Instructions

• Peel, wash, and cut potatoes into French fries. I’ve used 1 large russet potato, which is the best variety for making crispy French fries.
• Soak the potato in water and let it sit for about 5-10 minutes (removes excess starch in potatoes). Drain the water well and lightly pat dry.
• Mix cornstarch, black pepper, mint powder, chat masala, salt, red chili powder, and lemon juice together.
• Sprinkle the spice mix over potatoes, toss well and make sure all the fries are covered with spices. Don't add any water.
• Heat the oil in a frying pan on medium-high heat.
• To check if the oil is ready, just put the potato strip in a frying pan. The potato should sizzle.
• Fry the fries till they become gold in color all around, turn the fries a few times while frying.
• Remove masala fries from oil and place on paper towel.
• Serve hot and enjoy with your favorite dipping sauce.
• For oven method: Preheat the oven to 425°F and line a baking sheet with parchment paper. Spread the seasoned masala fries evenly in a single layer. Bake at 425˚F for 25-30 minutes, tossing occasionally or until crispy and golden.
• For air fryer method: Preheat the air fryer to 380°F (193°C). Add the seasoned masala fries to the basket of the air fryer and spread them in a single layer (cook in batches if required). Air fry them at 380°F (193°C) for 15-20 minutes or until crispy and golden. Toss the fries halfway through. If your fries are not crispy then air fry them a bit longer.