Curry-Ginger Sweet Potato Fries
How to Make Curry-Ginger Sweet Potato Fries
- In a large heavy saucepan, combine the oil with the ginger and heat over medium heat until the oil is fragrant and the ginger just begins to color, about 8 minutes. Remove from the heat and cool completely, about 20 minutes.
- Meanwhile place a large heavy saute pan over medium heat. Add the curry powder to the dry skillet and toast, stirring until the curry powder smokes lightly 8-10 minutes. Whisk in the ginger and oil, remove from stove, and cool completely 30-40 minutes.
- Transfer to a container and allow the mixture to stand until the oil and curry powder have separated which will take about 4 hours. Scoop out the risen spices from the oil, and it is now ready to use.
- You can peel the potatoes or leave the skin on since it is your preference. I choice to remove my skins from the potato. Then slice off the ends of the potato and cut into 1/4 - 1/2 inch thick fries or julienne.
- In a large bowl, combine the 1 cup of Curry-Ginger Oil and all but 2 tablespoons of the scallions. Add the potatoes, season with salt and pepper, and toss well.
- Place a heavy sheet pan in the oven and heat to 400F. Remove the pan, dump the fries onto it, and using a spatula, separate the potatoes. The sheet pan should be hot enough for the potatoes to sizzle, if not, remove them and heat the pan longer.
- Bake the potatoes until golden brown, 10-15 minutes. Check periodically to make sure potatoes aren't browning too quickly.
- Use a spatula to turn the potatoes so that the uncolored side is golden, cook 10-15 minutes more. If the potatoes are browning too rapidly then lower the heat to 350F. Check with a toothpick for doneness, easily penetrating the potato.
- Arrange the potatoes on a serving platter, toss with the remaining scallions and some remaining oil, check seasoning and serve hot.