Guess what? My Thai Spiced French Fries have made it to the Alexia Foods top four in the semi finals of the Reinvent a Classic blogger contest. That means you can vote for them to become the next fry flavor to hit the stores in 2013. You can cast a vote every day (one time per 24 hour period) from now until March, 30th 2012. Each and every vote counts!
Go ahead and click over to their Facebook page to vote & then come back to get the recipe to make them yourself…..
If you don’t believe me how good these fries are then ask the Buddha above and the little girl in my pink ski jacket below (She came running downstairs in 90˚ weather modeling it.)
There were a few things for certain when it came to my contest entry. I knew I wanted to use sweet potatoes and I wanted a unique flavor twist. The Thai spice adds lots of flavor. I also knew I wanted julienne cut fries because those are best for dipping.
Around here we really like to dip. Ketchup works, so does aioli. We are not too picky. Do you like to dip?
I asked the folks at Alexia if I could submit an entry for a “mixed bag” meaning a blend of half sweet potatoes and half russets. That was not allowed, so I needed to do that at home. I suggest you do too – as both potatoes make very good baked french fries……the russets were very tasty and they crisp up well.
Although I was very tempted to submit my recipe for Indian Spice Baked Sweet Potato Fries with Curry Aioli (which by the way are outstanding.) My husband and I talked out our strategy and decided perhaps the flavor of a yellow curry was not broad enough. People have a love/hate relationship with that spice.
The Thai red curry spice blend seems to suit more palates. We enjoy the one that comes in a little jar by Thai Kitchen. This paste has aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh red chilis. I added a dash of cinnamon, a little bit more ginger and some lime juice to brighten up the flavor a bit more.
Have you ever cooked with Thai red curry paste before? If so, what do you do like to make with it?
- 2 large Sweet Potatoes -or- 2 large Russet Potatoes, cut into julienne strips
- 2 tablespoons Peanut Oil, Sunflower or Canola Oil
- 1 tablespoon Lime Juice
- 2 teaspoons Thai Red Curry Paste
- 1/2 teaspoon Soy Sauce
- 1 teaspoon Brown Sugar
- 1/2 teaspoon dried Cilantro
- 1/4 teaspoon Garlic Salt
- 1/4 teaspoon ground Ginger
- 1/8 tsp ground Cinnamon
- cracked Black Pepper before serving
- sprinkle of fresh or dried Cilantro
- Pre heat your oven to 425°F. Line a baking sheet with parchment or silpat. Combine the oil, lime juice, Thai paste, soy sauce, sugar, seasonings and spices in a large bowl. Coat sweet potatoes (or russets) with the mixture. Lay them in a single layer and bake for about 30-35 minutes flipping each fry 15 minutes into baking time.
- I don’t want to get too specific on the measurement of spices & seasonings used for this recipe as you can adjust to taste.
- Use russet or sweet potatoes. A combo of both would be wonderful too.
You can check out more of my posts from the Alexia Challenge
- Sweet Potatoes or Russet?
- What are your Favorite Herbs and Spices?
- How do you Picnic?
- Indian Spice Baked Sweet Potato Fries with Curry Aioli
French Fry Recipe Links
- Baked Olive Oil French Fries Out of the Box Food
- Crab Fries Dainty Chef
- French Fry Balls Pomme Noisettes Køkken69
- Herb Paremsan French Fries Kitchen Runway
- Peanut Butter Crusted Sweet Potato Fries Fake Ginger