Peri Peri Fries (Crispy & Homemade)

Homemade crispy peri peri fries with dips.

5 from 2 votes

Peri Peri Fries are crispy potato fries tossed with a spicy peri peri seasoning. The fries are soaked, lightly coated with cornstarch and fried until crispy and golden. This recipe can be made with store-bought peri peri seasoning or a quick homemade spice mix. Serve these spicy fries hot as a snack, side dish or party starter.

Prep Time1

Cook Time30

Total Time1 30

Course: Appetizers, Snacks

Cuisine: World

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 270kcal

Author: Dassana Amit

Ingredients

Main Ingredients

520 grams or 3 large or 4 to 5 medium-sized potatoes – russet, yukon gold, idaho or maris piper
3 to 4 cups cold water – for soaking
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon salt
1 tablespoon cornstarch (called cornflour in UK & India), can use rice flour instead

For frying

2 to 3 cups or 500 to 700 ml oil

For seasoning

1½ to 2 tablespoons peri peri seasoning – easy DIY recipe listed in point no 6 of notes section below
2 to 3 pinches of salt – optional

Optional

½ to 1 teaspoon peri peri sauce – optional

US Customary - Metric

Instructions

Prepare Potatoes

Peel and cut the potatoes into medium or medium-thick fries about 1 cm thick. Rinse them a couple of times in water.
Soak the potato fries in cold water mixed with vinegar and salt for 30 minutes.
Drain all the water and pat dry the fries fairly well with a kitchen towel.
Transfer the fries to a plate or tray or a large bowl.
Sprinkle cornstarch all over.
Mix and toss well so that the fries are evenly coated.
Refrigerate the coated fries for 15 to 30 minutes.

Double Fry

Heat oil in a kadai (wok) or a deep pan.
Fry the potatoes in batches on medium heat for 4 to 5 minutes or until lightly cooked and pale. Do not brown them.
Remove and place the par-cooked fries on a mesh strainer, paper towels or a wired rack to drain excess oil.
Rest the fries for 10 to 15 minutes.
Heat the oil again on medium-high to high heat. Fry the potatoes again in batches until golden and crisp.
Remove the golden crispy fries with a slotted spoon and place on paper towels or a strainer to drain excess oil.

Make Peri Peri Fries

While still hot, place the fries in a bowl and toss with peri peri seasoning and a few pinches of salt if needed. You can add a little peri peri sauce if preferred.
Serve peri peri fries immediately with ketchup, mayo dip or peri peri sauce.

Notes

Double frying gives the crispiest texture.
Dry the potatoes thoroughly before frying.
Make sure to evenly coat the fries with a thin layer of cornstarch.
Season the peri peri fries while still hot.
Do not overcrowd the pan while frying.
Homemade peri peri seasoning can also be used. Mix 2 teaspoons paprika or red chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon oregano, ¼ teaspoon powdered sugar, ¼ teaspoon salt or as needed and ⅛ teaspoon citric acid or ¼ teaspoon dry mango powder.
Traditional peri peri seasoning is made with peri peri chilies (African bird’s eye chilies), but for a quick homemade version paprika or red chili powder works well.
Instead of double frying, you can also fry the potatoes once on medium-high to high heat until golden and crisp. But double frying gives the best texture.

Nutrition