Curly Fries Recipe

prepare potatoes

Wash and scrub the russet potatoes well. Leave the skins on for texture. Using a spiralizer with a curly fry blade (or a mandoline/julienne attachment), cut the potatoes into long curly spirals. If you don't have a spiralizer, use a knife to cut thin, curly-style strips.

rinse and dry

Place the cut potatoes in a bowl of cold water and rinse until the water runs clear (removes excess starch). Soak for 10 minutes if time allows. Drain and pat the spirals completely dry with clean kitchen towels or paper towels.

coat lightly

Whisk the cornstarch with the 2 tablespoons cold water to make a thin slurry. Toss the dried potato spirals lightly with the slurry so they have a thin, even coating — this helps create a crisp surface. Sprinkle 1 teaspoon salt over the potatoes and toss to distribute.

heat oil

Pour about 4 cups of vegetable oil into a deep, heavy pot or a deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread turns golden in about 30–40 seconds.

fry in batches

Working in small batches (so as not to overcrowd), gently add a portion of curly fries to the hot oil. Fry for 3–4 minutes until the potatoes are tender and just starting to color. Use a spider/skimmer to remove fries and drain on paper towels.

double-fry for crispiness

Increase oil temperature to 375°F (190°C). Return the par-fried curly fries to the oil in batches and fry for an additional 1.5–2 minutes until golden brown and crisp. Remove and drain on fresh paper towels.

season immediately

While the fries are still hot and oil is drained, place them in a large bowl, sprinkle the prepared BBQ seasoning (mix the BBQ seasoning ingredients first — see BBQ Seasoning section) over the fries and toss gently to coat evenly. Add the extra 0.5 teaspoon BBQ seasoning if desired. Garnish with chopped fresh parsley if using.

In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon sweet paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dry mustard, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (optional). Whisk until uniform. Set aside. Use this mixture to toss with the fries immediately after frying so it adheres while they are still hot.

In a small bowl, combine 1/2 cup mayonnaise, 2 teaspoons prepared horseradish, 1 teaspoon apple cider vinegar, 1/2 teaspoon honey, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust heat with more horseradish or sweetness with more honey. Chill in the refrigerator for at least 10 minutes to let flavors meld. Serve alongside curly fries for dipping.

Transfer seasoned curly fries to a serving platter, sprinkle with the optional chopped parsley and any extra BBQ seasoning to taste. Serve hot with the horsey sauce on the side.