Indulge in the fusion of flavours with my homemade peri peri seasoning blend coating these crispy fries. This easy recipe brings the vibrant taste of peri-peri with its spicy flavours to your fingertips, combining the zesty tang of our copycat Nando’s spice blend with perfect crispy French fries.
What Makes This Recipe Great!
- Distinctive Peri Peri Flavour: Our easy made-at-home peri peri seasoning, paired with flaky salt coating homemade fries, creates an enticing blend of crispy texture and bold taste that’s truly exceptional.
- Oven-Baked: Enjoy golden-brown crispy fries guilt-free, as they’re baked in the oven.
- Dippable: Enjoy these peri-peri fries with your favourite dipping sauce or try our own peri peri dip.
About This Recipe – In More Detail
Discover the ultimate peri peri fries recipe that takes classic crispy French fries to a whole new level. These fries are not just ordinary; I use fresh potatoes, cut into thin fries or thick fries (whatever your preference), which are then baked in the oven until they are golden brown, giving you the perfect crunch with every bite.
These fries then are seasoned with our Nando’s style peri peri seasoning blend, infusing them with a unique flavour of the spice powders.
These tasty fries are also very versatile – whether you’re dipping them into your favourite dipping sauce or pairing them with our homemade Peri peri sauce, their tangy flavours are sure to please.
The combination of crispy texture and the irresistible peri peri flavour creates peri peri chips that are hard to resist. These spicy fries will quickly become a popular snack or side dish in your home. Perfect for movie or game night. Serve them up with a Peri Peri Burger or Peri Peri Chicken Wraps.
- Knife and Cutting Board: For peeling and cutting the potatoes into even fries. A sharp knife and stable cutting board are essential for efficient and safe preparation.
- Large Bowl: Used for soaking and rinsing the cut potatoes. A large bowl provides ample space to work with the potatoes comfortably.
- Colander or Strainer: To drain excess water from the soaked potatoes after rinsing. This step helps achieve crispier fries during baking.
- Large Saucepan: Used to blanch the fries briefly in boiling water before baking. The saucepan accommodates the fries and facilitates even cooking.
- Baking Tray or Baking Sheet: Used to bake the fries in the oven. Preheating the pans ensures a crisp exterior for the fries.
- Pestle and Mortar (optional): Needed to grind the flaked sea salt and peri-peri seasoning into a fine powder. This tool enhances the seasoning’s distribution over the fries.
- Tongs or Spatula: Essential for flipping the fries during baking and tossing them in the seasoning after they’re done. Tongs or a spatula help handle the hot fries without damaging their texture.
- Potatoes (floury variety): The base of the fries, providing a fluffy interior and crispy exterior. Floury varieties include Russet potatoes, Maris Piper potatoes or Maris Peer among others.
- Cornflour: Coats the fries for a crispy texture.
- Flaked Sea Salt: Enhances taste and adds a delightful crunch.
- Peri Peri Seasoning: This delicious spice mix the fries with a spicy kick from ingredients like peri peri chilis, paprika extract, cayenne pepper, garlic powder and white pepper.
Additions and Substitutions
- Fresh Herbs: Sprinkle chopped fresh herbs like parsley, cilantro, oregano or rosemary over the fries after baking for an added burst of flavour.
- Grated Cheese: Melt some grated cheese over the fries during the last few minutes of baking for cheesy peri peri fries.
- Lime Zest: Add a touch of fresh lime zest to the seasoning blend for a citrusy twist.
- Parmesan Cheese: After baking, toss the fries with grated parmesan cheese for a rich and tangy flavour.
- Black Pepper: Add a little extra peppery flavour with a generous pinch of black pepper.
- Potato Varieties: Experiment with different potato varieties like russet, Yukon gold, or sweet potatoes for unique flavours and textures.
- Frozen Fries: For those busy weeknights, you can substitute homemade fries for readymade frozen fries for ease. Simply bake as per the packet instructions and coat in the peri peri powder after grinding the spicy seasoning with flaky sea salt.
