Okay, picture this: It was one of those drizzly evenings, you know the type, where all you want is cozy comfort food. I was scrolling through Pinterest, probably looking at pictures of cats or something, when BAM! A massive craving for loaded fries hit me. But not just any loaded fries. I wanted something with oomph, something exciting. My mind drifted to the amazing smells of Middle Eastern spices, specifically those gorgeous kofta spices. And then it hit me – why not combine the two?! Genius, right? Let me be honest, the first batch of these Kofta Spiced Loaded Fries was… okay. Edible, definitely, but not wow. It took a few more tries (and maybe a slightly burnt batch of fries, oops!) to get the spice blend just right, the textures perfect. But now? Oh man. Now it’s wow. This dish is pure comfort meets flavour explosion – crispy fries, juicy spiced meat, creamy sauce, fresh toppings… it’s just heaven on a plate.

What You’ll Need to Make These Epic Kofta Spiced Loaded Fries

Ready to raid your pantry? Here’s the lowdown on the ingredients. Don’t sweat it if you don’t have exactly everything, I’ve popped in some ideas for swaps!

For the Fries (The Golden Foundation!):

Potatoes: You’ll want about 1kg (that’s roughly 2 pounds, or 4 decent-sized) Russets. They just bake up so fluffy inside and crispy outside, perfect for this job. Swap idea: Sweet potatoes work if you like that sweet/savoury thing, or honestly, grab a bag of your favourite frozen thick-cut fries if time is tight. We’ve all been there!
Olive Oil: About 2-3 tablespoons. I like a decent extra virgin one, you can taste the difference.
Seasonings: Smoked paprika (about 1 tsp – the smoky stuff adds so much!), half a teaspoon each of garlic powder and salt, and a quarter teaspoon of black pepper. Or just eyeball it, you know?

For the Amazing Kofta Bit:

Ground Meat: Half a kilo (about 1 pound) of ground beef is fantastic – go for something like an 80/20 blend for flavour. Ground lamb is also incredible here, very traditional and rich. Swap idea: Ground chicken or turkey are leaner options, just maybe add a tiny bit more oil when cooking.
Onion: One small one, chopped up really fine or even grated. Grating sounds weird, but it melts right into the meat. Trust me.
Garlic: 2 or 3 cloves, minced. Or more. I always add more garlic. Always.
Fresh Herbs: This is key! About 1/4 cup chopped fresh parsley and 2 tablespoons chopped fresh mint. It makes everything taste so bright and, well, fresh. Using fresh mint makes such a difference, and it’s usually pretty easy to grab a bunch! Swap idea: Cilantro works too if you’re on Team Cilantro.
The Spices (Where the Magic Happens!):
- 1.5 teaspoons ground cumin (essential!)
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika (sweet or hot, your call)
- 1/4 teaspoon cinnamon (YES, cinnamon! It adds this background warmth, not sweetness, it’s amazing)
- A pinch (or more!) of cayenne pepper or red pepper flakes if you like a little kick
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Binder: One egg. Helps hold it all together. Swap idea: A flax egg works fine if you need an egg-free version (just mix 1 tbsp flaxseed meal with 3 tbsp water and let it sit for 5 mins).
Olive Oil: Just a tablespoon for cooking the kofta.

For the Creamy Sauce & Fun Toppings:

Yogurt Sauce:
- 1 cup plain yogurt. Greek style is thicker which I love, but regular plain yogurt is totally fine. Swap idea: Coconut or almond-based plain yogurt works a treat for dairy-free.
- 1 tablespoon fresh lemon juice. Please use fresh, it makes a difference!
- 1 small garlic clove, minced or grated (optional, but yum).
- Salt and pepper – taste and see what you think.
- Little extra: A swirl of tahini paste is chef’s kiss. Or a pinch of sumac for tang.
Fresh Bits:
- Some chopped tomatoes (cherry tomatoes are easy)
- Thinly sliced red onion (or pickled onions if you’re fancy!)
- More fresh parsley and/or mint, because why not?
- Crumbled feta cheese (optional, skip if dairy-free)
- A little sprinkle of sumac or paprika just to make it look pretty.

How Long Does This Kofta Spiced Loaded Fries Adventure Take?

Okay, let’s get real about the timing. No judgment here!

