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Crispy Oven Fries with Curry Dipping Sauce

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  • Prep 40 min
  • Total 40 min
  • Servings 4
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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.
By Sarah Caron
Updated Mar 27, 2012
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  • 1 lb Yukon gold potatoes
  • 1 teaspoon kosher (coarse) salt
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon pepper
  • Cooking spray
  • Curry simmer sauce (not curry paste)


  • 1
    Heat oven to 400°F. Line cookie sheet with nonstick foil or parchment paper.
  • 2
    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.
  • 3
    Bake 30 minutes, turning fries once or twice, until golden brown. Serve with curry simmer sauce for dipping.

Tips from the Betty Crocker Kitchens

  • tip 1
    Curry simmer sauce can be found in the Asian foods aisle at the supermarket. It’s made from curry, coconut milk and other ingredients. Red is my favorite for dipping.
  • tip 2
    Don’t forget the cooking spray! It’s an important step for rendering golden brown fries with a crispy outside and soft inside.


Nutrition Facts are not available for this recipe
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