Go Back

Air Fryer Fries with Pistachio Dust and Rosewater Yogurt

Golden air fryer fries tossed in a salty, citrusy crushed-pistachio dust and served with a lightly perfumed rosewater yogurt.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Side Dish
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the fries
  • 2 large russet potatoes cut into fries, or a bag of frozen fries
  • 1-2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika optional
  • kosher salt and black pepper
For the pistachio dust
  • 1/2 cup roasted shelled pistachios
  • 1 lemon zested
  • 1/2 tsp flaky sea salt
  • Aleppo pepper or mild chili flakes a pinch, optional
For the rosewater yogurt
  • 3/4 cup full-fat Greek yogurt
  • 1-2 tsp rosewater
  • 1 tsp honey
  • 1 tsp lemon juice
  • salt a pinch

Equipment

  • Air fryer
  • Food processor
  • Small bowl

Method
 

  1. If using fresh potatoes, soak the cut fries in cold water 20 minutes, then drain and pat very dry.
  2. Toss with the oil, garlic powder, paprika, salt, and pepper. Air fry at 380°F for 15 to 20 minutes, shaking twice, until deep golden.
  3. Pulse the pistachios to a coarse crumb with the lemon zest, salt, and chili. Toss the hot fries in it.
  4. Stir the yogurt with the rosewater, honey, lemon juice, and salt. Start with 1 tsp rosewater — it's potent.

Notes

Go easy on the rosewater — a teaspoon too much and it tastes like perfume.
Coarse pistachio crumb, not powder, for texture.
Dust the fries hot so the crumb sticks.