Get yourself ready. There is so much flavor in this post I don’t know if the internet can handle it.
Who doesn’t love a plate of chips Fries!!! with curry sauce? I know I do. I order them wherever we go if they are available. I fancy myself a connoisseur of crispy potatoey goodness slathered in some variety of masala flavored goo. Now that I’ve whet your appetite, let me tell you that I’ve created a way for you to make this easily in your own home kitchen!
I know what you must be thinking… “Yay! I can be deeply unhealthy whenever I want now! I don’t even need to go out anymore to get my french fry fix! Sarah, where have you been all my life? I will tell all my friends and make your post go viral on pinterest immediately!”
Ahem, okay, so I you’re probably not thinking that.
But honestly, folks. This recipe is where its at. This recipe substitutes crispy roasted fingerling potatoes for french fries. And the sauce- a delicious thai-style masaman curry sauce with extra curry powder for a perfect twist on the British- Indian Inspired- Pub-Food-Turned-Gourmet-Classic (aka who the heck cares where this dish originated from because it’s so damn good), curry sauce.
These little potatoes are little baby fingerlings! Aren’t they so cute? You can find them in 1lb bags at Trader Joes, which I definitely recommend.
Douse them with a generous amount of olive oil, salt, and pepper. The oil will allow them to crisp up nicely in the oven so you get the crunchy coating like a french fry, without all the fat (not to mention extreme hassle) of deep frying.
The curry sauce includes coconut milk, masaman curry paste, and regular ‘ole curry powder. It’s the perfect accompaniment to the crispy and creamy fingerlings.
Serve the dish garnished with cilantro as well as a side of Game of Thrones. Make extra and have a Game of Thrones party. That’s what I did.
Friends don’t let friends eat alone while watching Game of Thrones. Especially when curry fries are involved.
The BEST Curry Fries
- 1 lb fingerling potatoes sliced in half lengthwise
- Olive oil
- Salt to taste
- Black pepper to taste
- 1 can of coconut milk I use full fat Chaokoh
- 3 teaspoon masaman curry paste
- 2 teaspoon curry powder
- 3 ½ teaspoon fish sauce
- ½ teaspoon honey
- Preheat oven to 400 degrees and adjust rack to lower 3rd of oven. Line baking sheet with parchment.
- Combine potatoes, salt, and pepper in a large mixing bowl. Drizzle olive oil generously over potatoes until well coated.
- Bake potatoes in oven for 30-40 minutes, turning once. Best if potatoes are roasted skin-side down for 1st half of roasting time, and center-side down for second half.
- Meanwhile, heat a 1-2 tablespoons of olive oil in a small sauce pan. Add curry paste and saute briefly. Whisk in coconut milk. Bring to a simmer. Whisk in remaining ingredients.
- Serve potatoes with curry sauce on the side or drizzled over the fries. Use chopped cilantro as optional garnish.