Aleppo Pepper Home Fries
These vibrant Aleppo pepper home fries boast a smoky, subtly spicy kick from a blend of Aleppo pepper, smoked paprika, and chili oil. The crispy potatoes are infused with garlic and onion, finished with a touch more Aleppo, butter, and a sprinkle of Pecorino and parsley for a flavorful and satisfying side
Ingredients
Aleppo Pepper Seasoning/Salt Mix
Chili oil
Finish the potatoes
Instructions
-
Scrub the potatoes well, wrapping in aluminum foil and roast in a 425ยฐ oven for 45 minutes. Potatoes should be about 80% cooked through and still resistant when pierced with a knife. Remove the foil from the potatoes, place on a plate and refrigerate until fully cooled.
-
While the potatoes are cooking/cooling, mix up the Aleppo Pepper Seasoning and fine table salt in a bowl and set aside
-
In a separate bowl, mix the canola oil with the Pasilla paste and set aside as well
-
Once cooled you can either peel the potatoes with a knife or simply rub off the skins. I prefer them with a little bit of skin attached for a more rustic look. Cut into approximately 1 in cubes. You may cut smaller if preferred
-
Preheat a cast iron or carbon steel pan over medium heat. While it's heating toss the diced potatoes with the chili oil and 1 Tbsp of the Aleppo pepper/salt seasoning blend
-
Add the tablespoon of the butter to the skillet. Add the potatoes and spread out to ensure good contact with the pan and the potatoes
-
While the potatoes start to brown, preheat up your oven to 425ยฐ once more. Toss the potatoes to get even browning. Cook for 10 minutes. Add the onions and continue to toss until the onions start to turn translucent. Cook 5 minutes more
-
Add the garlic, tossing immediately, and then transfer the pan to the hot oven for 15-20 minutes. The size you cut your potatoes will determine the final time. You're looking for some additional browning
-
Potatoes should be tender inside. Check for seasoning (salt only) and transfer to a serving bowl. Garnish with Pecorino cheese and fresh chopped parsley