- Gluten-Free Option: Replace cornflour with a gluten-free alternative like rice flour or potato starch to make the recipe gluten-free.
- Seasoning Mix: Customise the peri peri seasoning by adjusting the spice levels or using a pre-made spicy seasoning.
- Oil Type: Substitute the olive oil with another oil of your choice such as sunflower oil or vegetable oil for varied flavours.
Step-By-Step Guide – How To Make Peri Peri Fries Nando’s Style
Step1 : Preparing the Fries
- Peel the potatoes and cut them into uniform fries, you can make thinner or thicker fries depending on your preference.
- Rinse the cut fries under cold water to remove excess starch, enhancing crispiness.
- Soak the potatoes in cold water for 30 minutes to 2-3 hours, promoting crispness during baking.
- Preheat the oven to 190°C (375°F) in readiness for baking.
Step 2: Finalising the Fries
- After soaking, give the fries a final rinse to eliminate any remaining starch.
- Boil the fries in salted water for 3-5 minutes to partially cook them before baking.
- Drain the fries and let them dry for a moment to eliminate excess water.
- As they dry, place two baking pans in the preheated oven to create a hot baking surface.
Step 3: Coating and Baking
- Coat the drained fries with cornflour, ensuring even coverage.
- Add oil to the coated fries and toss them for an evenly distributed coating.
- Carefully place the oiled fries onto the preheated baking pans in a single layer.
- Bake the fries for about 30 minutes, turning them midway for uniform golden crispness.
Step 4: Prepare the Seasoning
- While the fries bake, grind flaked sea salt and peri peri seasoning into a fine powder using a mortar and pestle.
Step 5: Seasoning and Serving
- Once baked, toss the fries in the seasoning mix to infuse them with flavour.
- Serve the peri peri fries immediately while they’re hot and crispy.
- Peri Peri Perfection: Serve the peri peri fries with a side of your homemade peri peri mayonnaise.
- Classic Dipping Trio: Offer a trio of dipping sauces, including ketchup, garlic aioli, and sweet chili sauce, to cater to different tastes.
- Cheesy Indulgence: Pair the fries with a creamy cheese dip or fondue for a deliciously cheesy twist.
- Mediterranean Delight: Serve the fries alongside a refreshing tzatziki sauce, hummus, and a Greek salad for a Mediterranean-inspired meal.
- Mexican Fiesta: Enjoy the fries with a side of salsa, guacamole, and sour cream for a south-of-the-border feast.
- Burger Buddy: These crispy fries are the perfect companion to a juicy burger, either classic beef, a chicken burger or a veggie patty.
- Savoury Snack Platter: Create a snack platter with the peri peri fries, assorted cheeses, olives, and cured meats for a delightful spread.
- Spicy Nacho Fries: Top the fries with jalapenos, melted cheese, and sour cream for a spicy nacho-inspired dish.
- Stuffed Pita Pockets: Fill warmed pita pockets with the peri peri fries, sliced grilled chicken, lettuce, and a drizzle of tahini dressing.
- Movie Night Munchies: Serve the fries in small cones or bags as a tasty snack during movie nights or game days.
To achieve crispy peri peri fries, make sure to soak, rinse, and dry the potatoes properly. Preheating the baking pans and spacing the fries evenly on them also helps ensure even cooking and crispiness.
Yes, soaking the potatoes helps remove excess starch, resulting in crispier fries. It’s recommended to soak them for at least 30 minutes, but up to 2-3 hours for best results.
Absolutely! While homemade seasoning enhances the flavour, pre-made peri peri seasoning works well too. Adjust the quantity according to your taste preference.
Pro Tips and Guidance
- Consistent Cutting: When slicing the potatoes into fries, aim for uniform thickness. This ensures even cooking and crispy results.
- Soaking Technique: Soaking the cut potatoes in cold water helps remove excess starch, leading to crispier fries. Longer soaking (up to 2-3 hours) can yield even better results.
- Parboil for Crispiness: Boiling the fries briefly before baking helps create a crispy exterior and a soft interior. The timing depends on the thickness of the fries, so adjust accordingly.
