Ingredients

  • 8 cups water
  • 1 tbsp cider vinegar
  • 2 tbsp salt, divided
  • 1 ½ lbs russet potatoes, scrubbed
  • 3 tbsp Sultan extra-virgin olive oil
  • 1 tbsp ziyad brand battata HARRA spice blend

Directions

Step 1

Preheat the oven to 425°F.

Step 2

Combine water, vinegar and 1 teaspoon salt in a large pot and bring to a boil over high heat.

Step 3

Cut potatoes into ½-inch-thick sticks. Add to the pot, reduce heat to medium and cook just until starting to become tender, about 10 minutes.

Step 4

Drain the potatoes and add them to a clean kitchen towel to catch any moisture. Gently pat dry, then transfer to a medium bowl and toss with olive oil, 1 teaspoon salt and battata HARRA spice blend. Carefully spread the potatoes in a single layer on a baking sheet. Bake, flipping halfway through, until golden and crispy, 30 to 40 minutes.

Step 5

Sprinkle with parsley and serve hot

Authentic recipes we love

Authentic recipes we love