Description
Oven Baked Shawarma Spiced Fries with White Harissa Dip
Ingredients
Scale
- 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
- 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 ingredients in a medium bowl, stirring until well combined. Season with salt and set aside.
- Soak sliced potatoes in hot water for 10 minutes. Drain and pat dry.
- Combine seasonings 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 for 20 minutes, rotating pans as necessary. Increase temperature to 425 degrees F and bake for another 10 minutes or until golden brown.
- 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Oven Baked Shawarma Spiced Fries, White Harissa Dip, Middle Eastern Fries