We had our family from Regina over for the weekend to celebrate Easter and made a huge delicious turkey! So now that we will be eating turkey for a week, we are going to have to be creative to keep our meals interesting! Tonight I made some yummy oven baked masala fries to spice things up.
Of course you will need to start with large russet potatoes like the ones in the photo below. I like to cut them up into long and skinny fries about half an inch thick.
You may be wondering why the recipe is for oven baked fries. To be honest, I am terrified of frying. I have an irrational fear of setting the house and myself on fire… so you will notice that wherever possible I bake instead of fry. And believe me you will not be able to tell the difference if you follow the recipe in this post.
Since the fries are going to be baked and not fried, it helps to soak them in hot water for about half an hour before baking to soften them up.
After soaking, drain out the water and dry on a paper towel to remove all of the the excess water.
The key now is to coat the fries generously in olive oil so that they do not stick to the pan. The easiest way to do this is toss them with a couple of tablespoons of olive oil in a large bowl. Then simply pour them out onto a pan covered in aluminum foil. Because we are baking the fries, we need to be careful that they do not burn or get too dry. My solution is to cover the fries with foil for the first 10 minutes of baking to lock in the moisture and prevent the tips from burning.
While the fries are in the oven, you can work on the masala seasoning. This is super quick and easy. Just sauté some garlic, turmeric, mustard seeds, paprika, cayenne pepper and salt with some olive oil.
Add your crushed tomatoes (I use Hunts Crushed Tomatoes), a little bit of water and cook for about 5 more minutes.
Once the fries are ready, simply toss into the masala and season with lime juice and chopped up hot peppers.
Seriously, these fries were amazing with the turkey and I’ll be making them a lot more often with with barbecue season around the corner. They would be perfect with tandoori chicken, beef ribs, and so much more. I hope you enjoy this recipe and I would love to hear from you in the comments below.