Peri Peri Fries (Crispy & Homemade)

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

Steps

Prepare Potatoes

1. Peel the potatoes and cut medium or medium-thick fries about 1 cm thick. Rinse a couple of times in water.
2. For 30 minutes, keep the potato fries soaking in cold water mixed with vinegar and salt.
3. Drain off all the water and pat the fries fairly dry with a kitchen towel.
4. Put the fries on a plate or tray, or in a large bowl.
5. Sprinkle cornstarch over all the fries.
6. Mix and toss thoroughly to coat them evenly.
7. Chill the coated fries in the refrigerator for 15 to 30 minutes.

Double Fry

1. Heat the oil in a kadai or wok, or a deep pan.
2. Fry in batches over medium heat for 4 to 5 minutes, or until lightly cooked and pale. Do not let them brown.
3. Take out the par-cooked fries and drain excess oil on a mesh strainer, paper towels or a wired rack.
4. Give the fries a 10 to 15 minute rest.
5. Reheat the oil over medium-high to high heat. Fry the potatoes a second time in batches until golden and crisp.
6. Lift the golden, crisp fries out with a slotted spoon and drain excess oil on paper towels or a strainer.

Make Peri Peri Fries

1. While hot, put the fries in a bowl and toss with peri peri seasoning and a few pinches of salt if needed. A little peri peri sauce may be added if preferred.
2. Serve at once with ketchup, mayo dip or peri peri sauce.