Berliner Curry Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peeling optional). Cut into 1/2-inch to 3/4-inch thick matchstick fries. Place cut fries into a large bowl of cold water and soak at least 30 minutes, up to 2 hours, to remove surface starch.

Par-dry and coat

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. Transfer to a large bowl, toss with cornstarch until evenly coated, then season with 1 tsp salt and 1/2 tsp freshly ground black pepper. The cornstarch gives a crisp exterior.

Heat oil and fry (first fry)

Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the fries in batches (do not overcrowd) for 4–5 minutes until soft but not colored. Remove with a slotted scoop and drain on a wire rack or paper towels.

Rest and second fry

Increase oil temperature to 375°F (190°C). When all batches have been par-fried and rested 5–10 minutes, return fries to oil in batches and fry 2–3 minutes until deep golden and crisp. Drain on a rack, immediately season lightly with a pinch of salt.

Combine 1/2 cup ketchup, 1 1/2 tbsp mild curry powder, 1/2 tsp smoked paprika, 1 tbsp apple cider vinegar, 1 tsp brown sugar, and 1/2 tsp Worcestershire sauce in a small bowl. Whisk together until smooth.

Taste and adjust: add hot water 1 tsp at a time (up to the listed 1 tbsp) to reach a pourable consistency. Add 1/4 tsp salt and whisk again. Let sit at room temperature for 10 minutes to allow the curry flavors to bloom. If you prefer more heat, add a pinch of cayenne or a dash of hot sauce.

In a small bowl combine 1/2 cup mayonnaise, 1 grated garlic clove, 1/2 tsp fresh lemon juice, 1/4 tsp Dijon mustard, 1/4 tsp sea salt and 1/4 tsp black pepper. Whisk until smooth. If the aioli is too thick, whisk in up to 1 tsp neutral oil or olive oil to loosen to desired consistency.

Taste and adjust seasoning. For a milder garlic flavor, let the aioli rest in the refrigerator 10–15 minutes before serving; for a brighter garlic punch serve immediately.

Place freshly fried curry fries in a serving basket or plate. Drizzle or dollop house curry ketchup and aioli alongside or on top as desired. Sprinkle extra 1/2 tsp curry powder evenly over the fries and garnish with chopped parsley if using.

Serve immediately while fries are hot and crisp. Provide extra napkins — these fries are best eaten right away.