Categories: Sides

Ingredients

• 1 1/2 lbs russet potatoes
• 2 tablespoons mild curry powder
• 1/2 teaspoon salt
• 1 tablespoon Microplaned garlic
• 1 tablespoon olive oil
• Organic cooking spray

Directions

1. Bring a large pot of salted water to a boil. In the meantime, you’ll prep everything else and preheat oven to 425 F.

2. You want “steak fry” slices. So slice them about 1/4 inch thick and 3/4 inch wide.

3. Now prep your workspace. Fill a big bowl with ice water. Lay a kitchen towel on the counter and line it with paper towels. You’ll be plunging the fries into the ice water after boiling, and then placing them on the towel to blot dry.

4. Once the water is boiling, add the potatoes and cook for 3 minutes, no longer than that or they will get mushy so put on a timer if you need to. Now drain the potatoes and immediately plunge them into the ice bath to stop them from further cooking.

5. Once completely cool, place potatoes in a single layer on the towel to drain. Blot the tops with a paper towel as well, so that they’re mostly dry. A little moisture is necessary, though, to get the coating to stick. You just don’t want a puddle.

6. Pour the ice water out of the bowl and wipe it dry. Scoop the curry powder into the bowl and mix in the salt. Now use a microplane grater to grate about a tablespoon of garlic into the bowl (just eyeball it.) Alternatively, you can finely mince the garlic until it’s almost a paste. Drizzle in the oil and mix with a fork.

7. We’re in the home stretch now! Spray a large baking sheet with non-stick cooking spray. Toss a handful of potato slices into the curry powder and remove each one, rubbing in the curry powder. Do this in about 4 batches, being careful not to get huge chunks of curry on any one potato. It should be evenly distributed amongst the fries.

8. Place fries in a single layer, spray with a little extra cooking spray, bake for 8 to 12 minutes on each side until golden brown and tender inside. If you’d like extra browning, place under the broiler for a few minutes, keeping a close eye. Serve hot!

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10. Notes:

11. PS If you just want plain old baked fries, skip the curry step. Just drizzle on the olive oil and salt and you’re good to go! You can also use chili powder or Cajun spice or any spice blend you’re totally in love with.

12. Oh and also, don’t use sweet potatoes or yams here. They’re much too soft and will turn to mush if parboiled. I find that simply baking sweet potato fries works well. This method is just for russet potatoes.

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