These Curry Fries with Yogurt Lime Dip are a unique, flavor-packed, super delicious, lovely snack or appetizer. The spices in the curry are balanced perfectly with the fresh and tangy dip. 
Who doesn’t love a good French fry? Um . . . . nobody!
I mean, seriously.
These curry fries have a totally unique flavor profile and they’re truly amazing!
What’s in Curry Fries?
- Russet potatoes
- yellow curry paste
- grapeseed oil
- salt
What’s in the dip?
- plain yogurt
- lime zest
- lime juice
- honey
- cayenne pepper
How to Make Curry Fries
It’s so easy!
– Mix curry paste with grapeseed oil and a touch of salt.
– Peel the potatoes and cut them into sticks.
– Toss the potato sticks with the curry paste mixture.
– Spread them in an even layer on a baking sheet and bake in a 425°F oven for about 50 minutes.
(More detailed instructions are below.)
Why Curry Paste vs. Curry Powder?
There are so many different pastes and powders, like thousands. (Really!)
In this recipe, I use Yellow Curry Paste that includes several delicious spices: cumin, cardamom, cloves, cinnamon, crushed chilies and turmeric.
The reason I chose to use a paste, rather than a powder, is that curry pastes also includes fresh ingredients like shallots, lemon grass and garlic.
Above: Yellow Curry Paste
And all of these deep flavors that together create a super tasty and crispy “crust” on the curry fries.
*Curry powder is a staple in Indian cooking and curry paste is typically associated with Thai food.
Yogurt Lime Dip
The Yogurt Lime Dip is super tangy and subtly sweet with just a touch of honey. Fresh and bright, it’s divine with a bite of the deep, rich curry flavor on the crispy potatoes.
I love to serve the fries hot or very warm, and the Yogurt Lime Dip cold. This mix of spicy, sweet, hot and cold is over-the-top fantastic!
Recipe Tips and Substitutions
- As I mentioned above, I use yellow curry paste in this recipe. You can however, use any curry paste you like. Red, green, yellow, spicy, mild . . . it’s your call. (If you purchase curry paste, taste it before you use it to be sure you know how spicy or mild it is. Also, many curry pastes are made with oil, while the curry paste recipe I use doesn’t have oil in it. If this is the case, you will likely want to use less oil than the recipe calls for — just enough to help coat the potatoes with the paste.)
- I use a pinch of cayenne pepper in the Yogurt Lime Dip. If your prefer it without the heat, omit it. Either way, it’s deliciously refreshing with the curry fries.
- If you want a vegan version of the dip, you can use this Cashew Cream instead of the yogurt.
I hope you love these curry fries as much as my family and I do!
More unique French fry recipes:
- Spiced Avocado Fries Recipe
- Roasted Purple Sweet Potato Fries
- Smoky Chipotle Parmesan French Fries
- Spicy Roasted Daikon Radish French Fries
- Spiced Korean Yam Fries with Wasabi Garlic Aioli
Curry French Fries with Yogurt Lime Dip
Ingredients
For the fries
- ¼ cup grapeseed oil
- 3 tablespoons Yellow Curry Paste (click here for the curry paste recipe)
- 1 teaspoon salt
- 1¾ pounds Idaho Russet potatoes
For the dip
- ¼ cup plain yogurt
- 1 teaspoon lime zest, finely chopped
- ¾ teaspoon lime juice
- 1 teaspoon honey
- pinch teaspoon cayenne pepper
Instructions
For the fries
- Preheat oven and prepare a baking sheet. Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Mix the ingredients to coat the potatoes. In a large mixing bowl, combine the oil with the curry paste and salt.
- Prepare the potatoes and add them to the curry paste mixture. Peel, wash, and dry the potatoes. Then cut them into French fry-sized pieces, about ¼ to ½ inch x 4 inch sticks. Add them to the bowl with the curry mixture and toss them until they're completely coated. (Using your hands is the easiest way to do this.)
- Bake. Spread the coated potato sticks on the parchment-lined baking sheet in a single layer, and place them in the preheated 425°F oven for approximately 50 minutes, or until both sides are golden brown and crispy. They should be flipped about three quarters of the way through the cooking process, with a flat-bottomed metal spatula. Leave them on the baking sheet to cool for a few minutes before serving.
For the dip
- Combine ingredients. Mix all of the ingredients together in a small bowl until smooth. Keep refrigerated until you're ready to serve. (The perfect time to make the dip is while the fries are baking.)
Notes
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Chef Sybil says
Oh my goodness Chef Valentina, this is above and beyond French Fries. You have such a creative culinary mind. Thanks for sharing this. Chef Sybil
valentina says
Thank you Chef Sybil! I so appreciate it! 🙂 Enjoy!
Sandy @Southwestgirl says
I will DEFINITELY have to try this!! Thanks for posting!
valentina says
I hope you enjoy them, Sandy! 🙂
Joe says
So what do you think of adapting this to chicken wings? Use the fry seasoning on the wings and the coconut sauce as the dipping sauce?
valentina says
Hi Joe, I think that’s an excellent idea. Sounds delicious!! Please let us know how it turns out if you give it a go. 🙂 ~Valentina
angiesrecipes says
I like to make fries with curry, but usually with powder. This looks so yummy and tempting.
Angie
http://angierecipes.blogspot.com
valentina says
Thanks Angie. Hope you love them. 🙂 ~Valentina
2pots2cook says
The best comfort food ever !!!!!!!!! Thank you !
Liz says
LOVE these! My kids love when I make fries when we all get together for dinner on Sundays, but I’m tired of making the same old version. You’ve jazzed these up deliciously!!
Eha Carr says
Like the sound of your yogurt=lime dip and shall try your yellow paste – thanks ! *huge smile* Potato chips(fries) . . . have not made or used one for decades . . . . yep: really !
Kathy @ Beyond the Chicken Coop says
I have a weakness for french fries! I love that these are baked and spiced with curry and are perfectly balanced with that sauce. What a great side or even snack!
Jeff the Chef @ Make It Like a Man! says
I love these fries! And the dipping sauce just puts it right over the top for me.
Patricia@FreshFoodinaFlash says
Yummmmm! I want these now. Look so good. Thanks for sharing.
Chef Mimi says
Wow! I was all excited about Indian curried French fries, especially after making curry ketchup. But I didn’t expect you to have used Thai curry paste. Amazing! And with that dip. Mmmmmmm
John / Kitchen Riffs says
OK, now I want fries. And lots of them. 🙂 This looks totally terrific — thanks.
David Scott Allen says
These do sound seriously good – and what a great use for some of your yellow curry paste. (My green grocer at the farmers market said they hoped to have the lemongrass this week.)
valentina says
Enjoy! Thanks, David. So good to be friend with FM grocer! 🙂 ~Valentina
Karen (Back Road Journal) says
I’m a real potato lover and these sound like more. 😊
valentina says
Thanks, Karen! 🙂 ~Valentina
David @ Spiced says
What a fun idea! I can second your comment that everyone loves a good French fry! And adding the curry paste before baking? That sounds like a really fun twist. That coconut-lime dipping sauce looks good enough to eat with a spoon, too!
Docmike5 says
These are very good especially with the yogurt sauce. We added a few fries made of sweet potatoes to the mix – equally as good. The yogurt sauce highlights the curry coating of the potatoes.