These Baked Sweet Potato Fries with Za’atar are perfectly spiced and golden brown! You won’t be able to eat just one.
I consider myself very lucky that my boys love their fruits and veggies. However, there are a couple of vegetables that always cause them to turn up their noses – zucchini (unless it’s tucked inside of muffins or meatballs, or served as baked fries) and sweet potatoes. The sweet potatoes are a “no go” on every level, even when we order sweet potato fries from our favorite burger joint.
I don’t know what it was about these particular fries that prompted them to give sweet potato fries another chance. Though it probably had something to do with the fact that I was the one who made the fries, and they didn’t want to hurt their dear ol’ mum’s feelings. Nothing like a little mother guilt to encourage adventurous eating.
“Huh, those are actually pretty good.” I though they were just appeasing me until they both went back for second, then third helpings. It appears that we have some sweet potato fry lovers after all. Kudos to the sprinkling of za’atar for adding some irresistible flavor.
If you’re not familiar with za’atar, it’s a Middle Eastern spice mixture that typically includes thyme, sumac, sesame seeds, oregano, marjoram and salt. It’s incredibly versatile and can be used in everything from hummus and dressings to meats and rice. If there is a Middle Eastern market near you, you can find za’atar there. If not, it is readily available on Amazon.
As for the fries, my three tricks are simple. First, blot off any excess moisture from the potatoes before tossing with the olive oil. Second, use parchment paper to stop the fries from sticking to the baking sheets. And third, use high heat and turn the fries every 10 minutes. The result? Tender, golden brown fries, just right for snacking.
Baked Sweet Potato Fries with Za'atar
- Cut potatoes lengthwise into slices that are ⅓-inch thick and then cut each slice into ⅓-inch thick strips. Dry the potatoes between two kitchen towels.
- In a large bowl, combine the potatoes, olive oil, za’atar and salt.
- Arrange the potatoes in a single layer potatoes on the two prepared baking sheets.
- Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking.
Other healthy sweet potato recipes:
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