Crispy Matchstick Potato Kebab with Garlic Yogurt Step-by-step instructions

Before you start

Before starting, set out all ingredients. Slice the beef into thin matchstick strips and refrigerate until ready to cook. Julienne the potatoes and place them in cold water. Mince the garlic and mix with the yogurt, then refrigerate.

Measure the tomato paste and pul biber. Have the vegetable oil ready in the skillet. Prepare a paper-towel-lined plate for the fried potatoes. Read through the recipe to ensure a smooth flow.

Instructions

Prepare and Fry the Potatoes

1. 1Prepare the Potatoes
   Slice the potatoes into very thin matchsticks using a mandoline or a sharp knife. Place the matchsticks in a large bowl of cold water and soak for 10 minutes. Drain and pat completely dry with a clean kitchen towel or paper towels.
   Look for Potatoes are dry and crisp to the touch, no water droplets remain.
   Tip The drier the potatoes, the crispier the final result. Excess moisture causes splattering and soggy fries.
2. 2Fry the Potatoes
   Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, add the potato matchsticks and fry for 4 minutes, stirring occasionally, until golden and crunchy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
   Look for Potatoes are deep golden brown and make a crisp sound when stirred.
   Tip Do not overcrowd the pan; fry in small batches to maintain oil temperature.
3. 3Make the Garlic Yogurt
   In a small bowl, stir the minced garlic into the Greek yogurt until well combined. Season with a pinch of salt. Set aside in the refrigerator until ready to use.
   Look for Yogurt is smooth and fragrant with garlic.
   Tip Chilling the yogurt keeps it thick and cool, contrasting with the hot beef and potatoes.

At the end of this phase, you should have a bowl of golden, crispy matchstick potatoes, a bowl of cool garlic yogurt, and the beef ready to sear.

The potatoes should be crunchy and lightly salted. The yogurt should be thick and fragrant with garlic. The kitchen will smell of warm, starchy fried potatoes.

Sear the Beef and Make the Sauce

4. 4Sear the Beef
   Pat the beef strips dry with paper towels. Heat the olive oil in a large skillet over high heat until shimmering. Add the beef in a single layer and season with salt and black pepper. Sear for 3 minutes total, turning once, until caramelized and cooked through. Transfer to a plate and let rest for at least 3 minutes.
   Look for Beef is browned on the outside and no longer pink inside.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip High heat and a single layer ensure a good sear without steaming the meat.
5. 5Make the Tomato Butter Sauce
   In the same skillet, reduce the heat to medium. Add the butter and let it melt until foaming. Stir in the tomato paste and pul biber pepper flakes. Cook for 1 to 2 minutes, stirring constantly, until the mixture is frothy, red, and aromatic.
   Look for Sauce is bubbly, deep red, and smells rich and spicy.
   Tip Do not let the butter burn; keep stirring to toast the tomato paste without scorching.

The beef should be beautifully browned on the outside and cooked through to 145°F (63°C). The tomato butter will be bubbling and deep red, with the aroma of toasted tomato and spicy pepper flakes. The skillet will have a rich, savory glaze. Everything is ready for assembly.

Assemble and Serve

6. 6Assemble the Kebab
   Spread the crispy matchstick potatoes on a serving platter. Spoon the garlic yogurt over the potatoes, leaving some potato edges exposed. Top with the seared beef strips and drizzle the sizzling tomato butter sauce over everything. Serve immediately.
   Look for Layers of crispy potatoes, cool yogurt, hot beef, and glossy red sauce are visible.
   Tip Assemble just before serving so the potatoes stay crunchy.

The platter shows distinct layers: a mountain of crispy potatoes, a swoosh of white garlic yogurt, seared beef strips, and a glossy red sauce drizzled on top. The contrast of colors and textures is striking. Serve immediately to preserve the crunch.

Common mistakes

Soggy potatoes are the most common issue — usually caused by not drying the matchsticks thoroughly or overcrowding the fryer. Soak the potatoes, then pat them completely dry. Fry in small batches, keeping the oil at a steady temperature.

Another mistake is overcooking the beef, which makes it tough. Sear over high heat quickly and check the temperature. Finally, do not skip the rest time for the beef — it keeps the meat juicy.

How to tell it’s done

The potatoes are done when they are deep golden brown and sound crispy when stirred. The beef is done when it reaches an internal temperature of 145°F (63°C) — seared on the outside and no longer pink inside.

Let the beef rest at least 3 minutes before serving to allow the juices to redistribute. The tomato butter should be bubbly and fragrant. The assembled kebab is best enjoyed immediately, while the potatoes are still crunchy.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest