Name: Aleppo Pepper Home Fries
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 4 large 4-5 Russet potatoes; 1 tsp 1.5 Aleppo pepper, finally ground; 2 tsp smoked paprika; 1 tsp Black Pepper, coarse ground; 1 tsp granulated garlic; 1 tsp granulated onion; 2 Tbsp table salt; 1/3 cup canola or other neutral oil; 2 Tbsp Pasilla chili paste; 1 Tbsp Aleppo Pepper seasoning; 1 tablespoon unsalted butter , divided; premade chili oil; 1/2 cup white onion , chopped; 2 cloves garlic , minced

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

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Prep Time 10 mins Cook Time 90 mins Total Time 1 hr 40 mins Difficulty: Intermediate Cooking Temp: 425 C Best Season: Suitable throughout the year

Instructions

Scrub the potatoes well, wrapping in aluminum foil and roast in a 425° 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 by putting the Aleppo pepper, paprika, black pepper, granulated garlic, granulated onion and fine table salt in a bowl. Mix 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 pressed steel pan over medium heat. While it's heating toss the diced potatoes with the chili oil and a Tbsp of the Aleppo pepper seasoning
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 425° 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

Aleppo Pepper Home Fries