and can be made ahead of time. In fact, it tastes better the longer it sits.

In a medium bowl, whisk together Greek yogurt, water, tahini, lemon juice, minced garlic, cumin, coriander, red chili flakes, and caraway. The yogurt gives you that creamy, tangy base, while the tahini adds a nutty richness that's essential for that Middle Eastern flavor.

The caraway might seem like an unusual addition, but it brings a subtle, aromatic quality that makes the dip taste authentic. Plus, I always include it in regular harissa, so it made sense to add it to this dip.

Season with salt to taste, then set it aside while you work on the fries.

Step 2: Prepare potatoes

Now for the potatoes. Cut your Russet potatoes into ¼-inch thick sticks-try to keep them relatively uniform so they cook evenly.

Then, place the cut potatoes in a large bowl and cover them with hot water. Let them soak for 10 minutes. This might seem like an extra hassle, but soaking removes excess surface starch, which helps the fries get crispier in the oven.

I've tested this recipe, soaking the potatoes in cold water for a longer period of time and soaking in hot water for a shorter period. After trying both methods, I discovered that the hot water method was the way to go.

Not only is it quicker, but the potatoes have a creamier texture. When soaked in cold water, the fries tasted dry. So, I recommend going the hot water route.

After soaking, drain the potatoes and pat them completely dry with kitchen towels. The drier they are, the crispier they'll be.

Step 3: Bake

In a small bowl, mix your spice blend: garlic powder, paprika, cumin, coriander, salt, turmeric, and cayenne. Toss the dried potatoes with olive oil first (this helps the spices stick), then add the spice blend and toss until every fry is well coated.

It's going to look like you're adding too much spice, but once you evenly coat the potatoes, it won't be so frightening.

Now, I'm assuming that Shukette fries their shawarma spiced potatoes. But I couldn't be bothered to heat oil and make a mess. So I opted for baking the fries instead. Plus, it's healthier, so really, it's a win-win!

Spread the seasoned fries on two parchment-lined baking sheets in a single layer, making sure they're not overcrowded. Overcrowding causes steaming instead of crisping, and nobody wants soggy fries.

Start baking at 375°F for 20 minutes, rotating the pans halfway through to ensure even browning. Keep an eye on the edges of your baking sheets, as fries around the perimeter tend to brown faster.

After 20 minutes, crank up the oven temperature to 425°F and bake for another 10 minutes, or until the fries are golden brown and crispy. This two-temperature method helps cook them through without burning while still achieving that perfect crispy exterior.

Once they're done, transfer them to a serving plate, sprinkle with crumbled feta and fresh parsley, and serve them hot with that white harissa dip on the side.

The salty feta and the cooling dip against those warm, oven baked shawarma spiced fries? Absolutely perfect. Even if these aren't exactly like the ones at the restaurant, I'm pretty darn happy with the results!

Make-ahead and storage tips

• Make-ahead: You can prepare the shawarma spice blend and store it in an airtight container for up to 6 months. You can also make the white harissa dip 3 days in advance.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days. Reheat fries in a 400°F oven for 5-10 minutes to restore crispiness. Don't microwave them, as they'll become soggy.

Frequently asked questions

More potato side dishes

Looking for more potato sides? Try these: