Curly Fries Recipe

Wash and scrub the russet potatoes thoroughly to remove dirt. Leave the skin on for extra texture and flavor or peel if you prefer.

Using a spiralizer fitted with a medium-thin curly fry blade (or a specialized curly fry cutter), cut each potato into tight spirals. If you don't have a spiralizer, you can use a knife to cut long thin strips and then wrap around a skewer for a curly shape, though shape will be less consistent.

Place the cut spirals in a large bowl and cover with 1000 ml (about 4 cups) cold water and 1 tablespoon kosher salt. Soak for 30 minutes to remove surface starch and help crisping. After soaking, drain and rinse under cold running water until water runs clear.

Pat the spirals very dry with clean kitchen towels or paper towels, pressing gently to remove as much moisture as possible. Excess moisture prevents the coating from adhering and causes oil splatter.

In a large bowl or shallow pan, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tablespoon sweet paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 1/4 teaspoon ground turmeric, and 1 teaspoon fine kosher salt. Mix until fully combined and no lumps remain.

Reserve about 1/3 cup of this dry mix in a separate small bowl for tossing the fries after the first fry (helps finish crisping and re-seasoning).

In a medium bowl whisk together 200 ml cold water and 1 egg until smooth. The batter should be thin—about the consistency of heavy cream. If it's too thick, add up to 1-2 tablespoons more water.

Working in batches, add several handfuls of dried potato spirals to the batter and toss briefly so the spirals are lightly coated. Shake off excess batter—coat, don't drown—so the dry mix will adhere.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 3-4 inches (or enough to fully submerge the fries). Heat oil to 175°C (350°F). Use a thermometer to maintain temperature.

For each batch: remove battered spirals and dredge them in the dry spice coating, turning to coat all sides. Shake off excess dry mix to avoid clumps falling into the oil.

Carefully lower a small batch (4–6 spirals depending on size) into the hot oil using a spider or slotted spoon. Do not overcrowd. Fry for 3–4 minutes until light golden and the batter sets. Remove to a wire rack set over a baking sheet or paper towels to drain.

After frying all batches once, allow oil to return to 190°C (375°F). Fry the drained spirals a second time in small batches for 1.5–2 minutes until deep golden brown and very crisp. This double-fry method yields the best crunch.

As you remove fries from the oil, immediately toss them in the reserved dry spice mix (the 1/3 cup set aside) and/or sprinkle with the finishing salt to taste so the seasoning adheres while still hot.

Transfer the curly fries to a serving bowl or platter. If desired, sprinkle with chopped fresh parsley for color and an optional 1 teaspoon extra seasoned salt for extra flavor.

Serve immediately with ketchup, ranch, or your favorite dipping sauce. Curly fries are best enjoyed hot and crispy.