Za'atar fries are a delicious twist on classic fries, infused with the bold, earthy flavors of the Palestinian cuisine. Za'atar, a traditional spice blend made from dried thyme, sumac, sesame seeds, and salt, adds a tangy and nutty kick that elevates the crispy potatoes to a whole new level.
They're perfect as a flavorful snack, a unique side dish, or served with dips like tahini sauce, garlic yogurt, hummus, or labneh. They’re also great alongside grilled meats, falafel, or shawarma.
These fries are oven-baked until golden, tossed generously with olive oil and za'atar for a flavorful finish.
What is Za'atar?
Za’atar which is pronounced Zaah-tar is the Arabic word for the herb thyme. Za’atar is an herb very similar to oregano and native to the Levant regions, particularly Palestine, Jordan, Syra, and Lebanon. Manakeesh, a popular recipe that uses za'atar.
Za'atar which is also the name of the spice blend, typically includes ground dried thyme leaves, sumac spice, toasted sesame seeds, and salt. It's often mixed with olive oil and sometimes used as a seasoning with salads and vegetables, or sprinkled on labneh (strained yogurt). Za'atar has a tangy, nutty, earthy flavor and is a popular ingredient in many recipes within the Palestinian/Middle Eastern cuisines. It's also used as a dip for bread when mixed with olive oil.
Za'atar has great health benefits, to name a few, it boosts the immune system, improves skin health, and builds strong bones, and studies have shown that it helps with memory and brain power due to increased circulation of blood and oxygen to the brain.
Jump to:
Equipment
This post may contain affiliate links.
- Large Bowl - For mixing potatoes with za'atar mixture
- Baking Sheet - For baking fries.
Ingredients
- Yukon Gold Potatoes - A buttery-textured potato with a thin golden skin, ideal for baking, frying, and mashing.
- Za'atar Spice - A fragrant Middle Eastern blend of dried thyme, sumac, sesame seeds, and salt, offering a tangy, earthy, and nutty flavor.
- Extra Virgin Olive Oil - A high-quality, cold-pressed oil with a rich, fruity taste.
- Sea salt - For extra flavor (optional).
Instructions
Step 1 | With a peeler or a knife, peel the skin off the potatoes and slice them into evenly sized fries (about ¼ inch thick).
Step 2 | Place the sliced potatoes in a bowl, drizzle with olive oil, and mix well.
Step 3 | Add the za’atar spice and salt.
Step 4 | Toss everything together to ensure the fries are evenly coated.
Step 5 | Spread the fries in a single layer on the prepared baking sheet, ensuring they’re not overcrowded (use two sheets if needed).
Step 6 | Bake for 20–25 minutes, flipping halfway through, until golden and crispy
Step 7 | Remove from the oven and let them cool slightly. Optionally, sprinkle with extra za'atar for a more intense flavor.
Substitution and Variations
- You can use russet potatoes instead of Yukon gold potatoes.
- If you don’t have za’atar, mix dried thyme (or oregano), sumac (or lemon zest), sesame seeds, and a pinch of salt.
- You can use avocado oil instead of olive oil.
- Make it cheesy, sprinkle freshly grated Parmesan or feta over the hot fries.
- Add fresh lemon zest and a squeeze of lemon juice after baking for extra brightness.
Storage and Expert Tips
- Store cooled fries in an airtight container or a resealable bag for up to 3 days in the fridge.
- To reheat via oven oven: Bake at 400°F (200°C) for 10–15 minutes until crispy.
- Spread fries evenly with enough space between them on the baking sheet. Make sure they are not overcrowded (use two sheets if needed).
- If you like them extra crispy, broil for an additional 2–3 minutes, keeping an eye to avoid burning.
- For more intense flavor sprinkle with extra za'atar after baking.
Frequently Asked Questions
Absolutely! Air-fry at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through for even crispiness.
They pair well with dips like tahini sauce, garlic yogurt, hummus, or labneh. They’re also great alongside grilled meats, falafel, or shawarma.
Yes! Cut the potatoes in advance and store them in cold water in the fridge for up to 24 hours. Dry them thoroughly before baking.
Click here to subscribe to my newsletter and receive free new recipes in your inbox!
If you made zaatar fries I would love it if you could give me a 5-star rating and leave a comment below.
I also would like to hear about your experience making it, snap a picture and tag me on Instagram, Facebook, or Pinterest.
More Delicious Recipes
Za'atar Fries
- Prep Time: 5 minutes
- Cook Time: 25
- Total Time: 30 minutes
- Category: Snack/side dish
- Method: Baking
- Cuisine: Palestinian/Middle Eastern
- Diet: Vegan
Description
Za'atar fries are a delicious twist on classic fries, infused with the bold, earthy flavors of the Palestinian cuisine. Za'atar, a traditional spice blend made from dried thyme, sumac, sesame seeds, and salt, adds a tangy and nutty kick that elevates the crispy potatoes to a whole new level.
Ingredients
- 2 large Yukon gold potatoes
- 1-2 tablespoons extra virgin olive oil
- 1 table spoon zaatar spice
- 1 teaspoon sea salt
Instructions
-
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- With a peeler or a knife, peel the skin off the potatoes and slice them into evenly sized fries (about ¼ inch thick).
- Place the sliced potatoes in a bowl, drizzle with olive oil, and mix well.
- Add the za’atar spice and toss everything together to ensure the fries are evenly coated.
- Spread the fries in a single layer on a prepared baking sheet, making sure they are not overcrowded (use two sheets if needed).
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Notes
- Store cooled fries in an airtight container or a resealable bag for up to 3 days in the fridge.
- To reheat via oven oven: Bake at 400°F (200°C) for 10–15 minutes until crispy.
- Spread fries evenly with enough space between them on the baking sheet. Make sure they are not overcrowded (use two sheets if needed).
- If you like them extra crispy, broil for an additional 2–3 minutes, keeping an eye to avoid burning.
- For more intense flavor sprinkle with extra za'atar after baking.
Nancy says
WOW, the easiest most flavorful "FRIES", Ever. I love this wonderful zaatar spice. The fries turned delicious and crispy and most importantly the family loves this recipe.
Wafa Shami says
Hi Nancy, thanks for the review, glad to hear you and your family enjoyed it.
Peggy says
Delicious! I seldom make fries, but za’atar is also wonderful sprinkled on top of the mashed potato covering a cottage or shepherds pie before it goes in the oven. My very favourite way to use this delicious blend is on popcorn. Drizzle popped corn with half and half melted butter and a good olive oil then add a liberal amount of za’atar before tossing. Best popcorn ever, but best with a leans more on the herbal side without excessive sumac. Thank you for posting another way to enjoy this fantastic blend!
Wafa Shami says
Thank you for the lovely review. I'm so glad to hear you enjoyed the recipe! Za’atar popcorn is one of my favorites too.