Yotam Ottolenghi's loaded fries with tahini yoghurt and smokey-sweet nuts

Name: Yotam Ottolenghi's loaded fries with tahini yoghurt and smokey-sweet nuts
Cuisine: Asian, Middle Eastern
Ingredients: 1kg skin-on Yukon Gold (or King Edward) potatoes, cut lengthwise into rough 1 1/2 cm-thick sticks; 2 tsp rice flour; 3 tsp extra virgin olive oil; 1 tbs finely chopped fresh coriander or parsley stems (or a mixture of both); 1 tbs apple cider vinegar; 45ml extra virgin olive oil; 40g pine nuts; 30g blanched almonds, roughly chopped; 1 tsp light brown sugar; 1 tsp nigella seeds (or black sesame seeds); 1 tsp Urfa chilli flakes (dried Turkish chilli pepper, substitute mild chilli flakes); 1 tsp Aleppo chilli flakes; 1/2 tsp hot smoked paprika; 60g Greek-style yogurt; 50g tahini; 1 tbs fresh lemon juice; 2 garlic cloves, crushed

Instructions

Is there anything more satisfying than loaded fries? Yotam Ottolenghi adds a global twist to this irresistible dish with a tangy yoghurt sauce and spiced, smoky nuts.

Updated at: Fri, 21 Aug 2026 14:40:21 GMT