Curry Fries Recipe

1. Prep and rinse potatoes

Wash and peel (optional) the potatoes. Cut each potato into 1/3–1/2-inch thick sticks for classic fries. Place cut fries into a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries.

2. Dry and coat

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry. In a large bowl, toss the dried fries with the cornstarch until evenly coated. This light coating helps create a crispy exterior.

3. Par-fry (first fry) — optional for extra crisp

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches so you don't overcrowd, fry the fries for 3–4 minutes until just softened and very light golden but not brown. Remove with a slotted spoon or spider and drain on a wire rack or paper towel. Let cool 10 minutes. (If you skip double-fry, proceed to final fry at lower temperature but expect slightly less crispness.)

4. Final fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels.

5. Season with curry dust

While the fries are hot, combine the curry powder, smoked paprika, garlic powder, kosher salt, and black pepper in a small bowl. Immediately sprinkle the curry spice mix over the hot fries and toss gently to coat evenly so the spices cling to the oil on the fries. Taste and adjust finishing salt if needed; sprinkle fine sea salt to taste.

6. Transfer the seasoned fries to a serving platter and keep warm until ready to serve.

7. Blend sauce

In a blender or food processor combine the Greek yogurt, fresh basil leaves, lemon juice, olive oil, honey (or maple syrup), minced garlic, salt, and black pepper. Pulse or blend until smooth and bright green. If the mixture is too thick, add water 1 tablespoon at a time until you reach a thick but pourable dipping consistency (about 1–2 tablespoons).

8. Taste and adjust

Taste the sauce and adjust seasoning as needed: more lemon for brightness, more honey for sweetness, or a pinch more salt. Chill in the refrigerator for at least 15 minutes to let flavors meld, or serve immediately at room temperature.

9. Spoon the basil yogurt sauce into a small bowl for serving alongside the curry fries.