These curry fries are such a delicious way to mix up traditional French fries! Madras curry powder is a spice blend with sweet yet savory notes. It’s packed with flavor yet is still relatively mild. It’s different compared to a traditional curry blend and works so well with potatoes! These fries are seasoned with herbs and spices that have tremendous benefits on your health not to mention such a delectable way to eat potatoes! The aroma of these fries are so amazing. It’s said that we taste not just with our taste buds but with smell. These fries are a great example of our multi-sensory experience of eating.
My trick to making fries that aren’t fried, is to steam them briefly before baking/air frying this allows them to have that really soft inside texture but have a nice crisp on the outside and allows you to use little to no oil.
I love to air these fries with my cilantro chutney sauce to dip and/or pair them with a salad. Another one of my favorite salad and potato lunch combos. I had these with my Fall chopped salad and subbed the kale for arugula, it was so tasty!
No need to fry these fries
My air fryer is one of my favorite kitchen appliances I got last year. It allows you make things in less time, with way less oil. I got mine at Bed Bath and Beyond and I use it so much! If you don’t have an air fryer you can steam the potatoes, coat in spices and avocado oil (you may need an extra tsp of oil) and add them to a baking sheet and bake 450F for about 20-25 mins flipping halfway through.
- 3 russet potatoes, peeled and cut into fry shapes
- 2 tsp avocado oil
- 1½ tsp madras curry
- 1 tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp sea salt
- Peel and cut potatoes and then place them into a steamer and steam for 5 mins.
- Then strain and add to a large bowl and add in the remaining ingredients and mix until well combined.
- Place into an air fryer at 375F and cook for 10 mins then shake around or flip and turn up to 400F to cook for another 10-15 minutes.
- Enjoy!
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