Peri-Peri Fries from Nando's feature crispy golden French fries tossed in a fiery blend of peri-peri spices, delivering a spicy, smoky flavor with a crunchy exterior and tender interior.
Equipments
- Deep fryer
- Frying basket
- Mixing bowl
- Tongs
- Slotted spoon
- Baking sheet (optional, for draining)
- Paper towels
- Measuring spoons
- Spice shaker or bowl
Ingredients
- 2 lbs (900g) russet potatoes
- 4 cups vegetable oil (for frying)
- 1 tablespoon peri-peri spice blend
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for crispiness)
Russet potatoes are ideal for achieving the perfect texture, offering a crispy exterior and fluffy interior when fried. Using vegetable oil with a high smoke point ensures even cooking and prevents burning during deep frying. The peri-peri spice blend is essential for delivering the signature fiery and smoky flavor, so be sure to measure accurately for balanced heat. Adding cornstarch can enhance crispiness, but it's optional depending on your preferred texture. Your homemade Peri-Peri Fries from Nando's copycat menu will capture the authentic spicy kick and satisfying crunch fans love.
Instructions
- Wash, peel (optional), and cut potatoes into fries.
- Soak fries in cold water for 30 minutes.
- Drain and pat fries completely dry with paper towels.
- Toss fries with cornstarch (optional) for extra crispiness.
- Heat oil in deep fryer to 350°F (175°C).
- Fry potatoes in batches for 3-4 minutes until pale and just tender.
- Remove and drain fries on paper towels or a baking sheet.
- Increase fryer temperature to 375°F (190°C).
- Fry potatoes again in batches for 2-3 minutes until golden and crispy.
- Drain on fresh paper towels.
- In a mixing bowl, combine peri-peri spice blend, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Toss hot fries with the prepared spice mix using tongs or a spice shaker.
- Serve immediately.
Substitution
Peri-Peri Fries from Nando's copycat menu can be easily customized by adjusting the spice levels or substituting russet potatoes with sweet potatoes for a slightly sweeter flavor and added nutrients. If a deep fryer is unavailable, you can bake the fries in the oven at 425degF (220degC) on a baking sheet, turning occasionally to maintain crispiness. To enhance the crunch, tossing the fries in cornstarch before frying is recommended, but this step can be skipped if you prefer a lighter texture. Use a spice shaker or mixing bowl to evenly coat your fries with the peri-peri blend, ensuring every bite bursts with flavor. Your peri-peri fries will stay crispy longer if drained on paper towels immediately after frying to remove excess oil.
Tips
Your fries must be thoroughly dried after soaking to prevent oil splatters and ensure maximum crispiness. Double frying at 350degF then at 375degF crisps the fries perfectly, locking in tenderness while creating a golden exterior. Toss the fries while hot with the peri-peri spice blend for an even coating and enhanced flavor release. Use a slotted spoon or tongs to handle hot fries safely and to drain excess oil effectively.
Nutritions
Peri-Peri Fries from Nando's provide a flavorful way to enjoy the energy-boosting benefits of russet potatoes, which are a good source of carbohydrates and dietary fiber. The peri-peri spice blend, featuring cayenne pepper and smoked paprika, adds antioxidants and boosts metabolism with capsaicin content. Vegetable oil used for frying contributes essential fatty acids but also increases calorie density, so portion control is important for maintaining balanced nutrition. Your meal gains both bold flavor and key nutrients, but moderation is key to avoid excessive fat intake.
Storage
Store leftover Peri-Peri Fries in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Keep the container in the refrigerator and consume within 2 days for the best flavor and texture. To reheat, use your oven or air fryer at 375degF (190degC) for 5-7 minutes to restore their crunchy exterior and tender interior.
Variation or Alternatives
You can experiment with sweet potatoes instead of russet potatoes for a slightly sweeter flavor and softer texture. Adding a sprinkle of lemon zest to the peri-peri spice mix will introduce a refreshing citrus note that complements the heat. Alternatively, oven-baking the fries at 425degF (220degC) for 30-35 minutes, flipping halfway, offers a healthier cooking method with less oil. Consider mixing in fresh chopped herbs, like parsley or cilantro, after frying to add a burst of freshness to the dish.
Allergies
Peri-Peri Fries from Nando's contain ingredients like garlic powder and onion powder, which may trigger allergic reactions in individuals sensitive to alliums. The use of vegetable oil could pose a risk for those with specific oil allergies depending on the oil source. You should always verify ingredient details and consult with a healthcare provider if you have known food allergies before consumption.
Why this recipe?
Peri-Peri Fries from Nando's restaurant are loved for their unique blend of spicy, tangy Peri-Peri sauce made from African bird's eye chili, infused with garlic, lemon, and paprika, delivering a bold flavor profile that excites taste buds. The crispy texture of perfectly fried potatoes complements the zesty seasoning, making each bite irresistibly satisfying. You can recreate this signature dish at home with simple ingredients to enjoy an authentic taste experience and customize the spice level to your preference. Making a copycat recipe not only saves money but also offers a deliciously fun way to bring Nando's iconic flavors into your kitchen.