I can’t get over how delicious these tandoori fries are!! I’ve eaten A LOT of these lately, you know….for quality assurance…recipe testing…and all that!?! I made them with a creamy feta hummus dip and that was a bad idea, because it made them even MORE addictive! God help me now. My carb consumption has now gone through the roof and there’s no turning back now.
I made sure to soak raw potato slices in ice water for 1 hour before baking them to get as much of the starch out that I could. Less starch = extra crispy!! It was worth the wait! The fries were crispy on the outside and soft and fluffy inside. The warm spices on the fries paired with the creamy hummus was a perfect match. The hummus is extra smooth and cooled down my taste buds from the tandoori spices. Can you honestly say that you could resist that combination??
To make the hummus extra creamy, I used a large can of chickpeas (reserving the chickpea water) and boiled them for 30 minutes to make them extra soft. Then after they cooled slightly, I removed as many of the skins as I could before adding them to the food processor. I used the reserved chickpea water to thin out the hummus slightly without losing any of that delicious flavour!
- 1 can chickpeas, reserve the chickpea water
- ¼ up feta
- ¼ cup tahini
- ¼ cup olive oil
- ½ juice of lemon
- Salt and pepper
- 2 russet potatoes, washed and cut into 1cm width strips
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp garam masala
- 1 tsp coriander powder
- Cumin and sumac (or paprika) for sprinkling on hummus
- For the hummus: add the chickpeas to a pot of water and boil for 30 minutes. Run the chickpeas under cool water and discard as many of the skins as you can. Place the chickpeas in a food processor along with the other hummus ingredients and pulse until creamy. Thin with the reserved chickpea water until your desired consistency.
- For the fries: Soak the sliced potatoes in ice water for 1 hour. Preheat the oven to 425F. Drain the water and pat dry with a paper towel. Drizzle the olive oil over the potatoes and toss with the spices. Lay in a single layer on a greased baking sheet and bake for 35-40 minutes flipping half way through. Remove from the oven and top with extra salt and cilantro. Serve with feta hummus.
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