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.
Skill level Mid
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
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.
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.