Mozambican chips or fries as we call them in the states are a common side dish along side the peri, peri chicken, peri peri shrimp, grilled crustaceans and fish.
I love fries that are crispy on the outside and light on the inside. It is easy to achieve if you have a deep fryer.
Of course fries are delicious alongside just about anything. Dip them in mayo, ketchup and yes that fiery peri peri sauce for a real treat.
Make 1 large russet potato per person. I like to leave the peel on for a homemade looking chip but it is up to you if you want to or not. The russet potato seems to make the best chips/ fries.
Mozambican Chips (Fries)
Super delicious Mozambican chips of fries are wonderful alongside the peri-peri chicken and excellent dipped in that fiery sauce.
- 1 large russet potato per person
- oil for frying
- salt to taste
Put the potatoes whole into a large pot of boiling water.
Cook for about 10 minutes until they just start to turn a bit tender.
Drain and cool
Peel if desired and slice the potato into strips for fries
Heat oil to 375 degrees
make sure the strips of potato are nice and dry before putting them in the hot oil.
cook until just golden brown
Remove with a slotted spoon onto a paper towel.
Salt to taste