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Curry Fries with Cilantro Mint Yogurt Sauce

Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Yield: 3 -4 Servings
Crispy, oven-baked curry fries served with a cilantro mint yogurt dipping sauce. Perfect as an appetizer or a side!

Ingredients
 

Curry Fries:

  • 3 russet potatoes, peeled and chopped into 1/4-inch wide matchsticks
  • 2 tbsp oil, divided
  • 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

Instructions
 

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.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Oil a large baking sheet with one tablespoon of olive oil.
  • 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.
  • 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.

Notes

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!
Cuisine: Indian
Course: Appetizer
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.