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Fries on sheet pan

Lebanese Street Fries

  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: appetizer
  • Method: baking
  • Cuisine: Lebanese


Lebanese street fries with slaw.




  • 2 lbs yukon gold or red potatoes (or frozen)
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt (additional for after cooking)
  • 1/2 tsp aleppo pepper
  • Black pepper
  • 2 cloves of garlic, minced
  • 1/4 cup fresh parsley, chopped

Slaw + Sauce:

  • 2 cups shredded cabbage (or prepared slaw mix from grocery store)
  • 1/3 cup ketchup
  • 1/3 cup mayonnaise
  • 1/2 lemon



  1. If using frozen fries, prepare according to directions on package.
  2. Wash and cut yukon gold/red potatoes into uniform wedges.
  3. On a large sheet pan, toss mixture of olive oil, garlic powder, 1 teaspoon kosher salt, aleppo pepper and a few grinds of fresh ground black pepper.
  4. Line potatoes up so they are separated on the sheet pan (you will probably need 2)
  5. Bake at 475 degrees for 25-35 minutes until golden brown (swap trays halfway through baking and flip fries)
  6. Once fries come out of the oven, toss fries with the minced garlic and fresh parsley

Slaw + Sauce:

  1. Mix together the ketchup and mayonnaise
  2. Gather 2 cups of slaw, squeeze 1/2 a lemon and add 2 tsp of the sauce. Mix

Serve the fries hot and drizzle sauce on top and slaw. Enjoy off the pan or stuff into pita for a sandwich style dish.

Keywords: potatoes, Lebanese, street food, slaw, lebanese street fries, whole30, batata sandwich