Tandoori Masala Fries

Crispy, crunchy, hot Tandoori Masala Fries made with a handful of ingredients in under an hour! 

Tandoori Masala Fries

Some recipes just speak for themselves. These Tandoori Masala Fries is one of them. I mean seriously, who needs to be talked into fries? These fries are one of my little ones favorites and that too by chance. One day when I was making her usual oven baked French fries I made an extra batch for my husband and I to enjoy with chai. Instead if the usual salt and pepper however, I opted for tandoori seasoning and chaat masala. We of course loved them but what surprised me the most was when Little Mirchi tried them, she pushed away her simply salted  ones and opted for ours! 

These fries would go perfect with chai on a rainy day or as a side with kebabs or sandwiches. The best part is that they are baked! While these fries can be eaten in their own you can make a cilantro chutney aioli or a spicy mayo like we did.

Follow my steps to get the crunchiest oven fries you’ve ever had. 

 The Potatoes 

I use large Russet or baking potatoes. If you like the skin you can wash and leave it on but I peel ours. Cut the potatoes into batons/French fries. They should be about 1/3 to 1/2-inch thick and you should do your best to make sure the fries are all roughly the same size (this will help them all cook evenly in the oven). Place the cut potatoes into a large bowl.

The Wash & Dry

Soak potatoes in cold water, pour cold water over the potatoes and let sit for 15 minutes. Then drain thoroughly and dry the cut potatoes on a kitchen towel. The potato should be completely dry. Dry the bowl and return the potatoes to it, then add the oil, tandoori masala, seasonings and salt and toss everything together until the potatoes are completely coated.

The Bake 

Spread the potatoes out in an even layer on the baking sheet and bake the Tandoori Masala Fries on the middle rack until they’re golden on the bottom. Then turn the fries over with a spatula and continue baking until golden and fully cooked through. Sprinkle chaat masala on the fries as soon as you take them out of the oven and serve immediately!

The Crunch

• The following steps will ensure your fries become perfectly crunchy:
• Soak your potatoes, this process allows the extra starches to be removed, in turn the fries will be fluffy on the inside and crispy on the outside.
• The fries should be completely dry before adding seasonings. No water moisture will help the oil and seasonings stick and crisp in the oven.
•  The oven should be fully preheated before you bake the fries.
• Don’t overcrowd the fries on the baking sheet, having them spread in one layer allows them to cook evenly. 

Tandoori Masala Fries

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Just a few ingredients is all you need to make these tempting oven baked Tandoori Masala Fries.

Author: Nisha Vedi Pawar

Serves: 4

Ingredients

• 3 pounds Russet potatoes (about 2
• large potatoes)
• 2 tablespoon oil
• 1 tablespoon tandoori masala
• ½ tablespoon dried parsley (or any dried herb of choice)
• 1 teaspoon crushed black pepper
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon chaat masala

Method

1. Preheat oven to 425 degrees F.
2. Peel and cut potatoes into batons/French fries, about ⅓ to ½-inch thick. Place in a large bowl.
3. Pour cold water over the potatoes and let sit 15 minutes.
4. Drain thoroughly and spread over a kitchen towel to dry completely.
5. Dry the bowl and return the potatoes to it.
6. Add oil, tandoori masala, dried parsley, garlic powder, black pepper and salt and toss until the potatoes are completely coated.
7. Line a baking sheet with parchment paper and spread the potatoes out in an even layer on the baking sheet.
8. Bake on the middle rack until golden on the bottom, 15 minutes. Turn over with a spatula and continue baking until golden and cooked through, 18-20 minutes longer, stirring one more time.
9. Remove from oven, sprinkle chaat masala over hot fries and enjoy!

Notes

Cooking times can vary on oven.

You can replace dried parsley with dried oregano or any dried herb you have on hand.

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