Peel and rinse the potatoes. Cut them into fries-sticks.
Tip: Russet potatoes are ideal for frying.
Fill a large bowl with cold water and place the fries in it. Drain the fries and gently rub with a clean towel to dry.
Tip: Soak them in cold water for as long as possible. Soaking removes the starch from the potatoes making them extra crispy.
Heat the oil in a deep pan. Fry in batches for 7-8 minutes until golden brown.
Tip: Use vegetable oil as it has a high smoke point. Sunflower or canola oil works best. Add a tablespoon of ghee for extra flavor
Remove from the pan using a slotted spoon and place on paper towels to absorb the excess oil. Transfer on a piece of parchment paper and season with za’atar tossing to coat evenly. Serve with the dips of your choice!