Scale
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
Find it online: https://cookingwithparita.com/recipe/homemade-peri-peri-fries/