Curly Fries
Welcome to your foolproof guide for how to make curly fries! With the help of my secret weapon, a spiralizer, turn regular or sweet potatoes into the crispy homemade French fries just like the fast food menu staple.
Servings 4 servings (2-cups each)
Calories 271kcal
Equipment
- Spiralizer (This one is my long-time favorite, see note 1)
- Instant Read Thermometer (I've been using this thermometer since 2003, see note 2)
Ingredients
- 1 large russet potato about 1 pound, scrubbed, unpeeled, ends trimmed (see note 3)
- 1 1/2 to 2 cups water plus more, for soaking
- 28 ounces vegetable oil or canola oil, plus more, for frying (see note 4)
- 1 1/2 cup flour
- 1/4 cup paprika
- 1 1/2 teaspoons cayenne pepper (optional)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- Salt and freshly ground black pepper
Instructions
- Line a rimmed baking sheet with parchment paper or foil for easy clean up, then top with a wire rack. Line a second baking sheet with paper towels. Preheat oven to 200 degrees.
- Fit the spiralizer with a 1/4-inch (0.64 cm) blade. Fit the trimmed potato into the spiralizer, then spiralize the potato completely. Cut any very long spirals into shorter pieces.
- Transfer the spiralized potatoes to a large bowl and cover with cold water. Soak the potatoes in cold water for 15 to 30 minutes (the longer the better).
- In a Dutch oven or large saucepan over medium-high heat, add 1 1/2 to 2-inches of oil and heat to 375 degrees.
- In a large bowl, whisk together flour, paprika, cayenne pepper, garlic powder, onion powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Add 1 cup of water and whisk until a batter forms, adding more water as necessary for a smooth consistency.
- Working in small batches, dry the fries on a kitchen towel to remove excess water. Dredge the fries in the batter, turning until well-coated, then place on wire rack over the rimmed baking sheet. Repeat with remaining fries.
- Fry in batches until the potatoes are golden brown, 4 to 5 minutes (depending on the size of the batch and how consistent the oil temperature is). Immediately transfer to baking sheet lined with paper towels and sprinkle with salt.
- Transfer the cooked curly fries to the oven to keep warm. Return the oil to 375 degrees and repeat with the remaining curly fries.
Video
Notes
- Spiralizer: As I mentioned, I swear by my OXO spiralizer, but any sturdy countertop model will do. For this recipe, look for a 1/4-inch (0.64 cm) blade, sometimes called the "fettuccine" blade.
- Thermometer: Use a digital thermometer to help dial in the oil temperature.
- Russet potatoes: Starchy Russets and Idaho potatoes work well for curly fries. Feel free to leave the skin on, just like Arby's does (or peel if desired). Either way, give it a good scrub and trim the ends so the potato is stabilized in the spiralizer. Or substitute sweet potatoes.
- Vegetable or canola oil: Opt for a neutral oil with a high smoke point, like canola, vegetable, peanut, or grapeseed for the best frying medium.
- Yield: My Homemade Curly Fries recipe makes four generous 2-cup side dish servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. The easiest way to reheat curly fries is in an air fryer (an oven works, too).
Nutrition
Serving: 2cups | Calories: 271kcal | Carbohydrates: 58g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 625mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3638IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 5mg