Masala Fries with Roasted Cumin Aioli
Crispy, spicy, tangy masala fries tossed in bold Indian spices and served with a smoky roasted cumin aioli. The ultimate air fryer snack or side dish.
Servings: 2
Ingredients
Fries
- 3 russet potatoes (about 500g)
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp red chili powder
- 1/4 tsp cayenne
- 1/8 tsp smoked paprika
- 1/2 tsp mango powder garam masala, cumin powder
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- Salt to taste
Roasted Cumin Aioli
- 3/4 tsp cumin seeds
- 1/3 c veganaise
- 1/2 lime
- Pinch of salt
Instructions
- Prepare the potatoes: Peel and slice your russet potatoes into medium-sized fries. Try to keep them similar in size so they cook evenly.
- Season the fries: Add the fries to a bowl and coat them with oil, garlic powder, onion powder, red chili powder, cayenne, smoked paprika, mango powder, garam masala, cumin powder, and salt. Toss thoroughly so every fry is coated in masala.
- Air fry in batches: Place half the fries in the air fryer basket and cook at 400°F for about 20 minutes, flipping halfway. Repeat with the second batch to avoid overcrowding and ensure maximum crispiness.
- Make the roasted cumin aioli: Toast the cumin seeds in a dry pan until fragrant, then mix them with veganaise, lime juice, and a pinch of salt. Adjust lime and salt to taste.
- Serve: Pile the masala fries onto a plate and serve immediately with your roasted cumin aioli.
Notes
• Store leftovers in an airtight container for up to 2 days; reheat in the air fryer at 400°F for 5 minutes to restore crispiness.
• Substitute veganaise with regular mayonnaise or Greek yogurt for a lighter dip.
• If using frozen fries, skip the oil and simply add the spice blend before air frying.
• For extra crispy fries, soak the potatoes in cold water for 20–30 minutes, then pat dry before seasoning. Variations:
• Cheesy masala fries: Add grated cheddar or mozzarella during the last 2 minutes of cooking.
• Loaded masala fries: Top with chopped cilantro, onions, jalapeños, and extra aioli.
• Sweet potato masala fries: Swap russets for sweet potatoes for a sweeter, earthier twist.
• Restaurant-style: Finish with chaat masala and lemon juice for bright, punchy flavor.
• Substitute veganaise with regular mayonnaise or Greek yogurt for a lighter dip.
• If using frozen fries, skip the oil and simply add the spice blend before air frying.
• For extra crispy fries, soak the potatoes in cold water for 20–30 minutes, then pat dry before seasoning. Variations:
• Cheesy masala fries: Add grated cheddar or mozzarella during the last 2 minutes of cooking.
• Loaded masala fries: Top with chopped cilantro, onions, jalapeños, and extra aioli.
• Sweet potato masala fries: Swap russets for sweet potatoes for a sweeter, earthier twist.
• Restaurant-style: Finish with chaat masala and lemon juice for bright, punchy flavor.
Nutrition
Calories: 644kcal | Carbohydrates: 66g | Protein: 8g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 250mg | Potassium: 1427mg | Fiber: 6g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 24mg | Calcium: 68mg | Iron: 4mg
