ZA'ATAR STEAK FRIES

Ingredients

4 large russet potatoes, washed, peeled and sliced into wedges.

2 Tbsp. corn flour

2 Tbsp. extra virgin olive oil

1 tsp Rose Burak Za’atar

Sea salt

 

Method

 

Preheat oven to 395°F/200°C. Slice potatoes into wedges, approximately 12 wedges per potato. Pro tip: quarter the potato lengthwise, then slice each quarter into three wedges.

Soak potatoes in filtered water, with a pinch of sea salt, for 2-3 hours, or up to overnight. For quicker results, cook the potatoes in boiling water, also with salt, until they are half-cooked.

Drain potatoes from the water. Pour in the olive oil and mix well.

Prepare a baking sheet with parchment paper on it and transfer the potatoes. With a fine sieve, sprinkle the potatoes with the corn flour and a pinch of salt.

Place in hot oven. Bake for 15 minutes, or until golden.

 

Remove the potatoes. Lightly season the fries by sprinkling or massaging by hand with Rose Burak Za’atar. Transfer to a serving plate

Serve immediately with an extra side of za’atar.