Curly Fries
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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.
In culinary school, we did a four-week module on potatoes alone, and the different shapes they come in aren’t just for aesthetics- it’s a real science. As someone who adores curly fries (I lived off Arby’s Curly Fries in college), I used what I learned to make a healthy homemade version.
Instead of using the deep fryer, I baked the fries. Because the ‘curly’ shape exposes more surface area, it allows for more airflow around the potato. I tested a few variations, including seeing if I could skip the oil completely. I could, but it came at a cost- the potatoes must be bone-dry, and a pinch of sugar is needed for browning and extra crispiness.
While these won’t ever have the crunch or seasoning retention of deep-frying, they are crispy, satisfying, and all-around healthy. Even my picky partner can polish off a whole batch in one sitting.
Table of Contents
Recipe highlights
- Super crispy. They’re cut into thin spirals and well-seasoned, making them crispier than a standard flat fry, which only browns on two sides.
- 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 the easiest way to bake the fries, but if you don’t mind working in batches, I’ve also included air fryer instructions.
- No spiralizer needed. A spiralizer gives the best results, but I’ve included a workaround below for those who don’t have one.
★★★★★ REVIEW
“These fries are so crispy and so good- cannot believe they are oil-free!” – Kenya
Key Ingredients
Here’s what goes into homemade curly fries, along with my kitchen notes. Full measurements are in the recipe card below.
- Russet potatoes. You can peel them or leave the skin on for extra texture. I prefer the flavor of russets, but other high-starch varieties like Russet Burbank or Kennebec work as well. I did test these with Yukon gold, but found that they didn’t crisp up as much and had softer edges.
- Spices. I used smoked paprika, garlic powder, onion powder, Kosher salt, and black pepper.
- Sugar. My original recipe didn’t include it, but when I retested these, I found that adding a small amount helped the fries brown better and crisp up more consistently.
Can I use sweet potatoes?
Yes, and they work really well. Because sweet potatoes have a higher water content than russets, bake them a few minutes longer and watch for the edges to start crisping before pulling them out.
How to make curly fries
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, then cut them into 6- to 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 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, shaking the basket halfway. 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 fries with the perfect thickness, similar to Arby’s curly fries.
- No spiralizer needed. Cut the potatoes into very thin slices and bake as directed. They won’t curl, but the seasoning and crispiness will be the same.
- Don’t let the fries overlap. Each one should get equal access to the heat for maximum crispiness. If needed, bake them on two baking sheets. Just swap their oven placement halfway through.
- Soak the fries first. While optional, soaking spiralized fries in cold water for 30 minutes removes excess surface starch. Skipping this step won’t ruin the fries, but soaking does give a noticeably crispier result.
Curly Fries
Video
Ingredients
- 1 large russet potato 13-14 ounces
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoon smoked paprika
- 1/4 teaspoon sugar
Instructions
- Preheat the oven to 205C/425F.
- In a small cup, mix together the salt, garlic powder, onion powder, smoked paprika, and sugar. 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
More healthy fry recipes
- Air fryer potato wedges– Thicker, chunkier, and steakhouse-inspired.
- Air fryer French fries– I tested these multiple times to skip the soaking step completely (but still yield crispy fries).
- Jicama fries– A low-carb way to satisfy the fry cravings.
- Air fryer sweet potato fries– My partner enjoys these weekly.
- Zucchini fries– The best use of leftover zucchini in the summer.
Originally updated January 2023
So interesting recipe. Exactly for my friends when they come at night!
So glad to hear your friends enjoyed them, Mario!
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!!!