Lebanese Potatoes With Cilantro Sauce (Batata Harra)

• 4 russet or Idaho potatoes, peeled
• 4 cups vegetable oil for deep-frying
• 1/4 cup extra-virgin olive oil
• 3 tablespoons minced garlic
• 1/2 cup plus 1 tablespoon minced cilantro
• 2 tablespoons Aleppo pepper (or substitute 1 3/4 tablespoons paprika plus 1 teaspoon cayenne)
• Salt
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons fresh lemon juice

1. Cut the potatoes into half-inch cubes.
2. Rinse under cold water until water runs clear.
3. Drain and dry thoroughly on paper towels.
4. Pour oil into a deep fryer, or a large, deep, frying pan, to 2 inches depth.
5. Heat the oil to 300 degrees.
6. Set aside a baking sheet lined with paper towels.
7. Working in batches, if necessary, fry the potatoes until tender inside, about 5 minutes.
8. Transfer potatoes from the oil to the baking sheet.
9. Turn off the fryer, or if using a pan, remove from stove, but do not discard the oil.
10. Allow potatoes to cool to room temperature, then refrigerate uncovered for two hours.
11. Meanwhile, prepare the sauce.
12. Heat the oil in a wide saucepan over medium-low heat.
13. Stir in garlic, cover, and reduce heat to low.
14. Cook, stirring occasionally, until soft and pale gold, about 3 minutes; do not allow to brown.
15. Add cilantro and stir until wilted, 1 to 2 minutes.
16. Remove from heat, transfer to a large mixing bowl, and set aside.
17. Remove potatoes from refrigerator and allow to come to room temperature.
18. Meanwhile, heat the deep-fryer or frying pan to 350 to 375 degrees.
19. Set aside a baking sheet lined with paper towels.
20. Pat potatoes with paper towels to be sure they are completely dry.
21. Working in batches, if necessary, fry the potatoes until crisp and golden, 3 minutes or as needed.
22. Transfer potatoes from the oil to the baking sheet.
23. When all the potatoes are cooked, add to the bowl of sauce, and sprinkle with Aleppo pepper and salt to taste.
24. Toss gently.
25. Transfer mixture to a serving bowl, and garnish with minced parsley.
26. Drizzle with lemon juice.
27. If desired, serve with sliced tomatoes and scallions, or with fried, scrambled or poached eggs.

russet, vegetable oil, extravirgin olive oil, garlic, cilantro, pepper, salt, flatleaf parsley, lemon juice

Taken from cooking.nytimes.com/recipes/1015506 (may not work)