Masala Fries Recipe

Name: Twisted Indian North Barries Masala Fries Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 count Russet potatoes (medium); 1 cups Vegetable oil (for frying); 1 tbs Salt (for blanching water); 1 tsp Ground coriander; 1 tsp Ground cumin; 1 tsp Sweet paprika; 1 tsp Chili powder (mild) or cayenne; 1 tsp Garam masala; 1 tsp Ground black pepper; 1 tsp Onion powder; 1 tsp Garlic powder; 0.5 tsp Amchur (dry mango powder) or lemon zest; 1 tsp Salt; 2 tsp Neutral oil (for tossing, e.g., canola); 2 tbsp Fresh cilantro (chopped); 1 tsp Fresh lemon juice; 0 to taste Additional salt (to taste); 0 to taste Chaat masala (optional, for sprinkling)

Inspired by Twisted Indian North Barrie

Time1h 10m

Serves4

An exciting twist on french-fries! Tossed in our mild spice blend.

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Ingredients

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Fries

4 count Russet potatoes (medium)

1 cups Vegetable oil (for frying)

1 tbs Salt (for blanching water)

Masala Spice Blend

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Sweet paprika

1 tsp Chili powder (mild) or cayenne

1 tsp Garam masala

1 tsp Ground black pepper

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp Amchur (dry mango powder) or lemon zest

1 tsp Celtic sea salt

Finish & Garnish

2 tsp Neutral oil (for tossing, e.g., canola)

2 tbsp Fresh cilantro (chopped)

1 tsp Fresh lemon juice

0 to taste Additional salt (to taste)

0 to taste Chaat masala (optional, for sprinkling)

Method

Fries

Prep potatoes

Peel (optional) and cut the potatoes into 1/4- to 1/2-inch thick sticks. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch. Place in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) in the refrigerator.

Blanch

Drain the soaked potatoes and pat dry thoroughly with clean towels. Bring a large pot of water to a boil, add 1 tablespoon salt, then add the potatoes and simmer for 3–4 minutes — they should be just tender on the outside but still firm inside. Drain and spread on a tray to dry and cool completely (you can refrigerate briefly to dry further).

First fry (if deep-frying)

Heat vegetable oil in a heavy-bottomed pot or fryer to 325°F (160°C). Fry the blanched potatoes in batches for 3–4 minutes until pale and limp but not browned. Remove to a wire rack or paper towels to drain. If using an oven or air fryer, proceed to final crisping step below instead of double-frying.

Final crisp

Increase oil temperature to 375°F (190°C). Fry the pre-fried potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with a light pinch of salt. (If oven method: toss dried blanched sticks with 2 tsp oil, spread on a baking sheet, roast at 425°F/220°C for 25–30 minutes, turning once, until golden and crisp.)

Masala Spice Blend

In a small bowl, combine ground coriander, ground cumin, sweet paprika, chili powder, garam masala, ground black pepper, onion powder, garlic powder, amchur (or lemon zest), and 1 teaspoon salt. Whisk or stir until evenly blended. Taste and adjust heat or salt to preference.

Finish & Garnish

Place the hot, drained fries into a large bowl. Drizzle 2 teaspoons neutral oil and 1 teaspoon fresh lemon juice over the fries and immediately sprinkle the masala spice blend evenly over them. Toss gently but quickly with tongs or by shaking the bowl so the spices coat the fries; the small amount of oil helps the spice adhere.

Taste and adjust seasoning: add additional salt or a light dusting of chaat masala if desired. Garnish with chopped fresh cilantro and serve hot with chutney, ketchup, or yogurt-based dip on the side.