How to Make Crispy Peri Peri Fries (Best Fried & Air-Fryer Recipe)

Instructions

1. Prepare the potatoes

   1

   Peel the potatoes and slice them into even, thin strips (around 1 cm thick). To prevent browning and reduce excess sugar, submerge the cut potatoes in cold water and rinse for 5 minutes. Pat completely dry with a lint-free kitchen towel — any residual surface moisture will prevent the fries from becoming crispy.

2. First fry

   2

   Heat frying oil in a deep pan or kadai to 160°C (medium heat). Fry the potato strips in small batches for 5–6 minutes. At this step, the goal is to fully cook the internal potato starch without coloring the outside. Remove with a slotted spoon and drain on paper towels.

3. Second fry

   3

   Raise the oil temperature to 180°C (high heat). Return the par-cooked potatoes to the hot oil and flash-fry for 3–4 minutes until they turn a deep golden-brown and acquire a crisp crust. Drain immediately.

4. Season and serve

   4

   While the fries are piping hot, transfer them into a large metal mixing bowl. Immediately sprinkle Tangry Peri Peri Masala and a pinch of salt. Toss vigorously so the hot steam and oil draw out the full aroma of the spice layer.

5. 5

   Drizzle a squeeze of fresh lime juice and scatter the chopped green coriander. Give it one final toss and serve immediately while hot and crispy.