Name: Sumac Fries with Garlic Feta Labneh Dipping Sauce Recipe
Prep time: 10 min
Cook time: PT-494873H12M34S
Total time: PT-494873H12M34S
Cuisine: Mediterranean
Ingredients: 5-6 large Yukon Gold potatoes, cut into wedges; 6 tablespoons olive oil, divided; 2 tablespoons sumac; 2 cloves garlic, finely minced; Kosher salt and freshly cracked black pepper, to taste; 1 cup store-bought labneh; Kosher salt, to taste; 2-3 cloves garlic; ½ cup feta cheese

I’m genuinely excited to share my recipe for Sumac Fries with Garlic Feta Labneh Dipping Sauce Recipe with you because it’s become one of my all-time favorite snacks and sides. These fries have this incredible tangy zing from sumac that perfectly complements the crispy golden wedges of Yukon Gold potatoes. And the garlic feta labneh dipping sauce? It’s creamy with a punch of garlic and the salty depth from feta, making every bite utterly addictive. Whenever I make these at home, people always want the recipe, and I’m so happy to finally put it down for you here!

Why You'll Love This Sumac Fries with Garlic Feta Labneh Dipping Sauce Recipe

What makes this dish truly special to me is the perfect harmony of flavors and textures. The sumac adds a subtle lemony brightness that wakes up the senses without overwhelming, while the potatoes stay crispy on the outside and tender on the inside. Tossing the baked wedges in a garlic olive oil mixture just elevates everything to the next level of deliciousness. And that creamy, garlicky labneh sauce with feta is the perfect calming dip that contrasts beautifully with the zesty fries.

I find this recipe really approachable for any home cook. It requires just a handful of simple ingredients that you can easily find in your pantry or grocery store. Plus, the preparation is straightforward — nothing complicated or fancy appliances needed beyond a food processor for the sauce. Baking the fries instead of frying makes it healthier and less messy, but you still get that wonderful golden crispness I love.

These fries are my go-to for so many occasions. They’re fantastic for casual weeknight dinners, sharing at parties, or as an appetizer for Mediterranean-themed meals. Every time I serve them, they’re a hit because they feel both comforting and a bit special thanks to the sumac and tangy labneh sauce. Trust me, once you try this Sumac Fries with Garlic Feta Labneh Dipping Sauce Recipe, you’ll want to make it again and again.

Ingredients You'll Need

The image shows a dark bowl filled with a smooth white sauce topped lightly with reddish-brown spice sprinkled unevenly across the surface. Around the bowl's rim, drops of the sauce have spilled over. To the left, a white tray holds golden-brown potato wedges with crispy, charred edges and a light dusting of the same reddish-brown spice. One potato wedge is placed on a light-colored round dish at the bottom right, also drizzled with the white sauce. The items are arranged on a white marbled surface with natural light casting soft shadows. Photo taken with an iphone --ar 4:5 --v 7

What I love about this recipe is how the ingredients are simple yet essential, each bringing something unique — from the creamy richness of labneh to the bright acidity of sumac that colors and flavors the fries. These basics come together to create something that tastes so much more elevated than the effort suggests.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Yukon Gold potatoes: I choose these for their creamy interior and ability to crisp nicely.
Olive oil: Essential for roasting and adding richness to the fries and garlic drizzle.
Sumac: This is the star spice, providing a bright lemony touch without acidity.
Garlic cloves: Minced fresh garlic for piping hot fries and the sauce adds vibrant depth.
Kosher salt and black pepper: For seasoning that truly enhances every bite.
Labneh: Creamy, tangy, and rich — the perfect base for the feta garlic dip.
Feta cheese: Adds a salty creaminess that blends beautifully into the labneh.

Directions

Step 1: Preheat your oven to 450 degrees Fahrenheit. This high heat is the secret to getting the outsides of the potatoes beautifully crisp while the insides stay tender.

Step 2: Cut 5 to 6 large Yukon Gold potatoes into wedges. Then, place them in a large zip-top bag with 3 tablespoons of olive oil, 2 tablespoons of sumac, kosher salt, and freshly cracked black pepper. Shake well to evenly coat every wedge with the seasoning.

Step 3: Transfer the coated potatoes onto a parchment-lined half sheet pan. Make sure they’re spread out in a single layer so they roast rather than steam.

Step 4: Roast in the oven for about 30 to 35 minutes, flipping the potatoes halfway through. You want each side to be evenly golden brown and crisp before removing them.

Step 5: While the potatoes are roasting, prepare the garlic feta labneh dipping sauce. In a food processor, combine 1 cup of store-bought labneh, ½ cup of feta cheese, 2 to 3 cloves of garlic, and kosher salt to taste. Pulse until completely smooth and creamy. Set aside in the fridge if you want it chilled.

Step 6: When the fries come out of the oven, whisk the remaining 3 tablespoons of olive oil with 2 cloves of finely minced garlic in a large bowl. Toss the hot fries in this mixture while they are still warm to infuse them with fresh garlic flavor.

Step 7: Taste and season the fries with extra salt and cracked black pepper if needed. Serve immediately with the garlic feta labneh on the side, garnished with a sprinkle of sumac for extra color and zing.