- Hot Baking Pans: Preheat the baking pans or sheets in the oven before adding the oiled fries. This initial burst of heat helps start the crisping process immediately.
- Single Layer Arrangement: Spread the oiled fries in a single layer on the hot baking pans, leaving space between them. Crowding can lead to uneven cooking and less crispiness.
- Serve Immediately: To enjoy the perfect crunch and flavour, serve the peri peri fries immediately after seasoning. They’re at their tastiest when freshly baked.
Storage: Store any leftover peri peri fries in an airtight container in the fridge. To maintain their crispiness, it’s best to store them in a single layer, separating them with parchment paper if needed. Consume the leftovers within 1-2 days for the best texture and flavour.
Reheating: To reheat the leftover peri peri fries and restore their crispiness, preheat your oven to 175°C (350°F). Place the fries on a baking sheet in a single layer and bake for about 5-7 minutes, or until they’re heated through and crispy again. Avoid using the microwave, as it can make the fries soggy.
Keep in mind that while reheating can help revive some of the crispiness, the texture might not be as perfect as when freshly baked. Enjoying the peri peri fries immediately after baking will provide the best results.
Check Out These Peri Peri Recipes
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Easy Baked Peri Peri Fries – Nando’s Style Chips
- 800 g Potatoes, floury variety
- 2 tbsp Cornflour
- 1 tsp Flaked Sea salt
- 2 tbsp Peri Peri Seasoning, see our homemade recipe
- Begin by peeling the potatoes and cutting them into evenly sized fries. Whether you prefer thicker or thinner fries, the key is uniformity for even cooking.
- Rinse the cut fries under cold water to remove excess starch. This helps achieve a crispier texture.
- Soak the potatoes in a bowl of cold water for a period of 30 minutes to up to 2-3 hours. This soaking process aids in removing more starch and promoting better crispness when baking.
- Preheat your oven to 190°C (375°F) to ensure it's ready for baking later on.
- Once the soaking time is complete, give the fries a final rinse to get rid of any remaining starch.
- Fill a large saucepan with cold water and add a tablespoon of salt. Place the fries in the pot and bring the water to a boil. Depending on the thickness of the fries, allow them to boil for 3-5 minutes. This quick boiling helps partially cook the fries before baking.
- Remove the pot from heat and drain the fries immediately. Let them sit in the drainer for a moment, allowing steam to escape and aiding in drying off any excess water from the surfaces.
- As the fries dry, place two large baking pans or sheets in the preheated oven. This step helps to create a hot surface for baking the fries.
- Transfer the drained fries to a bowl and evenly coat them with cornflour. Gently shake the bowl to ensure all the fries are coated.
- Add oil to the coated fries and toss them thoroughly to achieve an even distribution of oil, which helps with crispiness.
- Carefully remove the hot baking pans from the oven and immediately spread the oiled fries onto them in a single layer. Be sure to leave some space between each fry to allow for even baking.
- Place the pans back in the oven and bake for approximately 30 minutes. Remember to turn the fries halfway through to ensure they're evenly golden brown and crispy on all sides.
- While the fries bake, use a pestle and mortar to grind together the flaked sea salt and peri peri seasoning until it forms a fine powder.
- Once the fries are done baking, carefully remove them from the oven. Immediately toss them in the seasoning mix to infuse them with the peri peri seasoning.
- Serve immediately.
- Consistent Cutting: Slice potatoes uniformly for even cooking and crispy results.
- Soaking Technique: Soak cut potatoes in cold water to remove starch, enhancing crispiness. Longer soaking yields better results.
- Parboil for Crispiness: Briefly boil fries before baking for a crispy exterior and soft interior. Adjust timing based on thickness.
- Hot Baking Pans: Preheat baking pans in the oven before adding oiled fries. This jumpstarts the crisping process.
- Single Layer Arrangement: Spread oiled fries in a single layer on hot pans. Don’t overcrowd for even cooking and maximum crispiness.
- Serve Immediately: Enjoy perfect crunch and flavour by serving peri peri fries right after seasoning. Best when fresh and hot.