A crispy exterior with a soft, fluffy center makes these quick-cooking fried potatoes a fun addition to a kebab feast. At Mini Kabob in Los Angeles, these popular potatoes are served alongside skewers such as a Beef Shish Kabob, a delectable eggplant dip, toum, and parsley and onion salad.

June 2022

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Credit: Photo by Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita

Recipe Summary

total:
30 mins
Yield:
4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high to 375°F.  

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  • Using mandoline with crinkle-cut blade, cut potatoes crosswise into 1/4-inch-thick slices. Working in 3 batches, add potato slices to hot oil; fry, stirring occasionally, until golden brown and lightly crisped, 4 to 6 minutes. Using a spider, transfer fried potatoes to a large heatproof bowl lined with a paper towel. Gently toss once in bowl. Remove and discard paper towel. Sprinkle potatoes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon Aleppo pepper; toss to evenly coat. Season with additional salt, black pepper, and Aleppo pepper to taste. 

  • Repeat frying process with remaining potatoes, salt, black pepper, and Aleppo pepper. Oil temperature will drop to about 350°F while frying potatoes; let oil reheat to 375°F between batches. Serve immediately.

Note

Associated Recipe: Ikra (Eggplant Caviar)

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