Servings and Timing

This Sumac Fries with Garlic Feta Labneh Dipping Sauce Recipe makes about 6 servings, perfect for sharing as an appetizer or side dish. The prep time is super quick — around 10 minutes to cut and season the potatoes and whip up the sauce. Cooking time takes about 30 minutes in the oven, so you’re looking at a total time of approximately 40 minutes from start to finish. There’s no resting time needed, but I do recommend serving the fries hot and the dipping sauce either chilled or at room temperature for the best flavor contrast.

How to Serve This Sumac Fries with Garlic Feta Labneh Dipping Sauce Recipe

The image shows a close-up of golden brown potato wedges arranged in a single layer on a white marbled surface. Each wedge has a crispy texture with some dark browned edges and spots of seasoning visible, including coarse salt and black pepper scattered across the potatoes. The wedges are thick, with a rough, slightly wrinkled skin on the outside and fluffy potato inside. The lighting highlights the crunchiness and varied shades of warm brown on the wedges. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these fries, I like to keep things simple but elevated. They’re a fantastic side for Mediterranean mains like grilled chicken, lamb kebabs, or even fish. Their zingy and creamy dipping sauce pairs beautifully with lighter proteins and fresh salads to round out the meal.

For presentation, I love to sprinkle extra sumac on top just before serving to give the fries a pop of vivid red color and an aromatic lift. You can serve the fries in a rustic wooden bowl or on a large platter with small ramekins of the labneh dip scattered around so everyone can dig in. Garnishing with some fresh parsley or chopped mint adds a vibrant green contrast that feels fresh and lively.

As for drinks, these fries are incredibly versatile. I often pair them with a crisp, chilled white wine like Sauvignon Blanc or a refreshing citrusy cocktail like a lemon spritz to complement the sumac’s brightness. Non-alcoholic options like sparkling water with a squeeze of fresh lemon also work wonderfully. These fries shine at casual gatherings, holiday appetizer spreads, family dinners, or even weekend hangouts when you want something both snackable and impressive.

Variations

I love experimenting with this recipe and have found a few variations that work really well. If you want a gluten-free option, you’re already set since this recipe is naturally gluten-free as long as your labneh and feta are clean-label. For a vegan twist, try using a dairy-free labneh alternative and swap the feta for a crumbled vegan cheese or nutritional yeast for that umami kick.

You can also play with different spices if you want to tweak the flavor. Za’atar is a great substitute or addition to the sumac, giving the fries a herby, nutty flavor. Adding smoked paprika or chili flakes in the garlic oil drizzle can gently heat things up if you prefer a bit of spice.

If you’re short on time, instead of baking, you could pan-fry the potato wedges for a faster crisp, but I do recommend the oven for the best even cooking. For the dipping sauce, sometimes I add a squeeze of fresh lemon juice to brighten it up even more or mix in a little fresh dill for an herbal note.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, store the fries separately from the labneh sauce in airtight containers. The fries keep best in the fridge for up to 2 days. Make sure to cool them completely before storing to avoid sogginess. The sauce can stay fresh for 3 to 4 days refrigerated and tastes even better as the flavors meld.

Freezing

I do not recommend freezing the fries because their texture changes and they tend to become mushy upon thawing. The creamy garlic feta labneh sauce also doesn’t freeze well, developing a grainy texture after thawing. It’s best to enjoy this Sumac Fries with Garlic Feta Labneh Dipping Sauce Recipe fresh or within a couple of days stored properly.

Reheating

When reheating the fries, I find the best method is to spread them out on a baking sheet and warm them in a 375-degree oven for about 10 minutes to bring back some crispness. Avoid microwaving as it makes them soggy and chewy. The dipping sauce is best served chilled or at room temperature, so I recommend not reheating it at all; just give it a quick stir before serving again.

FAQs

What is sumac and where can I find it?

Sumac is a tangy, lemony spice made from dried and ground sumac berries. It adds a bright, citrus flavor without acidity. You can usually find it in Middle Eastern or specialty spice stores and many well-stocked grocery or online stores now carry it as well.

Can I use regular sour cream instead of labneh?

While sour cream could be used in a pinch, labneh provides a thicker, creamier, and tangier base that really balances the feta and garlic in the sauce. If you use sour cream, you might want to strain it a bit to thicken or add a little cream cheese for texture.

Are Yukon Gold potatoes necessary?

Yukon Golds are my favorite for this recipe because of their creamy texture and ability to crisp on the outside. You could use russets or other waxy potatoes but expect slight differences in texture and flavor.

Can I prepare the dipping sauce ahead of time?

Absolutely! The garlic feta labneh dipping sauce actually tastes better after sitting for a few hours or overnight as the flavors meld beautifully. Just store it covered in the fridge and bring it out before serving.

Is this recipe suitable for kids?

Definitely! The sumac provides a mild, pleasant tang that most children enjoy, and the garlic feta dip is creamy and tasty without being too spicy or intense. It’s a fun and healthy treat that’s also a great way to introduce new flavors.

Conclusion

I hope you feel inspired to try this Sumac Fries with Garlic Feta Labneh Dipping Sauce Recipe soon. It’s such a joy to make and even more fun to share with friends and family. The combination of crispy, tangy fries and that rich, garlicky dip will make it a staple in your kitchen as it is in mine. Enjoy every delicious bite!