This post may contain affiliate links
Baked, crispy, and perfectly seasoned, homemade peri peri fries. An easy recipe made with matchstick sliced potatoes that are baked and then tossed with a homemade blend of peri peri seasoning which takes seconds to make. These crispy baked fries are not only packed with so much flavor, but they’re pretty healthy too. Serve with a little vegan burger sauce or any dipping sauce of your choice. So simple, and even more delicious.
These peri peri fries are…
- naturally vegan and gluten-free!
- healthyish.
- ridiculously easy to make.
- a delicious side for busy weeknights.
Ingredients for baked peri peri fries
- Potatoes: For the best baked homemade French fries you’ll want to use fresh potatoes that bake easily, and become crispy! Maris piper and russet potatoes are the only two types of potatoes I’d recommend for this recipe!
- Oil: As these are baked fries, you will need a few tablespoons of olive oil.
- Spice powders: Kashmiri chili powder, amchur powder, chili powder, garlic powder, onion powder, dried oregano, sugar, salt and black pepper. If you don’t have Kashmiri chili powder use cayenne pepper powder and not more chili powder! Not a fan of spicy food? Omit the chili powder and use a little less Kashmiri chili powder too. Also, amchur powder is mango powder, and you’ll be able to find it at your local Indian grocery stores.
How to make the crispy fries
These fries are crispy and are made using just an oven. I don’t know about you, but I’m not a big fan of fried food, so I knew I wanted to create a crispy fries recipe that’s made using a sheet pan (or two). As these are baked, there’s obviously no need for the use of hot oil. But another thing this recipe doesn’t require is soaking the potatoes in cold water or coating them in any kind of corn flour mix. Just trust me, these fries are perfectly crispy without the need for all those extra steps.
To start, you need to make the perfect crispy French fries. Peel the skin off the potatoes and cut them into 1/4-1/8 inch matchsticks. Toss with a little olive oil, salt and black pepper. Place them on a baking tray lined with parchment paper. You may need to use two baking trays for this step as it’s crucial the potatoes are all in a single layer and the pan isn’t overcrowded.
Bake for around 15-20 minutes, flip the fries and bake for 15 minutes more or until they start to get golden.
All about the peri peri masala
While the fries are baking, make the homemade peri peri masala. Guys, this seasoning mix is out of this world and makes these fries taste ridiculously addicting. Best part? It takes under 5 minutes to make.
In a jar or bowl, combine Kashmiri red chili powder, garlic powder, onion powder, amchur powder, salt and black pepper together. I like to put it in a jar and give everything a quick shake! Using clean hands, just run your fingers through the spices to make sure there are no chunks of spices. I’m kinda obsessed with this seasoning mix so I used the whole jar over the fries, but feel free to use less if you prefer. You sure can keep the peri peri masala in an airtight jar or even a small airtight container and it’ll keep for a few months or so.
Turning regular fries into peri peri fries
As soon as the fries are crispy and golden, transfer them into a large bowl while they’re still hot. Do this carefully, as I don’t want you to burn yourself! Sprinkle over as much of the peri peri masala as you like over the fries. I love this seasoning, so I use it all! If you want to use the whole thing like me, you might notice the seasoning finds it hard to stick to the fries as they aren’t oily at all. Drizzle a tiny amount of olive oil over the baked fries, and continue shaking and tossing together until all (if not, most of) the seasoning is covering the potatoes.
And just like that – you have perfectly crispy peri peri seasoned fries. Serve these peri peri fries with your favorite dipping sauce. I always love to serve them with a little vegan mayo and burger sauce! Burger sauce is just a mix of ketchup and vegan mayo, but it’s out of this world with these peri peri fries. I wouldn’t advise using any kind of hot sauce for the dip as the peri peri masala is pretty spicy.
Once you try this peri peri fries recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More vegan recipes you’ll love
Print
Ingredients
- 4–6 russet or maris piper potatoes
- 2–4 tbsp olive oil
- 1 tbsp kashmiri chili powder
- 1/2 tsp red chili powder (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp amchur powder (aka mango powder)
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 220°C/428°F.
- Fries: Peel the skin off the potatoes, and cut them into 1/4 – 1/8 inch thick matchsticks. Toss with olive oil, salt and black pepper. Place onto two baking sheets lined with parchment paper. You’ll need two as you don’t want the potatoes to be overcrowded! Make sure they’re also in a single layer too and not overlapping. Bake for 15-20 minutes, flip and bake for a further 15 minutes.
- Peri peri masala: In a jar add the kashmiri chili powder, red chili powder, garlic powder, onion powder, amchur powder, dried oregano, sugar, salt and black pepper. Give everything a good shake together until combined. And if there are any chunks of spices, just break them using your fingers.
- Final touches: As soon as the potatoes are done, transfer them into a large bowl. Sprinkle over the peri peri masala and give it a good shake until combined. You can use as much or as little of the masala as you like! If you’re like me and you love spicy food, use the whole thing. As these fries aren’t super oily. you might need to drizzle a little olive oil over the fries to help the masala stick if you are using all of the spice mixtures like me. Serve with vegan mayo or vegan burger sauce (its just equal parts of ketchup and vegan mayo!) Enjoy!!
Nutrition
- Calories: 208
