Masala Fries

Name: Masala fries
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Ingredients: 4 medium potatoes ((see notes)); 4 teaspoons avocado oil; 1 teaspoon ginger-garlic paste; 1/4 teaspoon turmeric powder; 1.5 teaspoons Kashmiri red chili powder; 1 teaspoon coriander seed powder; 1/2 teaspoon cumin seed powder; 1/4 teaspoon garam masala powder; 2 teaspoons ketchup; 2 tablespoons water; 3/4 teaspoon chaat masala; kosher salt; 1 green onion (finely chopped); 2 tablespoons red onion (finely chopped); 1 jalapeño (sliced); 2 tablespoons chopped cilantro leaves; 1 lime (cut into wedges)

Jump to Recipe Pin Recipe

These masala fries are so addictive! Crispy oven roasted/air fried French fries tossed in a spicy and tangy sauce and topped with the most fun garnishes, what's not to love! They are made from everyday pantry ingredients and make the perfect appetizer, side or snack.

Masala fries are the perfect appetizer! They are packed with flavor and spice and make the perfect comfort food. I use the oven/air fryer to make super crispy fries, which makes them completely guilt free. You only need a couple of teaspoons of oil and they are far lower in fat than the deep fried version! I have included instructions below for both the oven and air fryer, so you can choose either option. They both turn out great!

Jump to:

Ingredients to make masala fries
How to make masala fries
Tips and tricks
Time saving hack
Frequently asked questions
Dips and sauces
What to serve with these masala fries
Recipe

These fries turn out so flavorful and you can make these fries as spicy or as mild as you like. I love adding fresh jalapenos in the end for a little extra hit of spice and freshness. I also love how quick and easy this recipe is and all the ingredients are readily available in my pantry or fridge! This makes it perfect to whip up at a moment's notice.

These fries make the perfect side dish to a burger, wrap or even with an Indian curry. They would also be AMAZING stuffed inside burgers and wraps! The flavor and crunchy texture is sure to elevate any dish.

Ingredients to make masala fries

Potatoes. The best potatoes for crispy fries are ones that have the most starch in them. The starch helps them crisp up nicely in the air fryer or oven. In the US, my favorite type is Idaho or Russet potatoes (called King Edward potatoes in the UK).
Oil. Any high heat oil will work well in this recipe and you don't need a lot of oil here. The oil helps the fries crispy up nicely and get that crispy charred flavor.
Ginger garlic. I love the depth of flavor that ginger garlic paste adds to these masala fries. It works really well with the spices to create a delicious masala coating.
Spices. These are masala fries after all and the delicious masala flavor comes from using a myriad of spices. I have used Kashmiri red chili powder, turmeric, coriander, cumin, garam masala and chaat masala. If you don’t want spices, you can simply season them with salt, pepper and garlic powder.
Ketchup. While I am not a fan of ketchup on its own, I love adding a little dollop of it in this masala coating. The sweet and tangy flavor pairs beautifully with all the spices and makes a beautiful red masala coating.
Garnishes. I love the textural contrast and freshness that garnishes bring to these fries. I like using finely chopped red onion, green onion, cilantro, jalapeno and squeezing lime juice right before serving. The garnishes definitely take these fries to the next level!

How to make masala fries

1.Wash and scrub the potatoes well. Pat the potatoes dry and peel the skin using a peeler (this step is optional, feel free to leave the skin on if you like).

2. Cut the potatoes into ⅓-inch thick sticks that are about 4 inches long. Make sure that they are all around the same size.

3. Soak the potatoes in a large bowl filled with water for around 15-20 minutes. In the meanwhile, preheat your oven at 425F or Air fryer at 380F.

4. After 15 minutes, drain the potatoes and dry them thoroughly on a clean kitchen towel.

5. Place the potatoes on a baking tray/bowl and drizzle 1 tablespoon of oil over the top. Now sprinkle a generous pinch of kosher salt all over the potatoes.

6. Bake the potatoes for around 25-30 minutes, tossing halfway through.

7. If using an air fryer, air fry the potatoes for around 20 minutes tossing halfway through. Keep an eye on them as it may take slightly more or less time.

8. In the meanwhile, heat 1 teaspoon of oil in a large frying pan on medium high heat. When it gets hot, add in the ginger- garlic paste and sauté for 30 seconds or until fragrant.

9. Now add in the dry spices (turmeric, chili, coriander, cumin, garam masala and chaat masala) and sauté for about 15 seconds.

10. Add in the ketchup and water and mix well to combine. Cook this masala for about 1-2 minutes on medium high heat or until it thickens nicely. Turn off the heat.

11. Toss the crispy fries in this masala and toss well so each fry is coated well in the masala. Adjust seasoning if needed.

12. Toss the masala fries with chopped onions, green onions, cilantro, jalapeno and sprinkle more chaat masala and lime juice before serving.

Tips and tricks

Slice the potatoes around the same size. This helps all the fries cook evenly since they will take around the same time to cook. If the potatoes aren't cut evenly, some potatoes might get too brown while others are still uncooked.
Soak the potatoes in water for 15 minutes. Soaking helps remove the excess starch on the outside of the potatoes and helps them crisp up nicely in the oven or air fryer.
Dry them completely. Moisture is the enemy of crispiness, so make sure that the potatoes are completely dry before you roast or air fry them. If you skip this step, the potatoes will end up steaming instead of roasting and this will result in soggy fries.
Lay them in a single layer. Roasting/ Air frying in a single layer will help ensure all the fries are cooked uniformly and get crispy at the same time.
Cook them in batches. Depending on the size of your air fryer, it might be better to cook the fries in batches so they are all in a single layer.
Toss halfway through. Remember to toss the fries or shake the basket halfway through the cooking time. This helps the fries cook evenly on all sides and prevents them from burning on one side.
Serve immediately after tossing in the masala sauce. The fries will start to get soggy if left for a long time after tossing in the masala sauce. Serve them immediately after tossing so they are crispy and hot while serving.

Time saving hack

If you'd like to make these fries even quicker and cut down on prep time, use store bought frozen oven ready fries! Follow the instructions on the package to either bake or air fry them and while they are cooking, make the quick masala sauce. Then toss the fries in the sauce and you are ready to serve! Perfect hack to make these fries at a moments notice as all the other ingredients are commonly found in the pantry.

Frequently asked questions

Is soaking the potatoes necessary?

Soaking the potato slices draws out the starch, which makes them more crispy when baked/air fried. If you are short on time, feel free to skip this step.

Which potatoes should I use to make these fries?

I prefer starchy potatoes like russet to make these fries. Floury potatoes will not get as crispy in the oven/ air fryer.

How do I store leftover fries?

The best way to store fries is in an airtight container in the refrigerator for up to 3 days.

How do I re-heat leftover fries so they are crispy again?

The best way to reheat fries is in the air fryer or oven. Air fry at 350F for about 5-10 minutes or bake in the oven at 375F for about 15 minutes. Do not use the microwave to reheat fries as they will turn soggy.

Dips and sauces

These masala fries make the perfect appetizer or snack. Serve them right after making them, so they are still warm and crispy. While these fries are already so flavorful, I like dipping them in my green chutney or hot sauce mixed with mayonnaise!