Food Recipes Side Dishes Potato Dishes Mini Kabob Potatoes 5.0 (1) 1 Review A crispy exterior with a soft, fluffy center makes these quick-cooking fried potatoes a fun addition to a kebab feast. At Mini Kabob in Los Angeles, these popular potatoes are served alongside skewers such as a Beef Shish Kabob, a delectable eggplant dip, toum, and parsley and onion salad. By Ovakim and Alvard Martirosyan Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: Photo by Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita Total Time: 30 mins Yield: 4 to 6 servings Ingredients Neutral cooking oil, for frying 2 pounds medium-size russet potatoes (about 4 medium potatoes), peeled 1 ½ teaspoons kosher salt, divided, plus more to taste ¾ teaspoon black pepper, divided, plus more to taste ¾ teaspoon Aleppo pepper, divided, plus more to taste Ketchup, hummus, or Ikra (Eggplant Caviar) (see Note), for dipping Directions Pour oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high to 375°F. Using mandoline with crinkle-cut blade, cut potatoes crosswise into 1/4-inch-thick slices. Working in 3 batches, add potato slices to hot oil; fry, stirring occasionally, until golden brown and lightly crisped, 4 to 6 minutes. Using a spider, transfer fried potatoes to a large heatproof bowl lined with a paper towel. Gently toss once in bowl. Remove and discard paper towel. Sprinkle potatoes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon Aleppo pepper; toss to evenly coat. Season with additional salt, black pepper, and Aleppo pepper to taste. Repeat frying process with remaining potatoes, salt, black pepper, and Aleppo pepper. Oil temperature will drop to about 350°F while frying potatoes; let oil reheat to 375°F between batches. Serve immediately. Note Associated Recipe: Ikra (Eggplant Caviar) Originally appeared: June 2022 Rate It Print