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 4-5 Russet potatoes

Aleppo Pepper Seasoning

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

Chili oil

1/3 cup canola or other neutral oil
2 Tbsp Pasilla chili paste

Finish the potatoes

1 Tbsp Aleppo Pepper seasoning
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
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
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
3
In a separate bowl, mix the canola oil with the Pasilla paste and set aside as well
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
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
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
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
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
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/

Dan Horne

Retired Chef

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.