While not true peri-peri fries as they're not made with bird's eye chiles, it's what my family has named these. I generally serve them with peri-peri chicken, hence the name. I hope you enjoy them as much as we do.
Ingredients
- russet potatoes: 2 pound
- smoked paprika: 0.25 tsp
- chili powder: 0.25 tsp
- garlic granules: 0.25 tsp
- ground white pepper: 0.125 tsp
- salt: 0.5 tsp
- grapeseed oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Peel potatoes and cut into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer to a clean kitchen towel and dry.
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Meanwhile, mix paprika, chile powder, garlic, white pepper, and salt together in a small bowl; set aside.
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Preheat an air fryer to 350 degrees F (180 degrees C) for 5 minutes.
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Place potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
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Air-fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air-fry until golden brown, 12 to 15 more minutes.
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Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt if necessary. Serve immediately.
