Ingredients

• 1 cup ketchup, such as Heinz
• 1/4 teaspoon ground cloves
• 4 tablespoons (1/2 stick) unsalted butter
• 5 large russet potatoes, parboiled in salted water, peeled and cut into 1-inch cubes
• 2 teaspoons za'atar
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 Fresno chiles, thinly sliced
• 1/4 cup coarsely chopped mixed herbs (a combination of cilantro, dill and parsley)
• Juice of 1 lime

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Instructions

1. For the clove-scented ketchup: Whisk together the ketchup and clove in a small bowl. Cover and let sit at room temperature.
2. For the Home Fries: Heat the butter in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add the potatoes, za'atar, paprika, turmeric and a very generous amount of salt and toss to coat the potatoes. Use a spatula to press and crush the potatoes against the bottom of the pan. Cook until golden brown and crisp on the bottom, about 4 minutes. Turn in large chunks and press again to crisp. Cook until browned on the bottom, another 4 minutes. Taste and add salt as needed.
3. While the potatoes crisp, heat the vegetable oil in a small skillet over medium heat. Add the chiles and cook, stirring, until warmed and very slightly softened, about 1 minute. Stir in the herbs.
4. Spoon the chile mixture over the potatoes and drizzle with the lime juice. Serve straight from the pan, with the clove-scented ketchup on the side.