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!
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.
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. “These fries are so crispy and so good- cannot believe they are oil-free!” – Kenya 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.
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.
Storage instructions
To store. Place leftover fries in an airtight container in the fridge for up to 4 days. 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.
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!
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
More healthy potato recipes
Air fryer potato wedges Grilled sweet potatoes Stuffed baked potatoes Sautéed potatoes Stuffed sweet potatoes
Originally updated January 2023, updated and republished July 2024
