French Fries With Curry Sauce Recipes

THE BEST CURRY FRIES

Steps:

• Preheat oven to 400 degrees and adjust rack to lower 3rd of oven. Line baking sheet with parchment.
• Combine potatoes, salt, and pepper in a large mixing bowl. Drizzle olive oil generously over potatoes until well coated.
• Bake potatoes in oven for 30-40 minutes, turning once. Best if potatoes are roasted skin-side down for 1st half of roasting time, and center-side down for second half.
• Meanwhile, heat a 1-2 tablespoons of olive oil in a small sauce pan. Add curry paste and saute briefly. Whisk in coconut milk. Bring to a simmer. Whisk in remaining ingredients.
• Serve potatoes with curry sauce on the side or drizzled over the fries. Use chopped cilantro as optional garnish.

CHIPS AND CURRY SAUCE

Steps:

• Prepare the spice blend by mixing the curry powder, turmeric, cumin, ground coriander seeds and cinnamon in a small bowl.
• Heat the oil in a large skillet. Add the onion and saute for 4 minutes over medium heat. Add the diced apple and cook for another 2 minutes.
• Add the minced ginger and garlic and stir.
• Add the spice blend to the onion mixture and stir constantly as it cooks for 2 more minutes.
• Add the flour and stir constantly as it cooks for 2 minutes. Scrape the bottom of the pan to prevent burning.
• Gradually add the chicken stock, stirring constantly to prevent lumps from forming.
• Add worcestershire sauce, sugar, tomato puree and stir. Season with salt and pepper.
• Bring the sauce to boiling point, stirring constantly. Then reduce the heat to low and simmer the sauce for 15 minutes.
• Turn the heat off, and allow the sauce to cool slightly before blending. When cool enough add the sauce to a blender or food processor and blitz until smooth.
• Return the sauce to the pan over medium heat. Add golden raisins if desired.
• Serve hot with a side of chips or french fries.

SPICED FRIES SIX WAYS WITH DIPPING SAUCES

Steps:

• For all recipes, preheat two baking sheets at 450 degrees F on the top and bottom oven racks. Add spices to a 32-ounce bag of frozen fries and spread on the hot baking sheets. Bake as directed, switching the pans halfway through.
• Moroccan Fries: Toss the fries with 2 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground cinnamon and cayenne; bake. Sprinkle with chopped cilantro.
• Cumin Ketchup: Toast 1 tablespoon ground cumin in a small dry skillet. Let cool, then mix with 1/2 cup ketchup, 3 tablespoons apricot preserves and a dash of hot sauce.
• Caraway-Dill Fries: Toss the fries with 2 tablespoons olive oil, 2 teaspoons each dried dill and ground caraway and 1/2 teaspoon mustard powder; bake.
• Pickled Mayo: Combine 1/2 cup mayonnaise, 1/4 cup chopped dill pickle and 2 tablespoons deli mustard.
• Celery Salt Fries: Toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon celery salt; bake.
• Bloody Mary Ketchup: Combine 1/2 cup ketchup, 2 tablespoons horseradish, the juice of 1/2 lemon, 2 teaspoons Worcestershire sauce anda dash of hot sauce.
• Jerk-Spiced Fries: Toss the fries with 2 tablespoons olive oil and 2 tablespoons jerk seasoning; bake. Sprinkle with thinly sliced scallions.
• Chutney Mayo: Combine 1/2 cup mayonnaise, 1/4 cup mango chutney, the zest and juice of 1 lime and a dash of hot sauce.
• Chipotle Fries: Toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon chipotle chile powder; bake.
• Smoky Barbecue Sauce: Combine 1/2 cup barbecue sauce, 1 to 2 tablespoons adobo sauce (from a can of chipotles) and 2 tablespoons pure maple syrup.
• Garlic-Parmesan Fries: Toss the fries with 2 tablespoons olive oil and 1 teaspoon granulated garlic; bake, sprinkling with 1/2 cup grated parmesan during the last 5 minutes. Sprinkle with chopped parsley.
• Herb-Anchovy Mayo: Pulse 1/2 cup mayonnaise, 1/4 cup each basil and parsley, 2 teaspoons dijon mustard, 2 anchovy fillets and 1 small crushed garlic clove in a food processor until smooth.

OVEN BAKED FRENCH FRIES WITH CURRY DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Wash the russet potatoes and cut into French fries.
• Put the cut raw fries into a large bowl of ice water. Soak for 20 minutes.
• Carefully pour out water and pat fries down with a paper towel to dry. (Dry the bowl too.)
• Add fries back to the bowl. Add oil and mix well.
• Line a cookie sheet with parchment paper.
• Line up the fries so that none are touching each other. Sprinkle with salt.
• Bake for 20 minutes or until the fries brown.
• While the fries are baking, add all dip ingredients to the bowl and mix.
• When the fries come out of the oven, drizzle with lime juice and chopped cilantro (optional).

CURRY FRIES

Steps:

• 1. Peel your potatoes and place them in a bowl of cool water. Add your oil to the pan and heat with a med-high temperature (350 degrees for a fryer).
• 2. Cut your potatoes to steak size fries. rinse and drain.
• 3. In a bowl add the fries and all of the dry ingredients. Toss until everything is evenly covered.
• 4. When the oil is hot add the fries and fry until tender (you may have more than one batch). Drain and sprinkle with a little sea salt (optional). Serve.

CURRY WURST WITH FRENCH FRIES

Steps:

• Bake baking fries as instructed.
• Meanwhile, heat oil in pan and brown sausage in it, turn occasionally.
• In a pot heat up ketchup and season with curry as desired.
• When fries are well done, serve on plate with sausage and ketchup curry sauce.

CRISPY OVEN FRIES WITH CURRY DIPPING SAUCE

Steps:

• Heat oven to 400°F. Line cookie sheet with nonstick foil or parchment paper.
• Cut potatoes into 1/2-inch-thick strips; place in large resealable food-storage plastic bag. Sprinkle potatoes with salt, cornstarch and pepper. Seal bag; shake vigorously until potatoes are well coated. Place on cookie sheet, arranging in single layer. Spray potatoes with cooking spray.
• Bake 30 minutes, turning fries once or twice, until golden brown. Serve with curry simmer sauce for dipping.