Mini Kabob Potatoes

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.

Mini Kabob Potatoes
Photo: Photo by Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita
Total Time:
30 mins
4 to 6 servings


  • Neutral cooking oil, for frying

  • 2 pounds medium-size russet potatoes (about 4 medium potatoes), peeled

  • 1 ½ teaspoons kosher salt, divided, plus more to taste

  • ¾ teaspoon black pepper, divided, plus more to taste

  • ¾ teaspoon Aleppo pepper, divided, plus more to taste

  • Ketchup, hummus, or Ikra (Eggplant Caviar) (see Note), for dipping


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

  2. 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.

  3. 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.


Associated Recipe: Ikra (Eggplant Caviar)

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