"We recently tested four new recipes at one of our high school campuses in collaboration with Potatoes USA. One in particular, which happened to be my favorite as well, seemed to stand out from the rest and that would be the Shawarma Fries. Fries tossed in an aromatic blend of spices topped with thinly sliced beef and drizzled with a tangy yogurt sauce that had just the right amount of kick. Our students really enjoyed sampling this new dish and we are looking into how we might incorporate this dish and other potatoes into our future menus." -Chef Anna Smith, Garland ISD High School
Ingredients
Shawarma Fries
¼ cup Coriander
2 Tbsp Cumin
2 Tbsp Paprika
2 tsp Garlic, granulated
2 tsp Turmeric
1 ½ tsp Allspice
1 ½ tsp Cinnamon
1 ½ tsp Ginger, ground
1 ½ tsp Cayenne
¼ cup + 2 Tbsp Oil, vegetable
5 bags Potatoes, fries, frozen, reduced sodium, 5 lb. bag
Greek Yogurt Sauce
2 quarts Yogurt, Greek, plain, nonfat
2 quarts Mayonnaise, regular
½ cup Garlic, granulated
2 Tbsp + 2 tsp Cayenne pepper
1 cup Juice, lemon
Preparation
Prep Time: 45min | Cook Time: 15min
Shawarma Fries
Preheat oven according to manufacturer’s instructions for potatoes.
Prepare seasoning blend: Combine coriander, cumin, paprika, garlic, turmeric, allspice, cinnamon, cayenne, ginger, and oil in mixing bowl. Set aside until ready to use.
Prior to baking, season each 5 lb. bag of fries with ¼ c seasoning blend in a large mixing bowl or steamtable pan. Use gloved hands to massage the oil onto the fries, coating evenly. Note: Wear safety gloves with fresh single use gloves over them to protect hands from cold.
Line full size sheet pan with parchment paper. Place 5 lbs. of seasoned potatoes on each prepared pan.
Bake immediately until golden brown and crispy. CCP: Cook to an internal temperature of 135°F or above.
Serve ½ c using 4 oz spoodle or no. 8 disher.
Greek Yogurt Sauce
Combine yogurt, mayonnaise, garlic, and cayenne pepper. Whisk to combine spices.
Whisk in lemon juice. CCP: Hold at 41°F or below.
Serve 2 Tbsp using no. 30 disher.
Recommend serving fries with 2 oz of a thinly sliced cooked beef or lamb. 1 serving provides ½ cup starchy vegetable
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