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