Crispy oven fries with curry fry sauce are a crowd pleasing side dish which is easy to make and even easier to eat.
For the oven fries
¼ C neutral oil (canola, vegetable, or safflower)
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp black pepper
3 tsp kosher salt, divided
5 medium russet potatoes
2 C water
½ tsp baking soda
For the curry fry sauce
½ C mayonnaise
¼ C ketchup
1 tsp honey
1 tsp curry powder
½ tsp smoked paprika
1 tsp lime juice
¼ tsp cayenne pepper (optional)
For the crispy oven fries:
Preheat your oven to 450°F.
In a large bowl combine oil, garlic powder, smoked paprika, black pepper, and one teaspoon of salt. Set aside.
In a saucepan bring the water to a boil. Wash and dry all of the potatoes. Peel and chop ONE potato into ½ inch chunks (if you’re using monster-sized taters, just use a half of one – you should have a generous cup of chopped potato). When water is boiling add baking soda and 2 teaspoons of salt. Add the chopped potato to the water and let simmer for 5-7 minutes or until the potatoes are fork tender. It’s ok if they fall apart, that’s the end game here.
While the chopped potato cooks, slice the remaining potatoes into planks and then into batons (fries, duh) – about ½ inch thick. When the chopped potatoes are tender, drain thoroughly (I like to return them to the pot to dry out over low heat for 30 seconds or so) and transfer to the bowl with the oil and spices. Using a potato masher or a fork mash the potatoes with the oil and spices until you have a paste (a few little lumps are fine, don’t drive yourself nuts). Toss your fries in the potato and spice mixture until well coated. Transfer to a rimmed baking sheet and spread into one, even layer. If you’re like “HA! One layer? You must be joking!” then you’ve probably got too many potatoes – time to pull out a second baking sheet.
Bake for 40 minutes, undisturbed. Flip the fries to get them brown on the other side. If they don’t flip relatively easily or are sticking to the pan then they aren’t done on that side. They’ll release when they’re good and ready – it’s a waiting game.
Return to the oven for an additional 10-15 minutes. Serve with Curry Fry Sauce (instructions below).
For the curry fry sauce:
Whisk together all ingredients and season with salt and pepper to taste.
I like russets for these but yukon golds would also work.
Any neutral oil with a high smoking point can be substituted here.
Preheat your oven first thing, as a key to good oven fries is a hot oven.
Baking soda is the secret to breaking down the potato into a paste. You won’t taste it – I promise.
Keywords: crispy oven fries, oven baked fries, easy oven fries, french fries, curry fry sauce