Ingredients
2 ¼
pounds/1 kilogram skin-on Yukon Gold (or King Edward) potatoes, cut lengthwise into roughly 1/2-inch/1 1/2-centimeter-thick sticks
2
teaspoons rice flour
2
tablespoons olive oil
Kosher salt
Preparation
- Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- On a large parchment-lined baking sheet (tray), toss the potatoes with the rice flour, oil and 1 teaspoon salt. Spread them out in an even layer so they’re not overlapping. Cover the baking sheet tightly with foil and bake for 15 minutes, until the potatoes steam and soften slightly.
- Meanwhile, make the pickled stems: Add the herb stems to a small bowl with the vinegar and set aside to gently pickle.
- Prepare the nuts: Add the oil to a small frying pan and heat over medium-high. Once hot, add the pine nuts and almonds, and cook, stirring occasionally, until toasted and nicely browned, about 1 to 3 minutes. Remove from the heat and immediately stir in the sugar, nigella seeds, Urfa and Aleppo chile flakes, paprika, and 1/4 teaspoon salt. Transfer to a bowl.
- Make the tahini yogurt: Add all the ingredients to a bowl with 2 1/2 tablespoons water and 1/4 teaspoon salt; whisk until smooth. Add an additional 1 or 2 tablespoons of water, if needed, until the mixture is just pourable, since it tends to thicken as it sits.
- Remove the foil from the potatoes, turn the heat up to 425 degrees Fahrenheit/220 degrees Celsius and return to the oven for 15 minutes. Use a spatula to gently flip the fries over, separating them if they stick together at all, and bake for 20 to 25 minutes more, until nicely golden and crispy. Set aside to cool for 5 minutes.
- To serve, transfer the fries to a large serving platter and drizzle with the tahini yogurt. Spoon the nut mixture on top, followed by the pickled stems and their liquid. Serve immediately.
