Everyone loves fries, but few love the side effect of eating a lot of fries – that pot belly! We can make them healthier by reducing almost 90% of the fat in normal fries but still maintain the same tasty flavour everyone loves.



Potatoes 2kg 50/- per KG
Sea salt/ Natural Himalayan salt  90/- per jar
Tomatoes 3 large ones 80/- per KG
Onions 2 large ones 90/- per KG
Dhania 1 bunch 10/-
Avacado 2 pcs 60/-
Lime Juice 1/3 teaspoon 200/- per kg (Approx 7/- each)
Cayenne Pepper and Paprika 1/4 teaspoon each N/A
Coconut/ Olive Oil N/A
Water 3 cups

*N/A = Not YET available at Mboga Masters



  1. Using a soft brush, thoroughly clean the potatoes. DO NOT peel them, all the flavor and a lot of nutrition is in the skin.
  2. Chop the potatoes into wedges
  3. Run them through cold tap water for about 3-5 minutes, to remove excess starch so that you can get crisp fries
  4. Add a teaspoon of sea/natural salt to the water, freshly cracked black pepper and bring to a simmer. (The salt makes the water boil faster as it reduces its boiling point by almost half.) Add the paprika and cayenne pepper.
  5. Drop the potatoes and blanch them until they are slightly undercooked, you do not want to cook them all the way – this will take about 7 minutes.
  6. After boiling them, drain them and then saute them in a wide pan, with coconut/olive oil and a touch of unsalted butter. Make sure you do not overcrowd the pan: Cook in batches if cooking large quantities
  7. Taste one to see if well cooked and also to check for seasoning, adjust if need be.


While the potatoes are resting, add chopped tomatoe, chopped red onion, chopped dania/cilantro stalks, a little squeeze of fresh lime/lemon juice and crush the avocado into the mixture, season with salt and pepper.


Enjoy as is or as a side dish to nyama choma, works really well with roast meat.