Prep: Give yourself a solid 25-30 minutes for chopping and mixing. Put on some music, relax into it. If you’re speedy, maybe 20.
Cooking: Plan for about 30-40 minutes. The fries need time to crisp up beautifully in the oven (or air fryer!), and you’ll cook the kofta while that’s happening.
Total Time: So, you’re looking at roughly an hour, maybe a smidge more, from start to finish. Yeah, it might be 15 minutes longer than just dumping cheese on frozen fries, but the flavour payoff is HUGE. Think of it as quality time investing in deliciousness! Grab a glass of wine (or mint tea!) while things are cooking. Making these Kofta Spiced Loaded Fries should feel good!

Let’s Cook! Your Step-by-Step Guide to Kofta Spiced Loaded Fries Heaven

Ready? Let’s do this! Just follow along, it’s easier than you think.

Step 1: Fries First! Make ’em Crispy!

First up, those glorious potatoes. Give them a good wash. Peel ’em or don’t – I like the skins on for extra rustic vibes. Cut them into fry shapes, aiming for about 1cm (just under half an inch) thick. Hot Tip I Learned: If you have an extra 30 mins, soak the cut potatoes in cold water. Drain them, then PAT THEM SUPER DRY with paper towels. Seriously, DRY. Water stops them crisping! Toss those dry fries with the olive oil, smoked paprika, garlic powder, salt, and pepper until they’re all nicely coated. Spread ’em out on a big baking sheet – ONE layer only, give them space! Crowding = steamed fries = sad. Use two sheets if you have to. Bake at 200°C (400°F) for 30-40 minutes. Flip them about halfway through so they brown evenly. You want them golden and looking irresistible. Air Fryer Peeps: Do 190°C (375°F) for 15-20 mins, shaking the basket a few times. You’ll know they’re ready when they smell amazing and look crisp!

Step 2: Mix Up That Amazing Kofta!

While the fries are baking away, make the kofta mix. Grab a bowl and gently combine the ground meat, super-finely chopped (or grated!) onion, minced garlic, chopped parsley and mint, all those wonderful spices (cumin, coriander, paprika, cinnamon, cayenne, salt, pepper), and the egg. Key Tip: Use your hands, but don’t go crazy mixing! Just bring it together gently. Overmixing makes meatballs tough, and we want tender kofta for our Kofta Spiced Loaded Fries. Now, you choose: form little bite-sized meatballs OR just leave the mixture loose and crumbly. I often do the crumble – it spreads out nicely over the fries later. Both taste awesome!

Step 3: Cook That Kofta!

Heat a tablespoon of olive oil in a big skillet over medium-high heat. If you made meatballs, carefully place them in the hot pan (don’t overcrowd – cook in batches if needed!) and brown them on all sides until cooked through. Should take about 8-10 mins. If you’re doing the crumble, just add the meat mixture to the pan and use a spoon to break it up. Cook, stirring now and then, until it’s nicely browned and cooked, maybe 7-9 minutes. If there’s loads of fat, you can tilt the pan and spoon some out. Smell that? That’s the smell of victory… and dinner! These Kofta Spiced Loaded Fries are getting closer!

Step 4: Sauce and Toppings Time!

Quick, while the kofta is finishing up! Make the sauce. Small bowl: stir the yogurt, lemon juice, optional garlic, salt, and pepper. Taste it – need more salt? More lemon? Add that swirl of tahini if you’re feeling fancy. Chop your tomatoes, slice your onion (or grab your pickles!), and make sure your herbs are ready to sprinkle. Freshness is key here!

Step 5: Assemble the Dream!

This is the moment! Fries are crispy? Kofta is cooked? Sauce is ready? Let’s build! Lay down a glorious bed of those hot, crispy fries on a big platter (or in bowls if you’re being civilized). Spoon that fragrant kofta mixture all over the fries. Be generous! Now, drizzle generously with that cool, creamy yogurt sauce. Finally, shower it all with the fresh toppings – tomatoes, onions, herbs, maybe some feta. A last little sprinkle of sumac or paprika makes it look like a magazine cover. Serve your Kofta Spiced Loaded Fries RIGHT NOW! Don’t wait!

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How to Serve These Beauties

Honestly, the best way to serve Kofta Spiced Loaded Fries is immediately while everything is hot and crispy!

