Curry Fries Recipe

Prepare Potatoes

Wash and peel the potatoes if desired (peels can be left on for more texture). Cut each potato into even sticks about 1/3 to 1/2 inch thick so they cook uniformly. Rinse the cut fries under cold water until the water runs clear to remove surface starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for 20–30 minutes (or up to 2 hours refrigerated). This step removes excess starch for crispier fries.

Dry and Dust with Cornstarch

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Transfer to a large bowl and sprinkle the 2 tbs cornstarch over the fries. Toss gently to coat each piece in a light, even layer of cornstarch. This promotes a crisp exterior.

Cooking Method — Frying (recommended)

Heat 1 to 1¼ cups oil in a deep heavy pot or fryer to 325°F (160–165°C) for the first fry. Fry fries in batches (do not overcrowd) for 3–4 minutes until they are cooked through but not browned. Remove to a wire rack. Increase oil temperature to 375°F (190°C) and return fries in batches for a second fry for 2–3 minutes until golden and crispy. Drain on paper towels and season immediately with 1 tsp kosher salt and 1/4 tsp black pepper.

Cooking Method — Oven (alternate)

Preheat oven to 425°F (220°C). Toss the cornstarch-coated fries with 2–3 tbs of oil until evenly coated. Arrange in a single layer on a parchment-lined or lightly oiled baking sheet. Bake 20 minutes, flip fries, then bake another 15–20 minutes until golden and crispy. During the last 5 minutes, increase oven to 450°F (230°C) for extra crisp. Season with 1 tsp kosher salt and 1/4 tsp black pepper immediately after removing from oven.

While fries soak or cook, combine all curry seasoning ingredients in a small bowl: 2 tbs mild curry powder, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (optional), 1/2 tsp brown sugar, and 3/4 tsp fine sea salt. Whisk thoroughly to evenly distribute spices and sugar.

Taste a pinch and adjust salt or heat to preference. If making ahead, store the spice mix in an airtight container for up to 2 weeks.

When fries are hot and freshly cooked, immediately sprinkle the fries with 2–3 tbs of the curry seasoning (or to taste) and toss gently in a large bowl or on the baking sheet so the warm oil helps the seasoning adhere. Use more or less seasoning depending on preference; reserve any extra for serving.

Transfer seasoned fries to a serving platter. Scatter chopped cilantro over the top if using, and serve with lime wedges on the side to squeeze over the fries for a bright finish.

Serve immediately with mango chutney, mayonnaise, or your preferred dipping sauce. Leftover seasoning can be offered at the table for additional dusting.