These za’atar fries and cashew dipping sauce are the perfect weekend or afternoon snack. They’re packed with flavor and are ready in under 45 minutes!
The past week, my body has been craving starchy carbs and nothing else. I’m sure it has everything to do with getting over a stomach bug, and my body welcomed the energy boost. To appease a hard-core potato craving, I made these za’atar fries with cashew dipping sauce. These are SO simple, but packed full of flavor from the spices and garlic cashew sauce.
I’ve been using a new-to-me technique that includes soaking the cut potatoes in filtered water. This removes excess potato starch from the fries and helps them crisp up in the oven. My favorite potatoes to use when making za’atar fries are Yukon gold or russets. I’ve made these with red potatoes and sweet potatoes, but each type requires a slightly different baking time. For this particular recipe, I used 4 small-medium sized Yukon gold potatoes.
I used a combination of high-heat avocado oil and coconut oil to bake the fries. The combination of oils tastes the best (to me), but you can use any other high-heat oil that you like. Once the fries are out of the oven, I lay them on paper towels to help absorb any extra oil. After that, they’re ready for dipping! I whipped up a really simple spicy garlic cashew dipping sauce that tastes amazing with the za’atar spices. If you’re planning to make the cashew sauce a head of time, then soak a cup of cashews overnight so they’re really easy to blend.
I made these fries multiple times this week and my kids devoured them! One time, I used russet potatoes and made HUGE fries. I also increased the amount of za’atar to almost 1 1/2 tablespoons to make each fry coated in spices. YUM! If you have about 40 minutes of free time on your hands, these za’atar fries are the perfect snack.