These fries are seasoned with za'atar, a Mediterranean seasoning made of sesame seeds, sumac and herbs! Baked fries can end up soggy or hard, but these baked curly fries manage to be creamy, potato-y and crisp.
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).
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.
Toss the hot curly fries immediately with the sesame seeds, sumac and thyme. Serve hot with the garlic lemon yogurt sauce and ketchup.
If you don't have a spiralizer, you can cut these fries into matchsticks instead. The cooking time may change depending on how thick you cut the fries.