3 Yukon gold potatoes, cut into fries

3 tablespoons Gefen Olive Oil

1/2 teaspoon garlic powder

1 teaspoon Pereg Paprika

2 teaspoons za’atar

1 teaspoon salt

1/4 cup Baracke Tahini

2 tablespoons Gefen Light Mayonnaise

1 tablespoon lemon juice

1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

1/2 teaspoon Pereg Cumin

1/4 teaspoon dried parsley

1/2 teaspoon salt

2–3 tablespoons water