Oven Baked Shawarma Spiced Fries
Servings 4
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.
