When I see curry fries on the menu, I order them. I hope you do the same.
The best are from Marvin in DC – don’t be fooled by their website. That place is way more “lounge” than “restaurant,” but they sure pump out some crazy good curry fries. 15 Romolo in North Beach takes second place for my favorite curry fries, and was the inspiration for this recipe.
To avoid deep fried white potatoes, and the cocktails I would surely need to compliment them, I experimented with the typical sweet potato oven fries, Indian spices, and a glorious amount of olive oil. These would be great as a side snack with a spicy black bean burger at your summer bbq, or you can serve them on their own with fun, creamy dipping sauces.
Curry Sweet Potato Fries
1 large sweet potato
Extra Virgin Olive Oil (about 8 tbs.)
2 heaping teaspoons Curry Power
1/2 teaspoon Cumin
1/2 teaspoon Ground Ginger
Generous shake of Garlic Salt
Cracked Black Pepper
I’m always hesitant to provide amounts for spices in my recipes since it really IS all about taste preference, but suffice to say, you probably can NOT over season these. Don’t go light on the curry powder – you will regret it. I used black pepper for my spice, but I think a few pinches of garam masala would go a long way too.
Cut up your sweet potato into fry form. I saw a fantastic “la technique” episode with Bourdain the other day where his sou chef made homemade french fries and was impressed at how he cut them so precisely. I think I came pretty close to replicating this time.
Heat your oil in a shallow pan on medium high heat for 1 minute. Add all curry powder and heat until fragrant (another two minutes). Toss fries with heated curry oil and all remaining spices. Bake at 375 degrees until crispy (about 30 minutes).
These are iphone photos. My camera is MIA. Not a good excuse, but at least somewhat of a reason why all blogging has ceased. I think they came out pretty gorgeous anyway!