This is a recipe for Turkish Fries. A recipe served in a Turkish Restaurant in California. The owner of the restaurant generously gave me the recipe. Fries are seasoned with Aleppo pepper and cumin. A beautiful combination for Yukon Gold potatoes.
A few years ago we took a trip to California to visit our birdwatching/rock and roll music loving/wine and foodie friends Nancy and Neal.
They treated us to a great little Turkish restaurant not far from their home. A wonderful family owned and operated small restaurant which Nancy has sadly reported is no longer in business.
This is where we fell in love with Turkish Fries.
Nancy being the persuasive sort that she is, coerced a pretty good description of the recipe out of the owner and emailed it to me back in January, 2004.
When I realized that I had printed it out and promptly misplaced it, I assumed it would show up eventually, hopefully sooner than later.
I could never find it. About a year ago, I became so obsessed, that I raided every cookbook in my possession and turned all spine side up and shook the dickens out of each hoping the recipe would magically fall out.
I emailed Nancy with a ridiculous and desperate request to search her “sent” email folder for the email. Not there.
Several times over the years, I’ve even Googled “Turkish Fries”…nada.
Hence, the lame attempt at “clever” for the title of this post. This Turkish tater recipe which has been buried for what seems like centuries has just been discovered, not in an Ark, but in the tombs of my cookbook collection…six years, eight months and one day later.
I opened up one of my cookbooks and there it was neatly folded in half, tucked away for safe keeping, nicely preserved in between the pages. Odd, since I’ve opened up that cookbook many times without making the discovery.
I want you to take a look at Nancy’s closing remark in the photo: “Don’t pass this around or I’ll have to report you to the Turkish Tater Police”.
Ok, I’m officially not “passing” it around, I’m posting it around. Has the Statute of Limitations run out? Think I’m safe?
Let’s get started.
Hopefully you’ve got a good spice store or an on-line source to find exotic spices because you’ll need to have some Turkish red pepper.
I found this amazing Aleppo Pepper at a local spice shop. Moist, oily, pungent, earthy with the addition of a little heat gives this a wonderful flavor on potatoes. The description on the back label even suggests potatoes as a recipient.
How to Make Turkish Fries
- Peel two good-sized Yukon Gold Potatoes, and use a mandolin to cut perfect french fries.
- Soak the fries in salted water while proceeding to the next step.
- Slice one large sweet onion and saute in olive oil with 1 tablespoon Aleppo pepper, until onion is caramelized, about 20 minutes.
- In a cast iron skillet, add about 1/2 cup canola oil. Get the oil hot, add wet potatoes, salt and pepper and fry until all are beautifully browned.
- Drain potatoes on paper towel, place in a serving bowl.
- Toss with caramelized onion/pepper mixture, chopped green onions, adjust with more salt and pepper if needed.
- Add 1 teaspoon cumin.
- Serves two.
Delicious! Nancy, even thought it’s been years since I’ve had the original dish, I do believe I came pretty close to recreating. A big sigh of relief, the Turkish Fries recipe lives!
Recipe for Turkish Fries
I hope you give this Turkish fries recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite seasoned french fries recipe, please let me know. I’d love to give it a try.
A recipe for Turkish Fries. This recipe comes from a Turkish Restaurant in Danville, California.
- 2 medium Yukon Gold Potatoes
- 1 large sweet onion sliced
- 1 Tablespoon Aleppo Pepper
- 1/2 cup canola oil
- 2 green onions sliced thin
- 1 teaspoon cumin
- Salt and Pepper to taste
Peel two good-sized Yukon Gold Potatoes, and use a mandolin to cut perfect french fries.
Soak the fries in salted water while proceeding to the next step.
Slice one large sweet onion and saute in olive oil with 1 tablespoon Aleppo pepper, until onion is caramelized, about 20 minutes.
In a cast iron skillet, add about 1/2 cup canola oil. Get the oil hot, add wet potatoes, salt and pepper and fry until all are beautifully browned.
Drain potatoes on paper towel, place in a serving bowl.
Toss with caramelized onion and Aleppo pepper mixture, chopped green onions, adjust with more salt and pepper if needed. Add 1 teaspoon cumin and toss. Serves two.
Turkish Fries …
They’re What’s for a Great Side Dish.
Beth says
October 7, 2010 at 1:14 pmWhat a great story! Funny how missing things something make themselves found again. (P.S. I won’t tell anyone you posted it if you don’t!)
Larry says
October 7, 2010 at 1:20 pmThe taters sound really good and I’ll save it. We’re having your southwestern corn chowder for supper tonight.
leaannbrown says
October 9, 2010 at 1:19 pmMake it an International meal and side it with a plate of these fries. yum
Cathy at Wives with Knives says
October 7, 2010 at 2:05 pmI hate it when I can’t find a recipe have to turn my entire bookcase upside down and even then don’t find it. These fries look so good, Lea Ann. I’m always looking for new ways to serve potatoes. I’m planning a trip to Penzy’s next week coincidentally so will look for the peppers.
leaannbrown says
October 9, 2010 at 1:19 pmThese fries are really good Cathy, you’ve got to try them. You can’t believe how many times I’ve looked for that darn recipe.
nancy says
October 7, 2010 at 2:49 pmWow! I’m so glad you found the recipe!! They are wonderful fries. You forgot to mention that for the whole experience a glass of water has to be dumped on someone. :).
leaannbrown says
October 9, 2010 at 1:17 pmRefresh my memory Nancy…was it Neal that took the brunt of that spill?
pam says
October 7, 2010 at 2:56 pmThese sound fantasic! And I love learning about a spice that I don’t have!
leaannbrown says
October 9, 2010 at 1:16 pmMe too Pam. Espcially when you find something really delicious to use it in. As always thanks for stopping by.
