×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Shawarma Fries with Greek Yogurt Sauce

Share this

Print Recipe

Dish

School Foodservice

Prep Time

45 Mins

Cook Time

15 Mins

Serving

Serves 150

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

Shawarma Fries

  1. Preheat oven according to manufacturer’s instructions for potatoes.
  2. Prepare seasoning blend: Combine coriander, cumin, paprika, garlic, turmeric, allspice, cinnamon, cayenne, ginger, and oil in mixing bowl. Set aside until ready to use.
  3. 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.
  4. Line full size sheet pan with parchment paper. Place 5 lbs. of seasoned potatoes on each prepared pan.
  5. Bake immediately until golden brown and crispy.
    CCP: Cook to an internal temperature of 135°F or above.
  6. Serve ½ c using 4 oz spoodle or no. 8 disher.

Greek Yogurt Sauce

  1. Combine yogurt, mayonnaise, garlic, and cayenne pepper. Whisk to combine spices.
  2. Whisk in lemon juice.
    CCP: Hold at 41°F or below.
  3. 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

 

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Cyndie Story

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up