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.
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.
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!