THE BEST CURRY FRIES
Steps:
- 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.
CURRIED COTTAGE FRIES
Potato wedges with a kick! Great for those who love curry.
Provided by Melaknee
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet.
- Bake in preheated oven until tender, about 20 minutes.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 28.5 g, Cholesterol 0.9 mg, Fat 4.1 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 321.9 mg, Sugar 1.3 g
FRENCH FRIES 3 WAYS RECIPE BY TASTY
Feed your French fry craving and make these delicious fries at home! No matter your preference, there's a dipping sauce for you--pick from curry ketchup, garlic chipotle mayo, or pesto mayo, or make all 3 for a DIY French fry bar.
Provided by Tikeyah Whittle
Categories Lunch
Time 45m
Yield 2 servings
Number Of Ingredients 28
Steps:
- Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice. Peel the potatoes and slice into ¼-inch (6 mm) thick strips about 3 inches (7 cm) long. Transfer the slices to the cold water as you go.
- Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch. Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
- In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C). Line 2 baking sheet with thick paper, such as brown paper grocery bags.
- Drain the fries, then dry completely using a kitchen towel.
- Cook the potatoes in the hot oil for 6-8 minutes, or until soft and slightly golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
- Increase the oil temperature to 375°F (190°C). Return the fries to the oil and cook for another 2-3 minutes, or until the golden brown and crispy. Drain on clean paper bags. Season with the salt.
- Serve the fries in cones of parchment paper topped with your sauce of choice.
- For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes. Season with the salt. Add the garlic and cook for another minute, until fragrant. Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
- Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat and let the curry ketchup cool slightly.
- Transfer the ketchup to a tall, narrow container. Using an immersion blender, purée the mixture until smooth, about 3 minutes. Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached. The curry ketchup can be made up to 1 day before serving. To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
- For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
- Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt. Process until combined. Chill in the refrigerator for at least 1 hour. The roasted garlic chipotle mayo can be made up to 1 day before serving. To serve, top the fries with the garlic chipotle mayo.
- Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined. Cover and chill in the refrigerator for at least 30 minutes. The pesto mayo can be made up to 1 day before serving. To serve, top the fries with the pesto mayo.
- Enjoy!
CRISPY OVEN FRIES WITH CURRY DIPPING SAUCE
Yukon Gold potatoes make a superlative oven-baked fry, and this dipping sauce offers a zesty dipping option that's more complex and interesting than ketchup.
Provided by Sarah Caron
Categories Appetizer
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with nonstick foil or parchment paper.
- Cut potatoes into 1/2-inch-thick strips; place in large resealable food-storage plastic bag. Sprinkle potatoes with salt, cornstarch and pepper. Seal bag; shake vigorously until potatoes are well coated. Place on cookie sheet, arranging in single layer. Spray potatoes with cooking spray.
- Bake 30 minutes, turning fries once or twice, until golden brown. Serve with curry simmer sauce for dipping.
Nutrition Facts : ServingSize 1 Serving
CHICKEN CURRY FRIES RECIPE BY TASTY
Here's what you need: chicken breast, curry powder, oil, pepper, salt, oil, onion, grated ginger, garlic, tomato, curry powder, cayenne pepper, chicken stock, greek yogurt, french fries, fresh cilantro, chicken stock, cornstarch
Provided by Tasty
Categories Snacks
Yield 2 servings
Number Of Ingredients 18
Steps:
- Slice chicken breast into strips.
- Add the curry powder, oil, pepper, and salt to the prepared chicken. Rub in the dry ingredients and make sure the chicken is evenly coated.
- Heat oil in a skillet over medium heat.
- Add the chicken and cook until partially done. Remove from skillet and place in a clean bowl.
- Add onions, ginger, and garlic to skillet. Cook until the onions are translucent.
- Add the diced tomato, curry powder, cayenne pepper, and chicken stock.
- Return the partially cooked chicken. Stir and cook until chicken is done.
