Seasoning potatoes with Aleppo Pepper and cumin elevates your French fry game. This recipe for Turkish Fries comes from a chef/owner of a Turkish restaurant in California. This Turkish Potatoes recipe is a must try. Let’s take a look.
This recipe was first published October 2010 and updated May 2021 with better photos and step by step instructions.
About This Recipe and Why It Works
A few years ago we took a trip to California to visit our birdwatching, rock and roll loving, wine and foodie friends Nancy and Neal.
They treated us to dinner at a great little Turkish restaurant not far from their home. A wonderful family owned and operated restaurant serving up some of the best Turkish food I’ve ever had.
One of their specialties was their Turkish potatoes, Turkish fries actually. Practically every plate coming out of the kitchen was piled high with a side of these fries. A recommendation we couldn’t pass up.
They were absolutely “cant stop eating” scrumptious and I simply had to get the recipe and make these at home.
I became discouraged when once at home, and Googling Turkish fries, I came up empty handed and with no recipe.
So I turned to my friend Nancy, who is of the persuasive type, actually got the recipe from the owner and chef during their next visit to the restaurant. I was elated that I finally had my recipe for Turkish fries.
Let’s get started so you can make these Turkish potatoes in your own kitchen. It’s easy.
Ingredients You’ll Need
- Onions: A sweet or yellow onion for this recipe. And green onions for garnish.
- Canola Oil: Canola oil, a neutral oil, is an excellent choice for frying. It has a smoking point of 425 – 475 degrees. What is an oil smoke point? It’s the temperature of when an oil stops shimmering and begins to smoke. A higher smoke point is good for frying to produce heat high enough to properly crisp foods. Olive oil has a low smoke point, which will not get hot enough to properly crisp. Which alters the texture and taste of food.
- Potatoes: What’s the best potato for French fries? The russet potato. Russet potatoes are high in starch and low in moisture making them an excellent candidate for hot oil. Are Yukon Gold Potatoes good for French fries? With their light colored flesh and sweet flavor, they also make great fries.
- Aleppo Pepper: What is Aleppo pepper? A medium heat pepper used in Middle Eastern and Mediterranean Cuisine. The flavor is slight fruity with cumin undertones. Moist, oily, pungent, earthy with the addition of a little heat gives this a wonderful flavor on potatoes. So if you’re looking for Aleppo pepper recipes, the description on the back label on the jar even suggests potatoes as a recipient.
Ingredient Substitutions and Swaps
- Aleppo Pepper: What can I use in place of Aleppo Pepper? A good quality spice shop should carry Aleppo pepper, but if you can’t find it, the flavor is similar to Ancho chile pepper.
- Canola Oil: Vegetable oil is a neutral oil that an be substituted for Canola oil.
How to Make Turkish Fries
- Step 1: Peel two good-sized Yukon Gold or Russet Potatoes, and use a mandolin to cut perfect french fries.
- Step 2: Soak the fries in salted water for at least 30 minutes. Pat them dry with paper towels before tossing them in the hot oil.
- Step 3: Slice one large sweet onion and saute in oil over medium low heat with 1 tablespoon Aleppo pepper. Cook, stirring often until onion is caramelized, about 20 minutes.
- In a heavy skillet, (cast iron works well) add about 1/2 cup canola oil. Bring the temperature of the oil to 325 degrees. Add dried potatoes, salt and pepper and fry until all are beautifully browned.
- Drain potatoes on paper towel before placing in a serving bowl.
- Step 5: Using tongs, toss with caramelized onion, Aleppo pepper mixture. Add chopped green onions and add one teaspoon cumin. Adjust with more salt and pepper if needed, and gently toss again using tongs.
Low and slow is the name of the game when caramelizing onions. And the time to caramelize onions can take up to 40 minutes. Adding about a a half teaspoon of sugar to the onions during the procedure will speed up the process.
Soaking peeled potatoes in water removes some of the excess starch from the outside of the potato. This will help keep the fries from sticking together during frying process and aid in crispier texture. Pat them dry with paper towels before tossing them in the hot oil.
Recipe for Turkish Fries (Spicy Turkish Potatoes)
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 Turkish potato recipe or recipes using Aleppo pepper, please let me know. I’d love to give it a try.
Turkish Fries (Turkish Potatoes)
- 2 medium Potatoes Yukon gold or Russet
- 1 large sweet onion sliced
- 1 Tablespoon butter or olive oil, or a mixture of both
- 1 Tablespoon Aleppo Pepper
- 1/2 cup canola oil or vegetable 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 for 30 minutes.
- In the meantime, slice one large sweet onion and saute in oil or butter with 1 tablespoon Aleppo pepper. Cook over medium low heat until onion is caramelized, about 20 minutes.
- In a heavy skillet (cast iron works well here), add about 1/2 cup canola oil. Heat oil to 325 degrees. Pat potatoes dry with a paper towel, salt and pepper and add them to the oil. Fry until all are beautifully browned.
- Drain potatoes on paper towel, place in a serving bowl.
- Using tongs, 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 2 – 4 people.
Turkish Fries …They’re What’s for a Great Side Dish.
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