Curly Fries Recipe

Prepare potatoes

Wash and scrub the russet potatoes well. Do not peel unless you prefer; leaving the skin adds texture and flavor. Fit each potato into a spiralizer fitted with a medium or large curly-fry blade (or use a mandoline and a knife to create long, curly strips). Spiralize each potato into long curly strands about 3–4 mm thick. If you don't have a spiralizer, cut into long thin strips and twist them around a skewer to get a curly shape.

Rinse and soak

Place the curly potatoes in a large bowl and rinse under cold running water until water runs nearly clear to remove surface starch. Transfer to the bowl of cold water with ice and soak for 20–30 minutes to firm and remove more starch (this helps achieve crispiness).

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly to remove as much moisture as possible. For best results, let them air-dry on a rack for 10 minutes and then pat again so they are very dry.

Toss with coating and seasoning

In a large bowl combine the cornstarch and all-purpose flour (if using). Add the dried curly potatoes and toss gently until evenly coated with a thin, even layer — this will help the exterior crisp. In a small bowl mix the seasoning mix (paprika, smoked paprika, garlic powder, onion powder, cayenne, black pepper, kosher salt, and oregano). Sprinkle about half the seasoning over the coated potatoes and toss to distribute. Reserve remaining seasoning for after frying if you prefer a brighter flavor.

Heat oil

In a heavy-bottomed Dutch oven or deep fryer, pour enough vegetable oil to reach about 3–4 cm (1–1.5 inches) deep (approximately 1–1.5 liters depending on your pot). Heat oil to 180°C (350°F). Use a thermometer to maintain temperature; too low and fries absorb oil, too high and they brown too fast.

Fry in batches

Working in small batches (to avoid dropping oil temperature), gently lower a portion of the curly fries into the hot oil using a spider or slotted spoon. Fry for 3–5 minutes per batch, turning gently occasionally, until the curls are golden and crisp. Remove to a wire rack set over a sheet tray or to paper towels to drain. If you want an extra-crispy result, fry twice: first at 160°C (320°F) for 3–4 minutes to cook through, drain briefly, then increase oil to 190°C (375°F) and fry a second time 1–2 minutes until deeply crisp.

Season and finish

While the fries are hot, sprinkle them with the remaining seasoning mix (or taste and add additional kosher salt to preference). Toss lightly to coat. If using, sprinkle chopped parsley for freshness. Serve immediately.

Serve curly fries hot with dipping sauces such as ketchup, chipotle mayo, garlic aioli, or ranch. They are best eaten immediately for maximum crispness. Leftovers can be reheated in a 200°C (400°F) oven on a sheet pan for 6–8 minutes to re-crisp.