Aromatic Curry Wedge Fries: Homemade Special Treat
Easy Curry Wedge Fries Recipe Using Ingredients at Home
Perfect for a weekend snack or an accompaniment to drinks! You can make impressive ‘Curry Wedge Fries’ with just the curry powder and potatoes you have at home. The fries are crispy on the outside, tender on the inside, and infused with fragrant curry spices, making them a favorite for everyone from children to adults. This recipe is so easy, even beginners can follow along with just an oven. Let’s check it out!
Main Ingredients
- 2 medium potatoes
- 1 Tbsp olive oil
- 2 Tbsp cooking oil
Curry Seasoning
- 1 tsp cumin powder
- 2 tsp curry powder (store-bought curry powder like Ottogi is fine)
- Oregano (dried, a pinch)
- 1 tsp cumin powder
- 2 tsp curry powder (store-bought curry powder like Ottogi is fine)
- Oregano (dried, a pinch)
Cooking Instructions
Step 1
First, prepare 2 medium-sized potatoes that will be the star of your dish. Medium potatoes yield the most appealing wedge shapes.
Step 2
Peel the potatoes thoroughly and cut each into 8 wedges. (You can also leave the skins on; it’s a matter of personal preference.) After cutting, soak the potato wedges in warm water for about 10 minutes. This step removes excess starch, which is key to achieving extra crispiness when frying or baking.
Step 3
Drain the potatoes after soaking to remove the starch. Then, pat them completely dry using paper towels. Residual moisture can cause oil splattering during cooking or lead to soggy fries.
Step 4
Transfer the dried potato wedges to a large bowl to prepare for the seasoning process.
Step 5
Drizzle 1 tablespoon of olive oil over the potatoes. It’s okay if not every single piece is completely coated; a general coating is sufficient.
Step 6
Next, add 2 tablespoons of cooking oil and toss the potatoes to ensure they are evenly coated. This oil will help the fries achieve a nice crisp texture.
Step 7
Now it’s time to add the aromatic curry seasoning. Sprinkle 2 teaspoons of curry powder and 1 teaspoon of cumin powder evenly over the potatoes. If you’re using a commercial curry powder like Ottogi, add enough to coat the potato wedges thoroughly without clumping. (You can adjust the amount of curry powder to your taste.)
Step 8
Using your hands, gently mix the potatoes with the curry and cumin powders. It’s important to thoroughly coat all sides of the potato wedges for even flavor distribution.
Step 9
Finally, add a pinch of dried oregano and mix again lightly. The subtle aroma of oregano will complement the curry flavor, creating a richer taste.
Step 10
When arranging the seasoned potatoes on the baking sheet, place the wedges with the cut side facing upwards. This orientation ensures even heat exposure for optimal cooking. (Lining the baking sheet with parchment paper makes cleanup easier.)
Step 11
Place the potatoes in a preheated oven at 200°C to 210°C (approximately 400°F to 410°F) and bake for about 30 minutes. It’s a good idea to check them around the 25-minute mark to prevent burning. They are ready when golden brown on the outside and tender inside.
Step 12
Serve your perfectly baked curry wedge fries on a plate. They make a wonderful snack or a delicious accompaniment to drinks! Enjoy them while they’re warm.
