Curly Fries Recipe

Prepare potatoes

Wash and scrub potatoes well. Using a spiralizer fitted with a medium curly fry blade (or a specialized curly fry cutter), cut the potatoes into tight curly spirals. If you don't have a spiralizer, use a mandoline or knife to create long thin strips and manually form curls.

Rinse and dry

Place the cut curly potatoes into a bowl of cold water and swish to remove surface starch for 2–3 minutes. Drain and repeat once more until water runs clearer. Spread the curls on clean kitchen towels or paper towels and pat very dry. Let sit 10 minutes to air-dry further; excess moisture will cause oil splatter and soggy fries.

Coat with cornstarch

Put the dried curly fries in a large bowl and sprinkle 2 tablespoons cornstarch over them. Toss gently until curls are evenly dusted. The cornstarch helps create a crisp exterior.

Heat oil

Pour about 3–4 cups vegetable oil into a deep, heavy pot or Dutch oven to a depth of 2–3 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of potato in — it should sizzle steadily and rise to the surface.

Fry in batches

Working in small batches (to avoid crowding), gently lower a handful of curly fries into the hot oil with a slotted spoon or spider. Fry for 3–5 minutes until golden and crisp. Stir gently so curls cook evenly. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. Repeat with remaining fries. Reheat oil to 350°F between batches if temperature drops.

Second fry (optional for extra crispness)

For extra-crispy fries, once all batches have been par-fried and rested for 5 minutes, return the oil to 375°F (190°C). Fry the curls a second time for 1–2 minutes until deeply golden and very crisp. Drain again.

While the fries are hot, combine paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper in a small bowl and mix well.

Immediately after draining each batch, place the hot curly fries into a large bowl or leave on the wire rack and sprinkle the seasoning evenly over them. Toss gently to coat so the seasoning adheres to the hot surface. Taste and adjust salt or cayenne to preference.

Transfer seasoned curly fries to a serving platter. Sprinkle chopped parsley if using. Serve hot with ketchup or your preferred dipping sauce on the side.