Curly Fries
Spiral-cut crispy curly fries — the diner classic. Best baked or fried with seasoned salt. Spiralizer makes them at home.
Prep Time
15 min
Cook Time
22 min
Servings
2
Calories
699 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Potatoes½
- Seasoning½
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Potatoes0.5
- Seasoning0.5
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
Peel 4 large russet potatoes. Use a spiralizer (with the smallest setting) to cut into long curly strands. Or buy frozen curly fries.
- 2
Soak in cold water 30 minutes. Drain and pat very dry.
- 3
Toss with 1 tablespoon cornstarch (creates crispness).
- 4
Add 2 tablespoons oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon cayenne.
- 5
For baked: spread on parchment-lined sheet (single layer, with space). Bake at 425°F for 25-30 minutes, flipping halfway, until crispy. For fried: heat 3 inches oil to 350°F, fry in batches 3-4 minutes.
- 6
Drain on wire rack. Sprinkle with extra salt. Serve immediately with ranch, ketchup, or honey mustard.
Watch how to make Curly Fries
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Soak then dry. Removes starch and surface moisture.
- 2.Cornstarch coating. Crispness factor.
- 3.Single layer with space. Crowding = soggy.
- 4.Eat immediately. Crispness fades fast.
🔬 Why It Works
Curly fries are the same as regular fries — the spiral cut just provides visual fun and more surface area for crispness. The soak-dry-cornstarch combo creates oven-fried fries with proper crispy texture. Frozen curly fries are also reliable.
Frequently Asked Questions
Without a spiralizer?▾
Best seasoning?▾
Best dipping?▾
Air fryer?▾
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