Lizzy's Sweet Kitchen

Disclaimer: This is not my recipe all the credit goes to Ottolenghi the recipe is from his Extra Good Things cookbook linked: here

I still think about these fries, even though I made them 2.5 months ago. I can’t believe they’re oven fries! Ottolenghi has truly perfected the art of oven fries with this recipe. The rice flour makes them perfectly crispy, and the toppings take them to another level: smoky-sweet nuts, tahini, and quick-pickled cilantro and parsley.

This dish is bursting with flavor and texture. It’s easily one of my favorite recipes of 2025, and definitely one I’d make again, which is saying a lot, since I usually only cook most recipes once. These fries are perfect for game days or cozy movie nights, and anyone who loves bold, flavorful food will appreciate them.

Disclaimer: This is not my recipe all the credit goes to Ottolenghi the recipe is from his Extra Good Things cookbook linked: here

Ingredients

• 2 lb 2 oz/1kg Yukon Gold potatoes, scrubbed clean, unpeeled, cut lengthwise into roughly ½-inch/1½cm-thick sticks
• 2 tsp rice flour or cornstarch
• 2 tbsp olive oil
• ½ cup/10g cilantro or parsley stems (or a mixture of both), finely chopped
• 1½ tbsp apple cider vinegar
• salt
• Smoky Sweet Nuts
  • 3 tbsp olive oil
  • ¼ cup/30g pine nuts
  • ¼ cup/30g blanched almonds
  • roughly chopped 1 tsp nigella seeds or black sesame seeds
  • 1 tsp Urfa chile 1 tsp
  • Aleppo chile
  • ½ tsp hot smoked paprika
  • 1 tsp light brown sugar
• Tahini
  • 3 tbsp/50g tahini
  • ¼ cup/60g Greek yogurt
  • 2 garlic cloves, peeled and minced
  • 1½ tbsp lemon juice
  • 3 tbsp water

Directions

1. Preheat the oven to 400°F.
2. On a large parchment-paper-lined baking sheet, toss the potatoes with the rice flour, oil, and 1 teaspoon of salt. Spread out so they’re not overlapping, then cover the sheet tightly with foil and bake for 15 minutes, for the potatoes to steam and soften slightly. Remove the foil, turn the heat up to 425°F, and return to the oven for 15 minutes. Use a spatula to gently flip the fries over and bake for 20–25 minutes more, or until nicely golden and crispy.
3. Meanwhile, place the cilantro stems in a small bowl with the vinegar. Set aside to pickle gently while you continue with the recipe.
4. Make the smoky sweet nuts by first putting the oil into a small frying pan on medium-high heat. Once hot, add the pine nuts and almonds and cook, stirring occasionally, until toasted and nicely browned, 2–3 minutes. Remove from the heat and immediately stir in the nigella seeds, Urfa and Aleppo chiles, paprika, sugar, and ¼ teaspoon of salt. Transfer to a bowl and set aside.
5. Make the tahini yogurt by putting all the ingredients into a bowl with ¼ teaspoon of salt and whisking until smooth. Add another 1 tablespoon of water if needed—it will thicken as it sits.
6. To serve, transfer the fries to a plate and drizzle all over with the tahini yogurt. Spoon on the nut mixture, followed by the pickled cilantro stems and their liquid.

• Notes:
  • Smoky sweet nuts – Store in a sealed container on your shelves for up to 2 weeks.
  • Spoon these nuts onto dips like hummus or labneh or any roasted vegetables (don’t forget the tahini sauce!).