Curley Fries Recipe

Prepare potatoes

Wash and scrub the russet potatoes. Using a spiralizer set to a medium/thin curly setting or a curly fry cutter, cut the potatoes into long curly spirals. If you don't have a cutter, you can use a knife to cut thin, continuous spirals carefully. Place cut fries into a large bowl of cold water as you work to remove excess starch.

Rinse and dry

Let the cut fries soak in cold water for at least 30 minutes (up to 1 hour) to remove starch and keep them crisp. After soaking, drain and rinse the fries under cold running water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat very dry. Extra moisture will cause oil splatter and soggy fries.

Coat with cornstarch

Mix the cornstarch with the cold water to make a thin slurry. Put the dried curly fries in a large bowl and toss with the cornstarch slurry so they have a light, even coating. This helps create a crisp exterior.

Heat oil

Pour the vegetable oil into a deep, heavy pot or a deep fryer. Heat the oil to 325°F (about 163°C) for the first fry. If you don't have a thermometer, oil should shimmer but not smoke.

First fry (blanch)

Working in small batches (do not overcrowd), fry the coated curly fries for 3–4 minutes until they are cooked through but pale and limp — not browned. Use a slotted spoon or spider to transfer fries to a wire rack or paper towel–lined sheet to drain. Let them rest for 5 minutes; this step helps remove excess moisture and sets the interior.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in small batches for 1.5–3 minutes until golden brown and crisp. Transfer to a wire rack or paper towels to drain briefly.

While the fries are hot (immediately after the second fry), place them in a large bowl. Sprinkle the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper over the fries. Toss gently but quickly to coat evenly so the seasoning sticks to the hot oil on the fries.

Add the chopped fresh parsley and, if using, the grated Parmesan to the seasoned fries. Give one final gentle toss so the garnish is distributed.

Serve the curley fries hot with your choice of dipping sauces (ketchup, ranch, or spicy mayo).