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Curly fries on a white plate lined with waxed paper and sides of ketchup.

How to Make Curly Fries

Welcome to your fool-proof guide on how to make Curly Fries! With the help of my secret weapon, turn regular or sweet potatoes into the crispy French fries of your dreams.
Course Appetizer, Side Dish
Cuisine American
Cook Time 1 hour
Total Time 1 hour
Servings 4 servings
Calories 195kcal


  • 1 large russet potato about 1 pound, scrubbed and unpeeled
  • 28 ounces vegetable oil or canola oil, or more for frying
  • Salt for seasoning


  • Prepare the OXO Spiralizer with the orange blade. Trim the ends of your potato so they are flat and place on the Spiralizer.
  • Spiralize the potato. Transfer the spiralized potatoes to a large bowl and cover with cold water. Soak the potatoes in the cold water, preferably for 30 minutes, but at least for the amount of time it takes you to heat your oil for deep-frying.
  • Preheat oven to 200ºF. Heat vegetable or canola oil to 350ºF. Working in small batches, dry some of the curly potatoes on kitchen towel to remove excess water, then immediately drop in heated oil.
  • Fry until the potatoes begin to look light brown in color, 5 to 10 minutes depending on the size of the batch and how consistent the oil temperature is. Immediately transfer to a plate lined with paper towels and sprinkle with salt. Place in the oven to keep warm.
  • Return the oil to 350ºF. Repeat with the remaining curly fries, continuing to work in batches. Serve warm and refrigerate any leftovers.


Calories: 195kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg