If you love the bold flavors of Indian cuisine, these masala fries are a must-make side dish. Perfectly spiced and baked until golden and crispy, they take fries to a whole new level.
Dip Your Toes In Indian Flavors with Masala Fries
Indian food gets a polarizing reputation and I never understood why. Maybe it’s because I was exposed to it from a young age with a father who was born and raised in Calcutta, but I’ve always thought the spices and aromatics used in the cuisine result in some of the most interesting flavors and foods out there.
Masala fries are a great way to dip your toes in Indian flavors without being overwhelmed. You won’t find any spices in this ingredient list you can’t find in your grocery store and the result is a batch of perfectly spiced spuds that gives you a peak into the flavors of Indian food in the most quintessentially American way — a pile of fries.
With their crispy edges and golden brown spiced hue, masala fries take this ubiquitously loved side dish to the next level. You can make them from scratch or use frozen fries for an even more convenient option. Bake them or air fry them, but definitely get these on your dinner plate soon!
Spices Used
In Indian cooking, “masala” simply means spice blend. There are many different blends out there. For these masala fries, I like to mix the aromatic garam masala blend with some other spices such as cumin, garlic and chili powder to punch things up a bit and bring in some savory and spicy notes.
Combining the aromatic-heavy garam masala with these other spices is what really makes the flavor of the fries pop. Garam masala alone won’t do it, it’s the pairing of everything together that makes them taste best.
Step by Step Instructions
The full recipe ingredients and directions are at the bottom of this post with quantities and more details. This is just a visual run-through of the recipe.
- If you’re making fries from scratch, you’ll want to slice peeled Russet potatoes into “fry” shape and soak them in cold water.
- Combine the spices in a small bowl while the potatoes soak.
- After about 15 minutes, drain the fries and pat them dry. Toss them in a large bowl with oil and the spice mixture.
- For oven baking, spread the seasoned fries out on a baking sheet in a single even layer.
- Bake in a 425°F oven for 20-25 minutes, flipping or tossing the fries half way through until they’re golden brown and crispy at the edges.
- Garnish with chopped green onions or cilantro and enjoy hot. They’re great served with a refreshing yogurt dip, tandoori mayo or chutney. For spice lovers, try them paired with jalapeño mango jam.
My Pro Tips
Masala Fry Recipe Tips
- Don’t skip soaking the fries in cold water. This helps remove excess starch from the potatoes and will allow them to crisp up better in the oven or air fryer. It also contributes to their final color once baked.
- Make sure to pat the fries dry really well so all the excess moisture is removed.
- If you want precise shape and uniformity, use a mandoline to slice the fries. I suggest not making them any thinner than 1/4″ otherwise they’ll be susceptible to burning.
Other Variations
Frozen fries work just as well if you’re in a time crunch. The cooking order gets changed up a bit though. You’ll want to bake or air fry the fries first. When they’re crispy and done cooking, toss them with the avocado oil and spice mixture until well coated.
You can use sweet potatoes if preferred. You’ll want to soak those as well before baking. I like regular orange sweet potatoes best with this recipe of all the varieties. If you have purple sweet potatoes on hand, try this purple sweet potato fry recipe instead.
The recipe card below has instructions for making these fries in the air fryer as well. It’s just as easy and probably a little quicker than the oven baked approach. Make sure to shake the basket or rotate the trays half way through baking so nothing burns.
More Indian-Inspired Recipes to Try
These chicken burgers are packed with spices to give them an Indian flare and served with a tangy and refreshing cucumber yogurt slaw.
Looking for something new to do with a package of chicken thighs for dinner tonight? I bet you’ve never tasted anything like this sweet and spicy Indian chicken. It’s coated in a maple syrup glaze and irresistible.
When the weather is conducive to grilling, Indian steak kabobs make a great option to throw on the grates. They’re marinated in a spiced yogurt sauce then skewered with baby potatoes to cook on the grill at the same time for some great BBQ fare.
Crispy Masala Fries
Ingredients
- 2 large russet potatoes, cut into fries
- 2 tablespoons avocado oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- ½ teaspoon garlic powder
- ½ teaspoon chili powder, adjust to taste
- 1 tablespoon chopped cilantro, for garnish
Instructions
- Preheat the oven to 425°F.
- Wash and peel the potatoes and cut them into fries. Soak the potatoes in cold water for 15 minutes to remove excess starch, then drain and pat dry.
- In a large bowl, toss the fries with avocado oil, salt, black pepper, paprika, cumin, garam masala, garlic powder, and chili powder then spread evenly on a baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
- Remove from the oven and sprinkle with chopped cilantro. Serve hot with ketchup, yogurt dip, or chutney as preferred.
Notes
- For extra crispiness, air-fry at 375°F for 15 minutes, shaking the basket or rotating the trays halfway through.
- You can also deep-fry the fries in hot oil until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
