Description
Lebanese street fries with slaw.
Ingredients
Units
Scale
Fries:
- 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
Instructions
Fries:
- If using frozen fries, prepare according to directions on package.
- Wash and cut yukon gold/red potatoes into uniform wedges.
- 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.
- Line potatoes up so they are separated on the sheet pan (you will probably need 2)
- Bake at 475 degrees for 25-35 minutes until golden brown (swap trays halfway through baking and flip fries)
- Once fries come out of the oven, toss fries with the minced garlic and fresh parsley
Slaw + Sauce:
- Mix together the ketchup and mayonnaise
- 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.