Sumac fries with garlic yogurt sauce is the easy, oven-baked potato side dish you’ve been waiting for. Since I tested this recipe, we’ve made it no less than 10 times! Anytime I have potatoes to use up, I am obsessed with making these. They’re always crispy and they’ve been a great addition to any Mediterranean bowls that we throw together for dinner. Sumac fries are kid-approved too! Serve these for an easy weeknight side dish, or get a sheet tray together for your next football watch party!
What is sumac?
Sumac is a spice that is popular in the Middle East. If you’ve ever had za’atar, sumac is an ingredient in this super popular spice blend. It has a tangy, almost lemon-like flavor and adds a little zip to any recipe. I love using it on roast chicken, for seasoning veggies, and sprinkled on top of hummus or other dips. Prepare for sumac to become a staple in your household!
How to make Sumac Fries
Ingredients you’ll need
- Sumac. Sumac is used both for the potatoes and in the garlic yogurt dip. I was able to find mine on Amazon here.
- Potatoes. I’m extremely partial to using Yukon gold potatoes here! I think they have a much better texture and flavor, but russets will also work.
- Olive oil. Use your favorite olive oil here, something that’s good for roasting at high temps.
- Yogurt. Using a full-fat yogurt is necessary here! My favorite brand is FAGE and I use their full-fat 5% greek yogurt.
- Garlic. Garlic is an obvious must here! I grate fresh garlic cloves into the yogurt sauce–so easy and delicious!
- Dill. I use dried dill in the yogurt sauce for an extra punch of flavor–don’t skip!
How to prepare Sumac Fries
- Prepare your potatoes. Start by rinsing your potatoes to remove any dirt. Dry them really well with a kitchen towel and then cut them into wedges. It’s totally up to you whether or not to peel them, but I prefer skin-on.
- Season. Toss your potato wedges in a large mixing bowl with olive oil, sumac, garlic powder, salt, and pepper. Make sure the potatoes are evenly coated with the spices.
- Roast your potatoes. Spread the potatoes in an even layer on a baking sheet lined with parchment paper. Roast at 425 degrees F for 15 minutes and then using a flexible spatula, flip the potatoes over, and roast for another 10 minutes, until crispy.
- Mix your sauce. While your sumac fries roast, mix all the ingredients together for the garlic yogurt sauce.
- Serve. Transfer your potatoes to a serving plate with garlic yogurt sauce for dipping. Serve with lemon wedges and sprinkle with fresh dill, if desired.
FAQs about making Sumac Fries
What’s the best potato to use for sumac fries?
I love using Yukon gold potatoes! They have the best flavor and texture in my opinion, and they get nicely crispy in the oven. Russet potatoes will also work, but Yukons are the best!
Are sumac fries gluten-free?
Yep! They’re both gluten-free and the potato wedges themselves are vegan. Swap in a plant-based plain yogurt to make the whole thing vegan!
Can sumac fries be made in the air fryer?
Yes! You can totally make these sumac fries in the air fryer. Depending on the size of your basket, you may need to make these in batches. Add your seasoned potatoes to the basket of your air fryer and fry at 400 degrees F for 15 minutes, shaking the basket every 5 minutes.
What to serve with Sumac Fries
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Sumac fries are the easy, oven-baked potato side that you didn’t know you needed! They’re impossibly easy to make, full of flavor, and easy to pair with any main dish.
5–6 Yukon gold potatoes, cut into wedges
4 tablespoons olive oil
1 1/2 tablespoons ground sumac
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Garlic Yogurt Sauce:
1 cup full-fat Greek yogurt
2–3 garlic cloves, grated or passed through a garlic press
1 1/2 teaspoons ground sumac
2 teaspoons dried dill
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon honey
2 teaspoons olive oil
salt and pepper to taste
Fresh dill, for serving
Lemon wedges, for serving
- Make the garlic yogurt sauce: Mix all the ingredients together and season to taste with salt and pepper. Keep in the fridge in an airtight container until ready to use.
- Make the sumac fries: Preheat an oven to 425 degrees F and line a baking sheet with parchment paper. In a large mixing bowl, toss the potato wedges with the olive oil and seasonings so that they are evenly coated. Spread them in a single layer on the prepared baking sheet.
- Transfer the tray to the oven and bake for 15 minutes. Using a flexible spatula, flip the potatoes over and bake for another 10 minutes, until golden brown and crispy.
- Transfer to a serving plate and serve with the garlic yogurt sauce. Sprinkle with fresh dill and serve with lemon wedges, if desired.
For a less intense garlic flavor, use only one clove. For a more intense flavor, use up to 3.
Instructions for making these in the air fryer are above in the blog post.
- Serving Size: 8 potato wedges
- Calories: 240
- Sugar: 2.8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 7.6g
- Cholesterol: 0
Keywords: sides, potatoes, fries