Curried Cottage Fries Recipe -
Curried Cottage Fries Recipe
  • READY IN 30 mins

Curried Cottage Fries

Recipe by  

"Potato wedges with a kick! Great for those who love curry."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet.
  3. Bake in preheated oven until tender, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2012

I very very rarely give 5 stars but this low fat delightful potato recipe is wonderful. My husband had these in the oven when I came home from work and the light smell of curry made my mouth water. Didn't change this recipe a bit and they were perfect. Try this - you won't be sorry.

Most Helpful Critical Review
Nov 19, 2012

pretty tasty, takes longer to cook though, about 45-50 minutes


16 Ratings

Aug 01, 2012

Very good, crispy with a subtle curry taste. I served them along side Crispy Pork Cutlets and a green salad. Perfect as written.

Nov 05, 2012

This is probably one of the best potatoes I have ever had! Yes, I am a huge curry fan and this nailed it. I used rather big potatoes and ended up eyeballing the ingredients to make them sufficient for the amount of wedges I have. That is perhaps why this recipe is great - use the seasonings according to your tastes and when it comes to curry powder, there is no such thing as too much for me and my husband. Thank you for such and enjoyable side dish. We rarely eat regular potatoes and this made it so much more satisfying!

May 26, 2015

I've made this a few times, each time adding a different spice. The original recipe is great, but I encourage everyone to experiment with their fave spices. Such an easy and quick recipe.

Nov 11, 2013

Left mine in for 50 minutes. They were tender, not burnt. I doubt 20 minutes would have been enough. This was definitely the "new" item I've been looking for. I used this recipe instead of making home fries/fried potatoes with steak and eggs. Much easier and no frying - though there is oil. Added something unique to an old favorite. The curry and potato mix is different, and delicious! I cut them into thicker medallions, leaving the skins on, making them fast to prepare. They were a bit salty for MY taste. I like lightly salted to no salted food. Salt + Parmesan cheese = way too salty. I will reduce the salt next time. They were not as crispy as I hoping for, so I will probably try crisping them at 450 for 15-20 minutes, then bring it back down to 400 and keep checking after 15 minutes of that.

Oct 09, 2013

My kids love these!! My oldest daughter said "AMAZING" and what's really amazing is that my youngest who is SUPER picky ate them potato skin and all!!!

Aug 05, 2013

I thought these were very good. They did take a bit longer than 20 minutes. Every time I checked them, I added 5 more minutes so they would get a bit crispier on the outside. In the end, I think I doubled the time. I followed the recipe exactly and will make these again.


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  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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