Market-Style Baked Potatoes with Creamy Curry Special Sauce
"Elevate your snack game with these double-prepped, curry-infused golden wedges served with a luxurious signature dipping sauce that hits every flavor note."
Instructions
Peel the potatoes and cut them into thick, market-style fries for a hearty bite.
Bring a large pot of water to a boil. Add the salt and curry seasoning to season the potatoes from the inside.
Add the potatoes and parboil for 5–6 minutes, until just slightly tender; a fork should meet light resistance.
Drain immediately and rinse under cold water to halt cooking. Transfer to a freezer-safe bag and freeze for 45–60 minutes until firm—this step helps create a crisp exterior.
While the potatoes chill, whisk together the mayonnaise, spicy ketchup, tomato paste, mustard, white vinegar, and dried thyme until smooth. Chill until ready to serve.
Heat a shallow layer of olive oil in a wide pan over medium heat.
Fry the frozen potatoes in batches, turning as needed, until cooked through and lightly golden. Avoid deep browning to keep the centers fluffy.
Optional: Transfer hot potatoes to an oven-safe dish, sprinkle with shredded pizza cheese, and microwave for about 30 seconds until just melted.
Serve immediately with the special sauce on the side.