The Big Share: My favourite way! Pile it all onto a huge platter, stick some forks in it, and let everyone dive in. It’s messy, fun, and perfect for movie nights or having friends over. Less washing up too!
Polite Portions: If you’re having a proper dinner, serving them in individual bowls looks great and ensures everyone gets a good amount of everything.
DIY Bar: Feeling creative? Put the fries, kofta, sauce, and various toppings in separate bowls and let everyone build their own perfect plate of Kofta Spiced Loaded Fries. Add extras like pickled turnips (seriously good!), olives, or even some harissa for heat lovers.

Got Leftovers? Storing Tips

Okay, real talk: assembled Kofta Spiced Loaded Fries don’t really do leftovers well. The fries get soggy under the sauce, and it’s just… not the same vibe. BUT! You can totally save the parts separately.

Fries: Pop leftover fries in an airtight container in the fridge (up to 2 days). The only way to revive them is in a hot oven (200°C/400°F) or air fryer for 5-10 mins until they crisp up again. Do NOT microwave them unless you enjoy sadness.
Kofta: Cooked kofta keeps well in the fridge for 3-4 days in an airtight container. Reheat gently in a pan or microwave.
Sauce & Fresh Stuff: Yogurt sauce lasts up to 5 days in the fridge. Keep chopped fresh toppings separate and use them quick, ideally next day.

Pro Tip: You can absolutely make the kofta meat mixture and the yogurt sauce a day ahead! It makes throwing these Kofta Spiced Loaded Fries together super quick when you’re ready to eat.

Seriously, Why I’m Obsessed With These Kofta Spiced Loaded Fries!

Okay, can you tell I love this recipe? Haha! It’s just the perfect combination of things I adore. You get that satisfying crunch and saltiness from the fries, then the warm, aromatic, savoury punch from the kofta spices and juicy meat. Then the cool, tangy yogurt sauce cuts through the richness, and the fresh herbs and veggies add brightness. It hits all the notes! It feels indulgent and comforting but also exciting and a little bit different.

It’s my secret weapon for easy entertaining (looks impressive, tastes amazing!), my cure for a ‘meh’ Tuesday, and just genuinely one of my favourite things to cook and eat right now.

So please, please, do yourself a favour and try these Kofta Spiced Loaded Fries! You deserve this deliciousness in your life. And hey, when you make them, pop back here and leave a comment! Let me know how it went, if you changed anything, if you loved it as much as I do. I genuinely love hearing from you guys! Now go forth and cook!

Kofta Spiced Loaded Fries

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Amazing Kofta Spiced Loaded Fries! Crispy fries meet savory Middle Eastern kofta & tangy yogurt sauce. Easy, flavourful fusion recipe. Try this dish!

Ingredients

About 1 kg (around 4 medium-large) russet potatoes
2-3 tablespoons olive oil
1 teaspoon paprika (smoked paprika is great!)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
500g (about 1 lb) ground beef (like 80/20) or ground lamb
1 small onion, chopped super fine or grated
2-3 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1.5 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika (sweet or hot)
1/4 teaspoon ground cinnamon
Pinch of cayenne pepper or red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 tablespoon olive oil (for cooking)
1 cup plain yogurt (Greek or regular)
1 tablespoon fresh lemon juice
1 clove garlic, minced or grated (optional)
Salt and pepper, just to your taste
Chopped tomatoes (like Roma or cherry)
Thinly sliced red onion
More fresh parsley and/or mint for sprinkling
Crumbled feta cheese (optional)
A sprinkle of sumac or paprika (optional, for looks)

Instructions

Step 1: Fries First! Make 'em Crispy!

First up, those glorious potatoes. Give them a good wash. Peel 'em or don't – I like the skins on for extra rustic vibes. Cut them into fry shapes, aiming for about 1cm (just under half an inch) thick. Hot Tip I Learned: If you have an extra 30 mins, soak the cut potatoes in cold water. Drain them, then PAT THEM SUPER DRY with paper towels. Seriously, DRY. Water stops them crisping! Toss those dry fries with the olive oil, smoked paprika, garlic powder, salt, and pepper until they're all nicely coated. Spread 'em out on a big baking sheet – ONE layer only, give them space! Crowding = steamed fries = sad. Use two sheets if you have to. Bake at 200°C (400°F) for 30-40 minutes. Flip them about halfway through so they brown evenly. You want them golden and looking irresistible. Air Fryer Peeps: Do 190°C (375°F) for 15-20 mins, shaking the basket a few times. You'll know they're ready when they smell amazing and look crisp!

Kofta Spiced Loaded Fries