AIRFRYER FRENCH FRIES

Ingredients

• 2 mediumrusset potatoes
• 950 ml (4 cups)water, for soaking
• 30 ml (2 tablespoons)oil
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)kosher salt
• 5 ml (1 teaspoon)Kashmiri red chilli powder
• 1.25 ml (1/4 teaspoon)ground turmeric
• 1.25 ml (1/4 teaspoon)garam masala
• 1.25 ml (1/4 teaspoon), optionalchaat masala

Instructions

1. 1

   Wash the potatoes

   Scrub and rinse the potatoes under running water, then pat them dry with paper towels. Peeling is optional; leaving the skins on is recommended.

2. 2

   Cut and soak

   Cut the potatoes into sticks about 0.8 cm thick and ideally 10 cm long so they are less likely to break. Put them in a medium bowl, cover with the water and leave to soak for 15 minutes.

3. 3

   Dry the sticks

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

4. 4

   Season the potatoes

   Put the dried potatoes in a clean, dry bowl. Add the oil, garlic powder, salt, red chilli powder, turmeric and garam masala, then toss until the sticks are evenly coated.

5. 5

   Preheat the air fryer

   Preheat the air fryer to 200°C for 5 minutes and spray the basket with oil. Arrange the fries in the basket, spreading them out and crisscrossing any overlapping sticks. If the basket is small, cook in 2 batches.

6. 6

   Air-fry the fries

   Air-fry at 190°C for 25 minutes, shaking the basket halfway through. For crunchier fries, cook for a further 2 to 3 minutes.

What are masala fries?

French fries are potato sticks cooked until golden and crisp; this version gives them an Indian-inspired seasoning of chilli, turmeric and garam masala. The recipe is presented as an American-cuisine air-fryer dish, with chaat masala as an optional finishing touch.

Russet potatoes bring a fluffy interior, while soaking and drying the cut sticks helps prepare them for air-frying. The spice coating makes this a more aromatic alternative to plain salted fries.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 3g protein, 20g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while the oil is the main source of fat; the small amount of protein comes chiefly from the potatoes. Pair a serving with a protein-rich main and vegetables to make a more balanced plate.

Why soak the potatoes?

Soaking: The 15-minute soak is part of the recipe’s preparation and gives the cut potatoes time in water before cooking. Drain them well afterwards so the seasoning can cling rather than slide off.

Drying: Pat each stick thoroughly with a kitchen towel. Excess surface water can interfere with the fries’ crisping in the air fryer.

Cutting for even cooking

Stick size: Aim for fries about 0.8 cm thick and 10 cm long. Keeping them close in size helps them cook at a similar rate, and the suggested length helps prevent breakage.

Skin: Peeling is optional, but the recipe recommends keeping the potato skins on. Scrub them thoroughly before cutting.

Getting the seasoning to stick

Oil and spices: Toss the potatoes in a clean, dry bowl with the oil, garlic powder, salt, chilli, turmeric and garam masala. Mix until the coating looks evenly distributed over the sticks.

Chaat masala: The ingredient list marks this as optional, and it is not included in the seasoning step. For a tangy, chatpata finish, sprinkle it over the fries just before serving.

Air-fryer timing and texture

Preheating: Heat the air fryer to 200°C for 5 minutes, then cook the fries at 190°C for 25 minutes. Shake the basket halfway through, as directed, to move the fries around.

Crispness: If you prefer a crunchier finish, add 2 to 3 minutes of cooking time. Check the fries at the end of that extra time to suit your preferred texture.

Loading the basket

Spacing: Spread the fries across the basket rather than piling them in one spot. The recipe allows some overlap and suggests crisscrossing overlapping sticks.

Small baskets: Cook in 2 batches if the fries do not fit comfortably. Keeping to the recipe’s batch guidance makes it easier to spread them out.

Serving ideas

Serve the fries hot as a snack or alongside a meal. Add the optional chaat masala just before serving for a tangy, spiced finish.

Their chilli and garam masala seasoning works well beside a simply seasoned main or other familiar fry accompaniments. Keep any extra seasoning at the table so everyone can adjust their serving.

Recipe notes & tips

• Keep the potato sticks close to 0.8 cm thick so they cook at a similar pace.
• Dry the potatoes well after soaking before adding the oil and spices.
• Toss the sticks thoroughly so the spice mixture coats them evenly.
• Preheat the air fryer for the full 5 minutes before adding the fries.
• Shake the basket halfway through the 25-minute cooking time.
• Add the optional chaat masala just before serving for a tangy finish.

Variations

• Milder chilli: Reduce the Kashmiri red chilli powder to suit your taste.
• Tangy finish: Sprinkle the optional chaat masala over the cooked fries just before serving.
• More garlic: Add extra garlic powder if you want a stronger savoury note.
• Skin-on fries: Leave the skins on, as recommended, after scrubbing the potatoes well.
• Extra crunch: Air-fry for an additional 2 to 3 minutes, as directed.

Common mistakes to avoid

• Wet potato sticks: Pat them thoroughly dry after draining so the seasoning coats them well.
• Uneven cuts: Keep the sticks around 0.8 cm thick to help them cook evenly.
• Crowded basket: Use 2 batches if the basket is small, as the recipe suggests.
• Skipping the shake: Shake the basket halfway through the cooking time to move the fries around.
• Adding chaat masala too early: Sprinkle it on just before serving for the intended tangy finish.

How to store

Refrigerate leftover fries in a covered container and use within 3 days. Reheat them in the air fryer until hot and crisp again; the exact reheating time will depend on the amount.

Frequently asked questions