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Aleppo Pepper Home Fries

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
Description

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
  • 4 large Russet potatoes
    • Aleppo Pepper Seasoning/Salt Mix
  • 2 Tbsp Aleppo Pepper Seasoning
  • 2 Tbsp table salt
    • Chili oil
  • 1/3 cup canola or other neutral oil
  • 2 Tbsp Pasilla chili paste
    • Finish the potatoes
  • 1 Tbsp Aleppo Pepper seasoning/Salt Mix (see above)
  • 1 tablespoon unsalted butter , divided
  • premade chili oil
  • 1/2 cup white onion , chopped
  • 2 cloves garlic , minced
  • Freshly grated Pecorino Romano cheese and chopped fresh parsley for garnish
Instructions
  1. 1
    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.
  2. 2

    While the potatoes are cooking/cooling, mix up the Aleppo Pepper Seasoning and fine table salt in a bowl and set aside

  3. 3
    In a separate bowl, mix the canola oil with the Pasilla paste and set aside as well
  4. 4

    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

  5. 5

    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

  6. 6
    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
  7. 7
    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
  8. 8
    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
  9. 9
    Potatoes should be tender inside. Check for seasoning (salt only) and transfer to a serving bowl. Garnish with Pecorino cheese and fresh chopped parsley
Read it online: https://brinnerbites.com/recipe/aleppo-pepper-home-fries/