Masala Fries always hit the spot. Quick, crispy, and piping hot, this classic food cart fare gets a modern makeover in the Airfryer. The robust Indian spice coating and a finishing sprinkle of chaat masala make this a homemade chatpata snack that everyone will be asking for again.
Not convinced you can win over a real French Fry enthusiast? Think again! My tried and true recipe for success yields hot crunchy fries with a light and creamy interior every time. And without all of that heavy extra oil, the flavors of chili, garlic, turmeric, and garam masala really shine. Whether for a fun snack, side dish, or piled next to a juicy burger, these fries put a smile on everyone’s faces.
Not to mention, just the thought of deep-frying makes many people think about making french fries at home and say No Way! With the Air fryer not only do you eliminate a huge greasy mess, but you make an indulgent appetizer so much healthier that you can have it anytime you want. Best of all, homemade fries are guaranteed fresh and pure, not made in a factory with preservatives, and frozen for lengths of time.
What’s the best part of having french fries? The dip! Sriracha mayo is cool, creamy, spicy, with only 2 ingredients, and a perfect match for masala fries. Ketchup, of course, is a classic accompaniment but check out the dips section below for even more finger-licking suggestions.
- Rinse and pat dry the potatoes really well before you slice them. This will remove any dirt or other residue they might have on them already. Since peeling the potatoes is optional I like to buy organic potatoes.
- Try to slice the potatoes the same size each time. I try to slice them all about 4 inches long so that they don't break as they cook. Uniformity in size is very important. If one slice is much thicker than the others, it won't cook as fast and might even be raw when the rest of them are crispy.
- Soak the potatoes in water to take out the excess starch, prevent them from sticking and make crispy fries
- When you make them in the air fryer, remember to shake the basket halfway through the cooking time. This helps the fries cook evenly on all sides and prevents them from burning on one side.
- Cook in batches. In the Cosori Air Fryer, I am able to cook 2 medium-sized potatoes at a time. Depending on the size and type of your fryer you may want to cook in batches. If you are cooking only half the batch the cooking time will be much less too.
The Best Potatoes For Fries
Potatoes that have the most starch in them will crisp up the best for French fries. Use Idaho (also called Russet) potatoes every time. They are dense and have the least amount of moisture in them.
Do not use waxy potatoes, and avoid red potatoes when you are making fries. They have so much water in them that they will hollow out because the water will evaporate as you fry them.
How To Make Masala French Fries
Here are my step by step instructions:
- Rinse and pat dry the potatoes before you slice them (photo 1).
- Cut the potatoes into 4-inch long and ⅓-inch thick sticks that are all the same size (photos 2 and 3).
- Soak the cut potato in a bowl of water for at least 15 minutes (photo 4).
- After 15 minutes, drain the potatoes, wipe them dry, and place them in a large mixing bowl (photos 5 and 6).
- Add the spices on top of the potato slices and stir to combine evenly over them (photos 7 and 8).
- Bake the fries in the air fryer at 380°F or 190°C for 25 minutes, shaking the basket halfway through cooking (photos 9 and 10).
Enjoy the fries hot! Here are some of my favorite dips to serve with:
- Sriracha Mayo (see below in the recipe card)
- Ginger Garlic Mayo (mix ½ teaspoon each of ginger paste + garlic paste in mayo)
- Drizzled with honey while hot for that sweet-salty spicy combo
- Serve with cilantro-mint chutney
Storing and Freezing
Store a bag of ready-to-cook French fries that you can just toss in the air fryer later to save yourself precious prep time in the kitchen.
Here's how to freeze your homemade french fries:
- Follow the same steps in this recipe for preparing the potato sticks, stopping before you fry them.
- Place the seasoned french fries in a single layer on a baking sheet that is lined with parchment paper.
- Put the entire baking sheet in the freezer and freeze the french fries.
- After they are frozen, take the baking sheet out of the freezer.
- Store all of the French fries in a resealable plastic freezer bag.
They will last up to 3 months in the freezer.
If you have leftover cooked french fries, store them in a sealed container in the refrigerator. They will stay fresh for up to 3 days this way. To reheat cook them in the air fryer at lower heat (300 degrees F) for about 5-10 minutes.
Air Frying Tips
- You may need to increase or decrease the air frying time depending on your air fryer. Check your food frequently to prevent it from burning. This is especially important during the last few minutes of cooking. Air fryers come in different sizes, so your food might not fit the same way that recipes online show.
- Do not use aerosol spray cans to apply the non-stick spray to the basket. Aerosol spray cans usually contain harsh ingredients that are known for causing chipping in air fryer baskets.
- Shake the basket during cooking times for smaller things like chicken wings, fries, and small veggies. Do this every few minutes or halfway through cooking.
- Be careful not to press the basket release button while you are carrying the baskets. This will cause the inner basket to pull out and the outer basket will drop, which might damage it.
- Do not place anything on top of your air fryer. This disrupts the airflow and will cause poor air frying results.
- If you air fry high-fat foods, pour out the fat droppings from under the inner basket. This will prevent excess smoke while it cooks next time.
Soaking the potato slices draws out the starch, which makes them more rigid and less likely to stick together.
If you want your fries crispier, let them cook in the air fryer for an additional 2-3 minutes.
The best way to store fries is in an airtight container in the refrigerator. They will stay fresh for 2-3 days if you store them this way.
Do not use the microwave. When you microwave leftover French fries, it makes them really soft and soggy. The best way to reheat them is in the air fryer at a lower heat (300 degrees F) for about 5-10 minutes.
Don’t have an air fryer? You can also make these fries in the oven, although they may not come out as crisp. Preheat the oven at 425 F. Line the fries in a parchment paper-lined baking tray in a single layer. Bake them at 425 for 20 to 25 minutes, flipping halfway.
This is the perfect recipe to make when you are craving something fun and different or you want to share some finger foods at a party.
Here are some more of my favorite air fryer recipes so you can enjoy making a lot of different recipes. It's amazing what this gadget can do.
- Air Fryer Donuts
- Cauliflower Buffalo Wings
- Air Fryer Fish Sticks
- Chicken Tikka Kebab
- Tandoori Chicken Wings
- Crispy Okra
AIRFRYER FRENCH FRIES
- Scrub and rinse the potatoes well under running water. Wipe well with paper towels. Peeling is optional and I would recommend making these fries with potato skin.
- Cut the potatoes into long ⅓ inch thick sticks. Ideally, they should be about 4 inches long, to prevent them from breaking. Place the cut potatoes in a medium-sized bowl and add water to the bowl. Allow the cut potatoes to soak for 15 mins.
- After 15 minutes, drain all the water out and place the potatoes on a kitchen towel and wipe them dry.
- Add dried potatoes to a clean and dry bowl. Add oil, garlic powder, salt, red chili powder, turmeric, and garam masala. Toss so that the potatoes evenly coated with all the spices.
- Preheat the air fryer at 400°F for 5 minutes. Spray the basket with oil. Place the fries in the air fryer basket, evenly spreading and crisscrossing the overlapped fries. If your air fryer basket is small you may want to cook the fries in 2 batches.
- Air Fry at 380°F or 190°C for 25 mins. Shake the basket halfway through. If you like more crunchy fries, cook for an additional 2 to 3 minutes.