Curly Fries
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4.8
72 reviews
Excellent
Curly Fries
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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.
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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 all-purpose 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.
Equipments used:
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 Information
Show Details
Serving
2cups
Calories
271kcal
(14%)
Carbohydrates
58g
(19%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
12mg
(1%)
Potassium
625mg
(18%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
3638IU
(73%)
Vitamin C
6mg
(7%)
Calcium
39mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings (2-cups each)
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 271kcal | 14% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 625mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 3638IU | 73% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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