Name: Mini Kabob Potatoes
Ingredients: Neutral cooking oil, for frying; 2 pounds medium-size russet potatoes (about 4 medium potatoes), peeled; 1.5 teaspoons kosher salt, divided, plus more to taste; 0.75 teaspoon black pepper, divided, plus more to taste; 0.75 teaspoon Aleppo pepper, divided, plus more to taste; Ketchup, hummus, or Ikra (Eggplant Caviar) (see Note), for dipping

Ingredients

Neutral cooking oil, for frying
2 pounds medium-size russet potatoes (about 4 medium potatoes), peeled
1.5 teaspoons kosher salt, divided, plus more to taste
0.75 teaspoon black pepper, divided, plus more to taste
0.75 teaspoon Aleppo pepper, divided, plus more to taste
Ketchup, hummus, or Ikra (Eggplant Caviar) (see Note), for dipping

Steps

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.