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Want to know the key to the perfect crispy baked curly fries? Just a few simple ingredients to make these spiralized potato fries that crisp up for the most delicious side dish or dinner party treat.
Do you have a spiralizer? I vividly remember when I got mine… we were living in Canada at the time but I had the brilliant idea to ship it to Lee since I was going to be in the U.S. the next week. What IÂ didn’t think through was that I might not be able to take a bunch of blades into my carry-on bag onto the plane… Shout out to C’s mom for shipping my beloved spiralizer home for me! Not my most brilliant move.
It’s since moved back across the border and into two different homes. I’ll be honest, I don’t use it as much as I used to now that the craze has died down, but zoodles and curly fries are definitely my go-to when I do whip it out!
So How do You Cut Curly Fries?
You need the magic tool: a spiralizer! I have had mine for over 5 years and am still just as in love with it. You start by cutting off the ends of your potatoes so a flat surface sits between both of the spiralizer ends. Select the blade you want to use (I prefer using the one with the larger triangles and spiralize away. Easy peasy.
Now let’s chat ingredients
Ingredients in Baked Curly Fries
These curly fries use just a couple simple ingredients!
- large potatoes (stick to white or russet for the best results)
- olive or avocado oil
- sea salt
- fresh herbs (my go-to is rosemary)
Tips for Making Curly Fries
To make these curly fries you need just 3 simple things:
1. Use the right potatoes – as I mentioned, white or russet are best because they’re starchier and hold their shape better.
2. DO NOT OVERCROWD – you’ll want to split your curly fries onto two trays. The more crowded they are the less crispy they will be
3. No need to peel – Just chop and spiralize to perfection.
4. Remove crispier fries and put back in oven the ones that need more time. Not all will cook at the same time so you need to watch them carefully.
Crispy Baked Curly Fries
Want to know the key to the perfect crispy baked curly fries? Just a few simple ingredients to make these spiralized potato fries that crisp up for the most delicious side dish or dinner party treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes.
- Yield: 4 servings 1x
Ingredients
- 2 large white or russet potatoes, washed & dried
- 1 tbsp olive oil or avocado oil
- 1 tsp sea salt
- optional: 2 tbsp chopped, fresh herbs i.e. rosemary or thyme*
Instructions
- Preheat oven to 400 degrees F.
- Spiralize both potatoes (I use this sprializer) using the blade with the larger triangles.
- Using scissors or a knife cut the potato “strings” into smaller bite-sized fries.
- Add to a bowl and coat with olive oil or avocado oil.
- Spread out over two parchment-lined baking sheets. You will need to use two as you do not want to overcrowd potatoes.
- Sprinkle with sea salt.
- Place trays in oven and bake for 15 minutes.
- Remove from oven, flip fries as best as you can removing any fries that have already crisped up*
- Bake for another 8-10 minutes.
- Remove trays and serve hot.
*if you would like to add fresh herbs, sprinkle over fries in between baking so before you place them back in the oven for 8-10 minutes
Enjoy these recipes with your curly fries:
Curly fries were my JAM in middle school. I hope this helps in my plead for spirailizer!
This recipe looks so good! I basically make the same thing, but using sweet potatoes. I toss it in coconut oil and sprinkle with sea salt, pepper, and cinnamon before baking. Sometimes even drizzle with honey when I’m feeling wild. HIGHLY recommend 🙂 I will be trying this version soon!
That sounds like something I would do… At least you got some sexy curly fries out of this right?
These look pretty bad man – rosemary is one of my favourites – so friggin good!
I do not have a spiralizer, sadly. I gave myself a kitchen tools ban pre Australia – can’t get anything out there without it costing the Earth. As soon as I arrive, I am locating the nearest department store and getting a blender and food processor and perhaps a spiralizer now I have seen these little bites of heaven…
I love rosemary too, but tonight I’m going to make Italian fries: minced garlic in the oil, some dried Italian herb mix with the sea salt, and then some fresh grated Parmesan on top for serving. Doesn’t it just make your mouth water?
These are so cute! Funny how the shape of something can make it taste so much better (like baby carrots vs grown up(?) carrots)
I definitely know the next thing I’m making with my spiralizer! The pictures are incredible, if they taste half as good as the pictures look I’ll be happy!
So basically, the only regular french fries I will eat out of a bag are the spiral ones because they are SO MUCH BETTER than regular fries. And I love the idea of making them at home! I don’t own a spiralizer, mainly because I have trouble seeing myself actually liking zoodles. But now that I can make these….I may have changed my mind 😉
I made this exact dish this summer! Except I used sweet potatoes of course 😛
Damnit Davida! i was just saying yesterday how a spiralizer was the only kitchen equipment I didnt have, but wanted…..and I said “its okay, I will just use my julienne peeler, I don’t NEED that”…..but now I do! However will I make curly fries as beautiful as yours without it?! Yum!
By the way, I also forgot to cancel amazon prime and had to pay….but I think you can cancel within 5 days…..if it has been less than that?
I haven’t bought a spiralizer yet. I want to only to make these potatoes. Otherwise I save the zoodles for restaurants because as much as I like ordering them, I am with you that I probably won’t love them at home because somehow I will cook it wrong and it will be watery (which it sometimes is in restaurants too)…I totally try to score deals online and then end up getting hit with random charges like the forgetting to unsubscribe to free trials which I think are saving me money. But then I just argue the charges and refuse to pay lol.
Don’t cook beforehand when adding to recipes and they won’t be watery, only need about 5 mins
I think Meg and I might die.
You know this is getting added to the list, right? Also, never too many po-tay-toes.
Swoon.
I’d like to face plant right into a bowl of these.
Growing up as a kid, curly fries always came with a side of vinegar and salt. The sassier the better, I say.
The spiralizer has been my best and healthiest investment EVER! I love making curly fries or curly sweet potato fries! Delicious.