These 4-Ingredient Easy Baked Za’atar Fries are the perfect flavorful side dish for all your summer grilling! Vegan/GFJump to Recipe
I am truly so excited to shared these Easy Baked Za’atar Fries. They have been my go-to side dish of summer. They pair perfectly with grill season and I love serving them with turkey burgers and grilled chicken. I have been so obsessed, I’m pretty sure I made them everyday for a week and did not get sick of them. I’m not exaggerating.
Za’atar Fries Ingredients
Russet Potatoes: No need to peel them unless you want to! I enjoy the crispy skins on my potatoes (lots of extra nutrients in the skin, too!). We’ll get into all the deets on cutting your potatoes into fries later on.
Olive Oil: More than you might think because it’s key to getting these fries nice and crispy.
Za’atar: A beloved spice and herb mixture that has been a staple in Middle Eastern and Mediterranean cuisine for thousands of years. There is much debate about what constitutes authentic za’atar, but generally the mixture includes dried thyme, oregano, marjoram, sumac, sesame seeds, and salt. I highly recommend the Spicewalla blend.
Salt: Any salt you have works great! I love using a bit of flaky sea salt to take things to the next level, but it’s certainly not required.
How to Cut Potatoes Into Fries
I’m going to break this down as simply as possible so this process feels like a breeze.
- Cut a thin slice lengthwise off the end of your potato so that you have a flat base.
- Put the flat base of your potato down on a cutting board and cut it lengthwise (top to bottom) into thin slices.
- Lay each of those thin slices flat on the cutting board and cut them crosswise to form fries.
- Repeat until all your potatoes are sliced into fries!
I hope these Easy Baked Za’atar Fries become part of your summer rotation! If you give them a try, be sure to leave a rating, review, question, or concern. I always love hearing from you! You can also find me on Pinterest, Instagram, and TikTok.
More Delicious Sides
- Actually Delicious Cucumber Tomato Salad
- The Very Best Vegan Garlic Bread
- Crispy Parmesan Dijon Brussels Sprouts
- Japanese-Inspired Miso Green Beans
- Mascarpone Mashed Potatoes
Baked Za’atar Fries
- 1 large baking sheet pan
- parchment paper
- 4 medium russet potatoes washed and scrubbed (this will yield about 4 heaping cups once sliced)
- 2 tbsp extra virgin olive oil
- 2 tbsp za'atar spice blend
- sea salt to taste (flaky sea salt is fun but definitely not required)
- Preheat oven to 425° F and line a baking sheet with parchment paper. Set to the side.
- Slice your clean potatoes into fries! Cut a thin slice lengthwise off the edge of the potato to serve as a flat base. Put the flat base down on your cutting board and cut the potato lengthwise into thin slices. Finally, take each of your thin slices and cut them crosswise to create fries. Repeat this process until all your potatoes are sliced.
- Put your sliced potatoes in a large bowl and toss with the olive oil, za'atar, and pinch of salt until combined. Spread out evenly on the prepared sheet pan so no fries are touching (we want the steam to be able to escape so the fries get crispy!).
- Bake for 35-40 minutes, or until the fries have browned nicely and crisped up. I usually pop them out of the oven and flip them over at about 20 or 25 minutes in to get them crispy on both sides.
- Serve with ketchup or your favorite dipping sauce. Enjoy as an appetizer or as a side to your favorite burgers or grilled protein!
Photography by Hope Agresti