- Stir in the chicken stock cornstarch slurry. Cook until the curry has thickened.
- Turn off the heat and stir in the Greek yogurt.
- Preheat oven to 450°F (230°C), place french fries on baking sheet, bake for 18 minutes (either from scratch or frozen).
- Pour chicken curry over french fries, garnish with cilantro, as desired.
- Enjoy!
Nutrition Facts : Calories 1451 calories, Carbohydrate 146 grams, Fat 76 grams, Fiber 15 grams, Protein 40 grams, Sugar 27 grams
YUCCA FRIES WITH CHAMOY MAYO
At first I thought I'd use umeshiso paste to accompany this, but upon further research, I decided that chamoy would be better suited. This dish really benefits from the desiccating heat of an air fryer or convection oven.
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories side-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Add the yucca to an electric pressure cooker/air fryer combo and sprinkle with salt. Pour in 1 cup water. Cover with the lid and bring to high pressure, then cook for 10 minutes. Release the pressure according to the manufacturer's directions and prepare the machine as directed for air-fryer cooking.
- Spray the yucca with cooking spray. Sprinkle liberally with salt, then top with the air fryer lid and cook at 390 degrees F until the exterior is golden and crisp, about 15 minutes.
- Meanwhile, combine the mayonnaise, chamoy, lemon zest and black pepper to taste. This is your dipping sauce.
- Serve the fries with the chamoy mayo.
CURRY MAYONNAISE
This is great for French fries, a base for chicken or shrimp salad, or to just dip vegetables or chips. We use it as a dip for shrimp cocktail instead of cocktail sauce. Let chill for 15 minutes before serving.
Provided by KelBel
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together until all ingredients are incorporated.
- Chill 15 minutes.
Nutrition Facts : Calories 116.9, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 209.1, Carbohydrate 7.3, Fiber 0.2, Sugar 1.9, Protein 0.4
CURRY FRIES WITH BACON AND FETA
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spread the bacon on a rimmed baking sheet and bake until crispy, 10 to 15 minutes.
- Mix the mayonnaise, curry powder and lime juice in a bowl and transfer to a squeeze bottle.
- Heat the oil in a deep fryer or large pot. Fry the French fries until crisp and cooked through. Transfer to a plate. Season with the blackening spice, salt and pepper.
- Drizzle the curry mayonnaise over the top. Garnish with the crumbled feta and bacon.
HOME FRIES WITH ONIONS AND CHIVES
Categories Onion Potato Brunch Side Sauté Fall Chill Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.
- Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.
- Cook onions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until pale golden, 10 to 15 minutes, then transfer to a bowl.
- Heat 1 tablespoon butter and 1 tablespoon oil in skillet over moderately high heat until foam subsides, then sauté half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes. Add half of onions and sauté, stirring occasionally, until potatoes are golden brown, about 3 minutes. Transfer to a bowl and keep warm, covered. Cook remaining potatoes and onions in same manner.
- Return all vegetables to skillet and gently toss with remaining tablespoon butter and chives until butter is melted. Season with salt and pepper.
GARLIC-CHIVE BAKED FRIES
Yes, you do want fries with that-especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry., Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray., Bake 20-25 minutes or until lightly browned, turning once.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
SCALLOPS WITH CURRY CHIVE MAYONNAISE
Our favourite way to serve scallops. Serves 4 as a main course with sides of your choice or 8 as appertisers.
Provided by An_Net
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in skillet. Add scallops, cook 2-3 minutes until opaque, set aside.
- Mix all ingredients (except scallops) with 1/4 tsp salt and 1/4 tsp pepper in a small bowl.
- Place 10 scallops on each plate. Spoon a portion of the Curry Chive Mayonnaise alongside the scallops and serve.
Nutrition Facts : Calories 226.4, Fat 10.8, SaturatedFat 1.6, Cholesterol 48.9, Sodium 410.4, Carbohydrate 10.3, Fiber 0.2, Sugar 1.9, Protein 21.3
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