Crispy Oven Fries With Curry Dipping Sauce Recipes
CRISPY OVEN FRIES WITH CURRY DIPPING SAUCE
Yukon Gold potatoes make a superlative oven-baked fry, and this dipping sauce offers a zesty dipping option that's more complex and interesting than ketchup.
Provided by Sarah Caron
Categories Appetizer
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with nonstick foil or parchment paper.
- Cut potatoes into 1/2-inch-thick strips; place in large resealable food-storage plastic bag. Sprinkle potatoes with salt, cornstarch and pepper. Seal bag; shake vigorously until potatoes are well coated. Place on cookie sheet, arranging in single layer. Spray potatoes with cooking spray.
- Bake 30 minutes, turning fries once or twice, until golden brown. Serve with curry simmer sauce for dipping.
Nutrition Facts : ServingSize 1 Serving
CRISPY OVEN FRIES
Make and share this Crispy Oven Fries recipe from Food.com.
Provided by Abby Girl
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position and heat oven to 450 degrees.
- Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rack and thoroughly blot fry with paper towels.
- Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaining oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat.
- Arrange in a single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve.
CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE
This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
- Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
- Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
- Apricot Dipping Sauce.
- While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
- Serve with your favourite vegetables and fries or mash what ever you like.
Nutrition Facts : Calories 581.7, Fat 37.7, SaturatedFat 19.7, Cholesterol 239.2, Sodium 377.6, Carbohydrate 27, Fiber 1.7, Sugar 17.8, Protein 34.9
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CRISPY SALT AND PEPPER OVEN FRIES WITH CURRY DIPPING SAUCE
From sarahscucinabella.com
Reviews 3Estimated Reading Time 3 minsServings 4
- Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil or parchment paper.
- Wash the potatoes. Then, cut them into 1/2-inch thick fry shapes. Put the cut potatoes into a resealable bag. Sprinkle with the cornstarch, salt and pepper and then seal the bag. Shake vigorously until the fries are well-coated.
- Pour the fries onto the prepared baking sheet, arranging in a single layer. Spray with cooking oil spray.
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- In a large bowl combine oil, garlic powder, smoked paprika, black pepper, and one teaspoon of salt. Set aside.
- In a saucepan bring the water to a boil. Wash and dry all of the potatoes. Peel and chop ONE potato into ½ inch chunks (if you’re using monster-sized taters, just use a half of one – you should have a generous cup of chopped potato). When water is boiling add baking soda and 2 teaspoons of salt. Add the chopped potato to the water and let simmer for 5-7 minutes or until the potatoes are fork tender. It’s ok if they fall apart, that’s the end game here.
- While the chopped potato cooks, slice the remaining potatoes into planks and then into batons (fries, duh) – about ½ inch thick. When the chopped potatoes are tender, drain thoroughly (I like to return them to the pot to dry out over low heat for 30 seconds or so) and transfer to the bowl with the oil and spices. Using a potato masher or a fork mash the potatoes with the oil and spices until you have a paste (a few little lumps are fine, don’t drive yourself nuts). Toss your fries in the potato and spice mixture until well coated. Transfer to a rimmed baking sheet and spread into one, even layer. If you’re like “HA! One layer? You must be joking!” then you’ve probably got too many potatoes – time to pull out a second baking sheet.
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