1Tablespoonbutteror olive oil, or a mixture of both
1/2cupcanola oilor vegetable oil
2green onionssliced thin
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.
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.Should French fries be soaked? Soak the fries in salted water for at least 30 minutes. 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.About caramelizing onions: Add about 1/2 teaspoons of sugar to onions during the cook time to help sweeten and caramelize the onions quicker.