Dave says
October 7, 2010 at 4:03 pmThis dish looks great. I love aleppo pepper and it’s sharper flavor. I add it to our home made tzatziki and hummus all the time. Thanks for sharing!
leaannbrown says
October 9, 2010 at 1:16 pmLove that hummus idea!
Zia Liz says
October 8, 2010 at 12:49 amDo you know I’ve never fried anything… but I might just have to try. These taters look really wonderful!
leaannbrown says
October 9, 2010 at 1:14 pmAnd you live in Texas????? I can-not believe you’ve never fried anything. Actually I’d prefer to think these were “sauteed” 🙂
My Carolina Kitchen says
October 8, 2010 at 11:22 amWow, these fries look really good and it’s only breakfast time. What am I thinking?
I’ll have to keep an eye out for that special seasoning. I’m sure it makes all the difference in the world on these gorgeous fries.
Sam
Vickie says
October 8, 2010 at 12:33 pmI’m loving this post – Taters of the Lost Ark – LMAO and the shots of the hidden “scrolls” were such a fun touch. Your posts are very entertaining! Besides all that, french-fried potatoes are such a guilty pleasure by themselves and the seasonings on these ramp that up a few notches. Very nice. I want to hear the story about dumping a glass of water on somebody. 🙂
leaannbrown says
October 9, 2010 at 1:15 pmLOL – Hidden scrolls?? Why wasn’t I clever enough to think of that. If I remember right, we had just gotten seated and Neal got a whole glass of water down his back. I’ll have to check with Nancy to verify.
Nancy says
October 9, 2010 at 8:35 pmActually- it was you, Lea Ann, and Bob too, who had the water dumped in your laps. The waitress was adequately embarrassed 🙂
leaannbrown says
October 10, 2010 at 9:37 pmWell now, you’d think I could remember something like THAT! Too funny
dan says
October 8, 2010 at 1:31 pmI was just about to seriously diss on you for the title to this blog entry.
Then I read further and realized that these look like some really, really good fries. Way to go.
Joanne says
October 8, 2010 at 11:15 amYou know, I bet these taste better after all the time you’ve spent thinking about them and lusting after them. I mean, they sound pretty damn amazing as is.
girlichef says
October 8, 2010 at 12:14 pmYou know, I’ve done stuff like that before (book tucking/losing in plain view)! Guess you found it when you were meant to…they look like they were worth all of the lusting! YUM! And yeah, I’m gonna find me some of that Aleppo Pepper…delish! 🙂
leaannbrown says
October 9, 2010 at 1:09 pmDefinitely worth the lusting! As always thanks for the visit and the comment Heather, now get back to winning that money over at Foodbuzz! 🙂
Chilebrown says
October 8, 2010 at 11:46 pmWe were in Denver for 45 minutes last week. No Turkish fries at the airport though.
leaannbrown says
October 9, 2010 at 12:53 pmok, you are in serious trouble! You didn’t let me know????? I could have sent John Elway out for a meet and greet.
Chris says
October 9, 2010 at 2:46 amI could have told you it was located in the cookbook that you kept in the city of Tanis. Just watch out for the snakes….why did it have to be snakes? ha ha
Ok, seriously though, these fries look awesome. I bet that Turkish pepper adds a great kick to these.
leaannbrown says
October 9, 2010 at 12:50 pmLOL Chris, I did think about throwing in a sentence that included snakes and a Harrison Ford rescue!
Barbara says
October 9, 2010 at 12:08 pmOh my! The things you find tucked in books years later, Lea Ann! See how smart you were? Usually it’s an old grocery list…but this time, you really had a find! What fabulous looking fries. No wonder you were upset about losing the recipe.
I don’t think you’ll be in any trouble; I won’t tell.
leaannbrown says
October 9, 2010 at 12:45 pmI was very glad to find that recipe Barbara! Really a delicious combo of flavors.
Angie's Recipes says
October 10, 2010 at 4:23 pmThese fries look so delicious! Must give it a try!
Angie
Kristi Rimkus says
October 11, 2010 at 2:54 amI love it! That’s exactly something I would do. Put something away in a “logical” place and never find it again. 🙂
The potatoes sound delicious, I can see why you tried to hard to recreate them.
leaannbrown says
October 11, 2010 at 12:28 pmThose potatoes are delicious Kristi. Can’t wait to make them again.
Brian at HotSauceDaily.com says
January 11, 2011 at 5:43 pmNow I have a purpose for those mysterious Aleppo peppers in my spice cabinet.
Although, I would try frying twice, like Belgium fries, for extra crispiness.
Your Turkish Fries recipe lives for all to enjoy. Thanks Lea Ann!