White Truffle Shoestring Fries with Vindaloo Curry Ketchup

One of my favorite pairings with champagne is French Fries! White truffle oil adds a little elegance to shoestring fries in my White Truffle Shoestring Fries. Serve with Vindaloo Curry Ketchup. Vindaloo curry powder is one of the spiciest Indian curry powders. It contains full-flavored spices – cumin, roasted red chili pepper and turmeric. It makes the ketchup super zesty!

Find Vindaloo curry powder in your local natural foods co-op. White truffle oil can be found in specialty food stores. Both ingredients can be found on-line.

White Truffle Shoestring Fries with Vindaloo Curry Powder Ketchup

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Appetizer
Servings 6 servings


  • 2 baking sheets
  • 1 large metal bowl


  • 1 26 ounce bag frozen shoestring French fries
  • 3 tablespoons white truffle oil
  • 2 ounces finely grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 cups ketchup
  • 4 – 6 teaspoons Vindaloo curry powder (available at the Roanoke Natural Foods CoOp or on-line


  • Set up racks in oven to the upper middle and lower middle positions. Preheat oven to 450 degrees Fahrenheit.
  • Make curry ketchup: Combine ketchup and 4 teaspoons vindaloo curry powder in a bowl. Taste curry ketchup and if not hot enough for your taste, add 2 more teaspoons vindaloo curry powder. Cover and refrigerate until service.
  • Spread out fries evenly on two baking sheets. Place one baking sheet on upper middle rack and one baking sheet on lower middle rack. Bake fries for 6 minutes.
  • Switch baking sheets from the upper rack to the lower rack and the lower rack to the upper rack and turn each of them 90 degrees (flip back to front).
  • Bake fries an additional 6 minutes. Fries should begin to brown and turn crispy. If not crispy enough, bake an additional 1 to 2 minutes.
  • Once the fries are baked, immediately transfer them to a metal or heat-safe bowl. Drizzle fries with 2 tablespoons of the white truffle oil and half the Parmesan and parsley.
  • Place fries in serving bowl and top with remaining white truffle oil, Parmesan and parsley.

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