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Fries with curry mayonnaise

Name: Fries with curry mayonnaise recipe
Yield: 4
Ingredients: 1.2kg large sebago potatoes, scrubbed; 40.00 ml cornflour; 1 tsp curry powder; 60ml olive oil; 3 egg yolks; 20.00 ml Dijon mustard; 1 small garlic clove, crushed; Juice of 1 large lemon; 250ml oil; 125ml olive oil; 2 tsp curry powder

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by Georgina Esdaile

Food Editor

Dec 01, 2022

These chips are best paired with Georgie's salt and vinegar crumbed chicken burger.

1.2kg large sebago potatoes, scrubbed
2 tbs cornflour
1 tsp curry powder
1/4 cup (60ml) extra virgin olive oil

Curry mayonnaise

3 egg yolks
1 tbs Dijon mustard
1 small garlic clove, crushed
Juice of 1 large lemon
1 cup (250ml) grapeseed oil
1/2 cup (125ml) extra virgin olive oil
2 tsp curry powder

Method

1.

Preheat oven to 220°C. Line 2 large baking trays with baking paper. Cut potatoes into 1cm-thick chips and place in a large bowl. Cover with hot tap water and set aside for 20 minutes (this helps draw out some of the starch and makes a crispier chip!).
2.

Meanwhile, for the mayonnaise, place egg yolks, mustard, garlic and lemon juice in a blender and whiz to combine. With the motor running, very gradually add both oils, until mixture is emulsified and thickened. Add curry powder, season to taste and whiz to combine. Set aside.
3.

Drain chips and pat dry on a clean tea towel to absorb as much water as possible. Toss chips with cornflour and curry and powder to coat. Place on prepared trays in a single layer, spaced apart. Drizzle with oil. Bake, turning every 20 minutes, for 50-55 minutes until golden and crisp. Sprinkle with salt and serve with curry mayonnaise alongside.