curry oven fries
i think we can all agree standard oven fries are pretty lame. these are better. probably. caveat emptor.
Curry Oven Fries
ingredients:
- up to eight medium/large-sized russet potatoes- either half of a really big white onion or all of a fairly small white onion
- 1/2 can Thai Kitchen whole coconut milk
- 1/2 jar Thai brand red curry paste
- 4 cubes of Dorot frozen garlic
- a good amount of powdered cayenne pepper
- a pretty ok amount of powdered cumin
- half a cup of olive oil
yeah this is how i measure stuff okay. measuring everything out in cups and tablespoons is for cowards.
alright so cut those potatoes up into some fairly consistent french fry-like shapes. now that the worst is over, get a blender out, and chuck that onion/half into it. scoop out half the curry paste and chuck that in there too.

okay so this stuff? unlike some brands they don’t put anything in there to keep it from separating, which probably sucks in most cases but is actually better for what we’re doing here. the juice is usually underneath a layer of the solid cream, so what you want to do is scoop out about half the can’s worth of the cream and get as little of the juice in the blender as possible. the coconut milk makes it taste fattier like real fries, and it also gives you that bit of sweetness without having to resort to using white sugar on a savory dish like some Good Housekeeping arthropod. you’re better than that.

this stuff is awesome. it’s maybe not quite as good as the real deal, but it’s a lot better than the powdered or pre-minced stuff, and it’s so much quicker and easier than trying to peel the skin off a half dozen individual cloves. toss four cubes in the blender. i think the curry paste has a little garlic or some Eastern garlic-ish thing in it already but there’s no such thing as too much garlic.
next add however much cayenne pepper and cumin you deem wise. obviously the more cayenne you add the spicier they’ll be. i like using a bit of cumin in many foods because it imparts a heartier, “meatier” flavor but i know a lot of people don’t care for it at all.
finally put about half a cup of olive oil in there so the mixture will be liquidy enough to blend. that’s everything, right? now blend it all together until it’s homogeneous. put all your fry pieces in the biggest bowl you own, pour the sauce over it, and then mix it all up with your hands so every millimeter of fry surface is covered with the sauce (man i hate this part.) lay them down on cookie sheets, shaking the excess sauce into the bowl first (otherwise the final result might be too greasy) and making sure they have enough breathing room not to stick together though you don’t have to be super OCD about it or anything.
bake them at 430F for about 45 minutes, though this will vary depending on how thick you cut them. you want them to be fairly firm, crisp, and wrinkly on the outside when you take them out. then put a bunch of salt on them and eat them. they should taste pretty good. if anyone actually tries this, let me know.


