Preheat your oven to 400 F. Move the rack to the top of the oven. Line a large baking sheet with parchment paper. Set aside.
Wash and/or peel your carrots and potatoes. Cut the carrots in half into two equally long chunks, then cut each chunk into planks and then sticks. Cut the potatoes into sticks as well.
In a large bowl or a plastic freezer bag, add the carrots and potatoes and toss with the olive oil, then add the salt and cornstarch and toss again until every fry is coated.
Dump the coated fries onto the prepared baking sheet and spread out evenly so the fries aren’t touching or overlapping.
Transfer the pan to the oven and cook for 15 minutes on the top rack, then remove the pan and flip each fry before cooking for another 15 minutes or until evenly browned and crispy.
Serve the fries alongside the curry mayo and enjoy while still hot!
Now you might be wondering if the cornstarch is necessary. If you want crispy fries, tossing the fries in cornstarch before baking helps to absorb any excess surface moisture. This is what helps get you that lovely crispy outside.