Frozen French fries never tasted so good. Fried then finished with Lebanese spices with an added kick from Aleppo pepper, you’ll never look at tomato sauce the same way again.

Serves
4

Preparation

5min

Cooking

5min

Skill level

Mid
By
Average: 4.9 (8 votes)
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Ingredients

  • vegetable oil, for deep-frying
  • 500 g store-bought French fries
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 50 g flaked almonds, toasted
  • pinch of red Aleppo pepper
  • pinch of sumac
  • pinch of ground coriander
  • 1 lemon, juiced
  • 15 sprigs coriander, torn
  • salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the oil in a deep fryer or deep saucepan to 180˚C. Cook the fries for 3–5 minutes or until golden.

Meanwhile, place a large frying pan over medium—high heat. Add the oil and garlic and cook for 2 minutes until aromatic. Add the flaked almonds and cook for 1 minute, then, using a slotted spoon, transfer the fries directly from the hot oil into the frying pan. Add the remaining ingredients and toss really well to ensure all the seasonings are well dispersed.

Transfer the fries to a serving dish and serve immediately.