Homemade french fries dressed up with an Indian spice mix and served up with a chutney inspired dipping sauce. These masala fries are a new and exciting way to serve up everyone's favourite potato side!
Potatoes are basically life to our thirteen year old daughter. I swear she could live off them alone. She'll eat them any which way: mashed, baked, roasted - but her favourite by far is French fries.
A recent love of hers is Indian food - samosas, butter chicken and chicken madras are all popular takeout options around here lately, and I'm totally here for it.
These masala fries were born combining these two favourite food loves of hers into a new fun dish. The original plan was to simply spice up the fries a bit to make them more interesting, but I figured why not also make something awesome to dip them in?
Turns out this was a total winner, and the fries were quickly devoured.
Whatever you do, don't skip the dipping sauce - it's the perfect fresh an cool compliment to the warmly seasoned fries.
You're going to love this!
- Healthy(ish) - baked in the oven with minimal oil, these fries are so much healthier for you than frying them.
- Fun & Flavourful - these fries are packed with flavour from the masala mix to the bright and fresh dipping sauce.
- Easy to make - most of the work is cutting the potatoes - then is just a quick toss with the seasoning and a quick whiz of the dipping sauce ingredients.
- Potatoes - the best kind of potatoes to use are russet aka baking potatoes.
- Oil - I used avocado oil, but any other high temperature withstanding cooking oil will work.
- Masala mix - garam masala, curry powder, sweet paprika, onion & powder, turmeric and sea salt.
- Cilantro - use both the leaves and stems.
- Yogurt - I used Greek yogurt, but any plain yogurt will work.
- Mint - you only need a couple of leaves, and I suggest you don't leave this out - it adds such a great dimension to the flavour of the dip!
- Lime - you can substitute with bottled lime juice here, but the juice of a fresh lime truly does bring the best flavour.
- Garlic - as always, fresh is always best.
How to make them
Cut and soak your fries. Cut your potatoes into fries about ⅓ of an inch thick then place them in a bowl of cool water for 20 minutes.
Tip: soaking the fries in cold water helps to remove the excess starch which makes your fries crispier! You can soak them for longer if you have time, or you can skip the soaking if you are short on time - the fries just may not get as crispy.
Make the cilantro chutney. Add the yogurt, lime juice, cilantro, lime and zest to a mini food processor and process until smooth. Season to taste with sea salt.
Season the fries. Remove the fries from the water and pat dry with a clean kitchen towel. Toss the fries with the avocado oil, paprika, garam masala, curry powder, onion powder, garlic powder, turmeric and salt.
Fries that are wet will not crisp well, so be sure to dry the fries well before seasoning.
Bake the fries. Spread the fries out across two large parchment lined baking sheets. For maximum crispiness, the fries should have a little space around each other. Take a minute or two to ensure none are touching, then bake in the oven at 450ºF for 25-30 minutes, flipping once halfway through.
Serve. Serve with the dipping sauce on the side and enjoy!
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Masala Fries with Cilantro Lime Dipping Sauce
- 2⁄3 cup plain yogurt
- 1 lime - zest and juice of
- 1 clove garlic
- 1 cup loosely packed cilantro
- 2 Tablespoons mint leaves
- Cut the potatoes into ⅓ inch slices then cut into fries.
- Place the fries in a large bowl and fill with cold water. Let the fries soak for about 20 minutes while the oven heat up if you can.
- Strain the fries then pat dry with a kitchen towel or paper towel then add them to a dry bowl and toss with the garam masala, paprika, curry powder, garlic powder, onion powder, sea salt and oil.
- Place the fries on a large baking sheet lined with parchment paper taking care to make sure they are in a single layer and have some space between them. You may need two baking sheets.
- Bake for 25-30 minutes turning halfway through.
- While the fries bake, make the dipping sauce by placing the yogurt, lime juice and zest, garlic clove, cilantro and mint in a mini food processor and processing until smooth.
* nutritional information is calculated by online tools and may not be 100% accurate.