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.
These crispy, baked fries are loaded with ALL the spices. My spice cupboard got a workout with this recipe. They’re so flavourful and go so well with the creamy, feta cheese hummus to dunk them into. You can’t resist them and you’ll want to shovel them in your mouth quick time! And before you know it, they’re gone and you’re sitting on the floor, staring at an empty baking sheet, wondering why you didn’t make any extra because you should ALWAYS make extra! Rookie mistake, but next time I’ll know better.
I loved the combination of the crispy fries with creamy hummus SO MUCH that I don’t know why I’ve never done that before!?!? What else am I missing out on? That thought makes me nervous. What other food combinations have I not tried yet?? Ugh… maybe I’ll console myself by baking another batch of these tandoori fries before my husband comes home, don’t tell him that I ate the first batch on my own.
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!
Tandoori Fries with Feta Hummus Dip
Total time
Ingredients Feta Hummus:
1 can chickpeas, reserve the chickpea water
¼ up feta
¼ cup tahini
¼ cup olive oil
½ juice of lemon
Salt and pepper
Tandoori Fries:
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
Salt
Cilantro
Cumin and sumac (or paprika) for sprinkling on hummus
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