Here’s a simple recipe to make Peri Peri Pommes Frites at home:
Peri Peri Pommes Frites
Ingredients:
For the Fries:
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4 large potatoes (Russet potatoes work well)
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2 tablespoons olive oil
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Salt, to taste
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Pepper, to taste
For the Peri Peri Sauce:
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 red chili (or 2 for extra heat) or 2 tablespoons peri peri chili paste
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1 tablespoon smoked paprika
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1 tablespoon lemon juice (freshly squeezed)
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1 teaspoon dried oregano
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1 teaspoon sugar (optional, to balance heat)
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Salt and pepper, to taste
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1/4 cup tomato paste
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1 tablespoon white wine vinegar (or apple cider vinegar)
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1 tablespoon fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Fries:
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Preheat your oven to 425°F (220°C).
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Peel and cut the potatoes into thin fries (about 1/4-inch thick). You can also leave the skins on for added texture.
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Soak the cut fries in water for at least 30 minutes to remove excess starch, which helps them crisp up better when baked.
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After soaking, drain and pat the fries dry with a paper towel. This step is key for crispy fries.
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Toss the fries in 2 tablespoons of olive oil and season with salt and pepper. Spread them out in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy.
2. Make the Peri Peri Sauce:
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While the fries are baking, prepare the Peri Peri sauce.
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Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the minced garlic and red chili (or peri peri chili paste). Cook for about 1 minute until fragrant, but be careful not to burn the garlic.
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Stir in the smoked paprika, oregano, sugar, tomato paste, lemon juice, and white wine vinegar. Let the sauce simmer for 2-3 minutes, allowing all the flavors to meld together.
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Season with salt and pepper to taste. If you want more heat, add extra chili or peri peri paste. If you prefer it a bit milder, you can add a small splash of water to thin the sauce.
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Once the sauce is ready, set it aside.
3. Toss the Fries in Peri Peri Sauce:
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When the fries are done baking and are golden and crispy, transfer them to a large mixing bowl.
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Pour the prepared Peri Peri sauce over the fries and toss well to coat them evenly. You can also add more sauce if you prefer a stronger flavor.
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If you’d like, you can sprinkle fresh parsley over the fries for added color and freshness.
4. Serve:
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Serve your Peri Peri Pommes Frites immediately with a side of garlic mayo or yogurt dip to balance the heat, or enjoy them on their own as a flavorful snack or side dish.
Tips:
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Fried Version: If you prefer frying the fries for a crunchier texture, heat vegetable oil in a deep fryer or a large pot to 350°F (175°C) and fry the fries until golden brown, about 4-6 minutes. Drain them on paper towels before tossing them in the Peri Peri sauce.
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Customize the Heat Level: Adjust the amount of chili or peri peri paste based on your spice preference. For a milder version, reduce the amount of chili or skip the paste entirely.
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Serving Suggestions: These fries are great as a side dish with grilled chicken or steak, or as a snack on their own. You can even serve them as a fun party appetizer with a selection of dipping sauces.
These Peri Peri Pommes Frites are a perfect blend of crispy, tender fries with bold, spicy flavor. They’re sure to impress anyone who loves a little heat with their fries! Enjoy!