White Truffle Shoestring Fries with Vindaloo Curry Powder Ketchup
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Total Time 17 minutes mins
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.
