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You can serve these baked curly fries however you want, or you can crumple up the parchment you used to bake the fries on into a cup, pile the fries in, and munch to your heart's content. #curlyfries #potatoes #carbs #snacks #sidedishes

Baked Curly Fries

Baked fries can end up soggy or hard, but baked curly fries manage to be creamy, potato-y and crisp.
Course Appetizer, Side Dish, Snack
Cuisine American, Mediterranean
Keyword appetizer, baked fries, curly fries, french fries, fries, garlic, lemon, potatoes, side dish, snack, sumac, thyme, yogurt, za'atar
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 338 kcal

Ingredients

Baked Curly Fries

  • 4 russet potatoes scrubbed
  • 4 T olive oil
  • 2 T sesame seeds
  • 2 tsp sumac
  • 2 tsp dried thyme

Garlic Lemon Yogurt Sauce

  • 1/4 cup whole milk yogurt
  • 1 T lemon juice
  • 1/2 tsp dried dill
  • 1/2 tsp sumac
  • 1 clove garlic minced
  • 1 T extra virgin olive oil
  • ketchup for serving

Instructions

Baked Curly Fries

  1. Use a spiralizer to cut out the fries (I use a thin spiral setting). Toss them with the oil and a couple of shakes of salt, then spread onto 2 parchment-lined baking sheets. (Make sure you use parchment, since foil or Silpats don't allow the potatoes to wick off enough moisture).

  2. Roast the potatoes one baking sheet at a time at 450F for 20 minutes on the bottom rack, flipping the potatoes halfway through with a big spatula (think the kind you'd use to flip pancakes). Don't worry if the edges seem really dark and there's pale spots; these fries taste best when you have crispy edges and soft, potato-y middles.

  3. Toss the hot curly fries immediately with the sesame seeds, sumac and thyme. Serve hot with the garlic lemon yogurt sauce and ketchup.

Garlic Lemon Yogurt Sauce

  1. Mix everything and season to taste with salt.