Curry Fries with Cilantro Mint Yogurt Sauce
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 Servings
Curry Fries:
  • 3 russet potatoes, peeled and chopped into ¼-inch wide matchsticks
  • 2 tbsp oil, divided
  • 1½ tsp sea salt
  • 1½ tsp curry powder
  • ½ tsp ground coriander
Cilantro Mint Yogurt Sauce:
  • ½ cup plain yogurt (can be greek or regular)
  • ¼ cup cilantro leaves
  • ¼ cup basil leaves
  • ¼ cup mint leaves
  • 1 jalapeño, roughly chopped
  • 1 tbsp lime juice
  • ½ tsp minced garlic
For the fries:
  1. Soak the chopped potatoes in cold water in a large bowl for 1-2 hours. When finished soaking, lay the potatoes out on paper towels and pat to dry.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Oil a large baking sheet with one tablespoon of olive oil.
  4. Toss the potatoes with the other tablespoon of olive oil, sea salt, curry powder, and ground coriander. Arrange in a single layer on the prepared baking sheet.
  5. Bake the potatoes for 20 minutes. At the 20 minute mark, turn the heat up to 450 degrees F (230 degrees C) and bake for another 20 minutes. Check to see if there are any fries done to your liking. Remove them, and continue baking for a few minutes until all fries are golden brown.
For the sauce:
  1. Combine all ingredients in a food processor and blend until herbs are finely chopped.
If you find yourself with a lot of leftover sauce, try using it as a marinade for chicken and then grill or roast in your oven. It's delicious!
Recipe by A Duck's Oven at