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 ½ 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 6: 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.
Tips
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)
So, when you’re in the mood for 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.
Related Recipes
And if you’re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipe ideas, including the most popular on my site for Broccoli Cheese Rice Casserole.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Turkish Fries (Turkish Potatoes)
Ingredients
- 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
- ½ cup canola oil or vegetable oil
- 2 green onions sliced thin
- 1 teaspoon cumin
- Salt and Pepper to taste
Instructions
- 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 ½ 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.
Notes
Nutrition
Turkish Fries …They’re What’s for a Great Side Dish.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Fries are one of my weaknesses. Can. Not. Resist! Haven’t had Turkish ones, though — but you know I will. Thanks!
I am not one to turn down any variety of fries. And I’m always available tor taste testing!
Now 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!
I 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.
Those potatoes are delicious Kristi. Can’t wait to make them again.
These fries look so delicious! Must give it a try!
Angie
Oh 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.
I was very glad to find that recipe Barbara! Really a delicious combo of flavors.
I 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.
LOL Chris, I did think about throwing in a sentence that included snakes and a Harrison Ford rescue!
We were in Denver for 45 minutes last week. No Turkish fries at the airport though.
ok, you are in serious trouble! You didn’t let me know????? I could have sent John Elway out for a meet and greet.
You 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! 🙂
Definitely worth the lusting! As always thanks for the visit and the comment Heather, now get back to winning that money over at Foodbuzz! 🙂
You 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.
I 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.
I’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. 🙂
LOL – 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.
Actually- it was you, Lea Ann, and Bob too, who had the water dumped in your laps. The waitress was adequately embarrassed 🙂
Well now, you’d think I could remember something like THAT! Too funny
Wow, 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
Do you know I’ve never fried anything… but I might just have to try. These taters look really wonderful!
And you live in Texas????? I can-not believe you’ve never fried anything. Actually I’d prefer to think these were “sauteed” 🙂
This 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!
Love that hummus idea!
These sound fantasic! And I love learning about a spice that I don’t have!
Me too Pam. Espcially when you find something really delicious to use it in. As always thanks for stopping by.
Wow! 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. :).
Refresh my memory Nancy…was it Neal that took the brunt of that spill?
I 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.
These 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.
The taters sound really good and I’ll save it. We’re having your southwestern corn chowder for supper tonight.
Make it an International meal and side it with a plate of these fries. yum
What 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!)