Curry Fries with Cilantro Mint Yogurt Sauce

Crispy, oven-baked curry fries served with a cilantro mint yogurt dipping sauce. Perfect as an appetizer or a side.


Curry Fries: – 3 russet potatoes, peeled and chopped into 1/4-inch wide matchsticks – 2 tbsp oil, divided – 1½ tsp sea salt – 1 1/2 tsp curry powder – 1/2 tsp ground coriander


Cilantro Mint Yogurt Sauce: – 1/2 cup plain yogurt, can be greek or regular – 1/4 cup cilantro leaves – 1/4 cup basil leaves – 1/4 cup mint leaves – 1 jalapeño, roughly chopped – 1 tbsp lime juice – 1/2 tsp minced garlic

For the fries: 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.

For the fries: Preheat the oven to 400 degrees F (200 degrees C).

For the fries: Oil a large baking sheet with one tablespoon of olive oil.

For the fries: 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.

For the fries: 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: Combine all ingredients in a food processor and blend until herbs are finely chopped.