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Learn how to make spiral curly fries with only five ingredients in under 20 minutes. They’re healthier than regular fries and can be made in the oven OR air fryer!
Want more healthy fry recipes? Try my air fryer french fries, jicama fries, and zucchini fries next.
We didn’t eat a ton of fast food growing up, but when we did, I always looked forward to curly fries.
Now when I want fries, I prefer to make them at home. They’re crispier, they taste better, and I can make them with wholesome ingredients. When I want to impress, I break out the spiralizer and make curly fries!
Table of Contents
Why I love this recipe
- Super crispy. They’re cut into thin spirals and well-seasoned, helping to get even more crispy than your average fry.
- WAY healthier than fast food. There’s no canola oil or flour needed, yet you still get that addictive crunchy texture.
- Two cooking methods. I find the oven method to be the easiest way to bake the fries, but if you don’t mind working in batches, I also included air fryer instructions.
- No spiralizer needed. I find it easier to use a spiralizer, but since I know not everyone has one, I included a tip below on how to work around it.
★★★★★ REVIEW
“These fries are so crispy and so good- cannot believe they are oil-free!” – Kenya
Ingredients needed
- Potatoes. I used russet potatoes, AKA Idaho potatoes. You can peel them or leave the skin on for extra texture.
- Spices. I used smoked paprika, garlic powder, and onion powder.
- Kosher salt and black pepper. To taste.
How to make curly fries
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven to 205C/425F and line a baking sheet with parchment paper. Combine the seasonings in a small bowl. Spiralize the potatoes into a large bowl and cut them into 6-8-inch strips.
Step 2- Season. Season the spiralized potatoes and toss to coat.
Step 3- Bake. Spread the fries evenly on the prepared baking sheet. Bake for 15 minutes, flip them, and return them to the oven to bake for another 10 minutes or until crispy.
Air fryer option!
While I prefer the convenience of the oven, you can definitely use the air fryer.
Simply preheat the air fryer to 190C/375F degrees. Spiralize and season the potatoes. Add them to the lightly greased basket and air fry for 3-5 minutes, stopping midway to shake the basket. When they’re done, transfer them to a plate lined with paper towels.
Arman’s recipe tips
- Use a ¼ inch blade. Also known as a ‘fettuccine blade,’ I find this size yields the perfect thickness of fries similar to Arby’s curly fries.
- No spiralizer? No problem! Remedy this by cutting the potatoes into very thin slices, then bake as directed.
- Use plenty of seasoning. Spiral fries are usually extra well-seasoned, so make sure they’re completely coated before baking.
- Don’t let the fries overlap. Each one should get equal access to the heat for maximum crispiness.
Variations
- Use other types of potatoes. I prefer the texture of russets, but you can use Yukon gold or sweet potatoes instead. You’ll just want to bake them for a bit longer so they can get crispy.
- Soak the fries first. While optional, soaking the spiralized fries in cold water for 30 minutes to one hour can remove the excess starch from the outside of the potatoes and make them crispier.
- Don’t forget the dipping sauce. I’m a purist and prefer sugar-free ketchup, but you can use sugar-free BBQ sauce, Big Mac sauce, or my sweet potato fry dipping sauce!
Storage instructions
To store. Place leftover fries in an airtight container in the fridge for up to 4 days.
To freeze: Place the cooked and cooled fries in a freezer-safe container and store them in the freezer for up to two months.
Reheating. Reheat these curly baked potatoes in the oven preheated to 400F degrees for 5 to 7 minutes until they are hot and crispy again.
Frequently asked questions
Yes, you can use sweet potatoes for this recipe. Because they have a higher water content, you must bake them a little longer to get them crispy.
More healthy potato recipes
- Air fryer potato wedges
- Grilled sweet potatoes
- Stuffed baked potatoes
- Sautéed potatoes
- Stuffed sweet potatoes
Curly Fries
Video
Ingredients
- 1 large russet potato
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoon smoked paprika
Instructions
- Preheat the oven to 205C/425F.
- In a small cup, mix together the salt, garlic powder, onion powder and paprika. Set aside.
- Spiralize the potato into a large bowl. Use scissors to cut the strips into 6-8 inch lengths so they do not tangle and cook more evenly.
- Sprinkle the seasoning on top of the potato pieces, tossing to coat them all evenly.
- Spread the fries evenly on a baking sheet lined with parchment paper. Do not overcrowd them. Bake for 15 minutes at 425F. Remove the pan from the oven and thoroughly flip/rearrange the fries so the less cooked/crispy ones have more space. Return to the oven for 10 minutes. After 10 minutes, check the fries and remove the ones that are crispy and golden brown. Return any still-soft ones to the oven for an additional 5-10 minutes.
- Allow them to cool briefly, then enjoy plain or with whatever dipping sauce you like!
Notes
Nutrition
Originally updated January 2023, updated and republished July 2024
So interesting recipe. Exactly for my friends when they come at night!
Tossed almost a 3-lb bag of these – spiralized, rinsed in colander, tossed with spices (added some seasoned salt too) in bowl – and sparsed out as much as possible in the big roasting pan, on parchment I just finished broiled smashed/buttered taters in, so a little butter was on bottom and I tossed them in that. Pulled out and turned them every 10 minutes, did the last quarter time of these on broil when they were nearly done. Basically, they have to evap a lot of internal water, and that is what takes time. Had a small bowl of these and a piece of homemade blackberry cake, but couldn’t stop eating these…and I have Never much liked potatoes in Any form or way. Guess that new spiralizer will be getting some further regular use – and I can add another card to my new vegan calorie options. Tried these with some ranch dip and even hot sauce…Nope. They are great just on their own. Still no fan of potatoes but when I do potato, this’ll probably be the new way. Great recipe and effective technique. Thank you! Parchment made for quick pan clean-up, too. Be careful when/if finishing on broil. Watch them! Any butter used can burn on pan sides and bottom under high heat, but broil Does help finish their evap and crisp them up – and they’re not greasy and gross either! Hint: if going Vegan, grab a good spiralizer. Not only will it make Vegging In more fun, it is so fast and easy to make those healthy meals even more interesting and versatile. You could probably use this recipe for most root veg and get good results and good healthy meals/snacks.
Great!!! Able to share!!!