Oven Fries With Tahini Yogurt and Smoky-Sweet Nuts Recipe (2024)

I still think about a post hike snack that my BnB host in Capadoccia made for me in 1996. Turkish style “disco” fries….fries smothered in a sundried, warm tomato sauce drizzled with a garlicky, yogurt sauce.

Yummy! The nuts almost burned in under 60 seconds. Careful not to over flour potatoes. Didn’t have the exotic peppers so used a bit more paprika and cayenne. But the spiciness seem to come from the cilantro pickles. This was amazing, heart healthy! & Dairy free. Thank you

Yogurt can be dairy-free.

Yogurt is dairy

I covered the potatoes with another sheet pan inverted over the top while steaming. Very convenient and no wasted foil.

This is the best NYTimes Cooking recipe of all time. It is the GOAT!

This was amazing, but dangerous: my wife and I couldn't stop eating the fries

Yummy! The nuts almost burned in under 60 seconds. Careful not to over flour potatoes. Didn’t have the exotic peppers so used a bit more paprika and cayenne. But the spiciness seem to come from the cilantro pickles. I still think about a post hike snack that my BnB host in Capadoccia made for me in 1996. Turkish style “disco” fries….fries smothered in a sundried, warm tomato sauce drizzled with a garlicky, yogurt sauce.

Delicious. Definitely dangerous! couldn't stop eating it

This is outstanding. The spiced nuts really take this dish to great heights. An excellent way to cook perfect oven fries too. I decreased the baking time because I was using convection. I found the yogurt sauce too bitter when I mixed it up, but this was probably due to the very tangy homemade yogurt I used. I ended up making an aioli with a little tahini and cream added to it instead. I didn’t have the peppers called for, so substituted regular pepper flakes and it was delicious.

Excellent !!

Delicious with either yams or regular potatoes - the yams aren't crispy, they are soft and sweet.

Wow besides the toppings being amazing….this is a fantastic way to roast potatoes so that they’re crispy, something I struggle with. Thank yooouuu Yotam NYTC

I didn't have yogurt so just made a tahini sauce with lemon and garlic and a bit of water. This is glorious; will absolutely eat again.

We are obsessed with this recipe. I could eat the every day of the week. We put it on a bed of arugula for some added freshness.

Skip the fries and make with a split, roasted sweet potato instead. Did not find Urfa chile flakes so used more Aleppo and paprika. This was delicious.

Loved learning this technique for oven fries--used gluten free all-purpose flour and it worked great. The sauce with nuts turned out to be too rich for my taste--even though the flavors were complex and tasty. I will definitely make the oven fries on any occasions I have a craving for french fries, but may just serve them with good ole malt vinegar or ketchup.

Looks like Persian Poutine!

Hmm! Way back, when I was involved in PR for food, the rule of thumb was no recipe ingredients unless they could be found in ANY standard supermarket. Guess the internet changed all that!Has anyone tried the Aleppo and Urfa chile flakes? Did they taste significantly different? Yes, yes... I'm sure I can substitute -- hoping to hear from folks who tried the real thing. Thanks.

This was delicious and not all that much work! Made the three toppings in less than 10", and refrigerated until later in the day. My potatoes were cut into 1/2 thick batons, and cooked faster (15" covered plus 15" uncovered, total). I used 2 Tbl. oil for the nuts, and reduced the Aleppo chile (to 1/4 tsp.) because my fresh bottle of flakes seemed really hot -- word to the wise, always taste the chile flakes before committing to the full amount in any recipe. Try with sweet potatoes next!

I would use less oil with the Smokey nut mix next time and I used golden granulated sugar, but I wonder if Honey or Muscovado would be better options for more depth and interest. Otherwise true to the recipe which was delicious. Found the chillies in a Kurdish store (Handsworth, Birmingham UK) at a third of the price and twice the volume of all the online offers. Good stuff.

I used coconut milk yogurt to make this dairy free and it was delicious! I ate the leftover spicy nuts with a spoon and am still dreaming about them - I used a basic chili flake mix from the Mexican foods section and they worked deliciously. For me cooking the nuts for 60 seconds was perfect on my set up - I wish I’d made more to sprinkle on my salad, yogurt, ice cream, etc the next day.I will try cassava flour to replace rice flour for a grain free version.

Use tofu yogurt to keep it dairy free and parve if your kosher

Wonder if sweet potatoes work with this...?