Crispy Kumara Fries
This recipe reveals the secret to perfect New Zealand-style kumara fries — irresistibly crispy on the outside, fluffy on the inside, and seasoned to perfection. With three key steps — soak, starch, and space — you’ll get café-quality fries at home every time.
Equipment
- chef’s knife
- large bowl
- baking sheets or oven trays
- parchment paper
- air fryer (optional)
- heavy-bottomed pot (for deep frying)
- Wire rack
- slotted spoon
Ingredients
- 1 kg kumara (Owairaka Red, peeled and cut into 1cm sticks)
- 2 tbsp cornstarch
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp salt, plus more for serving
- 0.5 tsp black pepper
- 0.5 cup mayonnaise or aioli
- 2 tbsp honey
- 1 tbsp sriracha or hot sauce
- 1 tsp apple cider vinegar
- 1 pinch salt (for sauce)
Instructions
- Step 1: Soak the kumara. Slice kumara into 1cm sticks. Soak in cold water for at least 30 minutes to remove excess starch. Drain and pat completely dry with a tea towel.
- Step 2: Coat with cornstarch. Toss dried fries with cornstarch until lightly coated to form a crisp outer layer.
- Step 3: Season. Mix the coated fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Step 4: Bake (Oven Method). Preheat oven to 220°C and line two trays with parchment paper. Arrange fries in a single layer. Bake for 15 minutes, flip, then bake 10–15 minutes more until golden and crispy.
- Step 5: Air Fryer Method. Preheat air fryer to 200°C. Cook fries in batches for 10–15 minutes, shaking halfway, until crispy.
- Step 6: Deep Fry Method. Heat oil to 175°C in a heavy pot. Fry small batches 4–6 minutes until golden. Drain on a rack and season immediately.
- Step 7: Make Spicy Hot Honey Sauce. In a bowl, whisk mayonnaise, honey, sriracha, apple cider vinegar, and salt until smooth.
- Step 8: Serve. Plate fries, season with salt, and serve hot with Spicy Hot Honey Sauce on the side.
Notes
Use New Zealand’s ‘Owairaka Red’ kumara for authentic results. Don’t skip the drying step — moisture is the enemy of crispiness. Serve with Chef Joudia’s Spicy Hot Honey Sauce for a game-changing dip. Reheat leftovers in an air fryer for 5–7 minutes at 200°C for day-two crunch.