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Crispy Baked Curly Fries

January 31, 2020

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.

curly fries

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 I 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.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes.
  • Yield: 4 servings 1x


  • 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*


  1. Preheat oven to 400 degrees F.
  2. Spiralize both potatoes (I use this sprializer) using the blade with the larger triangles.
  3. Using scissors or a knife cut the potato “strings” into smaller bite-sized fries.
  4. Add to a bowl and coat with olive oil or avocado oil.
  5. Spread out over two parchment-lined baking sheets. You will need to use two as you do not want to overcrowd potatoes.
  6. Sprinkle with sea salt.
  7. Place trays in oven and bake for 15 minutes.
  8. Remove from oven, flip fries as best as you can removing any fries that have already crisped up*
  9. Bake for another 8-10 minutes.
  10. 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:


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  • Reply
    August 31, 2014 at 9:41 pm

    I am definitely going to try this as well as with sweet potatoes like Rebecca mentioned. In the meantime, I wanted to tell you to try the spiralized zucchini without cooking it. I don’t have a spiralizer but I have used a serrated peeler and a mandolin to make strips of zucchini roughly the size of spaghetti noodles. The serrated peeler gives a more flexible strip while the mandolin gave a firmer strip. With the firmer strips, I sprinkled with a bit of kosher salt, tossed a bit with my fingers and let it sit for a few short minutes. This resulted in the softer strips I was looking for. I tossed with a bit of olive oil and pepper and it was excellent with no further adornment. I have also made this salad with avocado and edamame, which made for a nice, quick and very fresh lunch.

  • Reply
    Sam @ PancakeWarriors
    August 31, 2014 at 2:07 pm

    I just ordered my spiralizer and can’t wait to try this! Thanks for the recipe these look amazing!!

  • Reply
    August 31, 2014 at 1:37 pm

    Curly fries were my JAM in middle school. I hope this helps in my plead for spirailizer!

  • Reply
    Laura Miles
    August 31, 2014 at 1:02 pm

    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!

  • Reply
    August 31, 2014 at 12:43 pm

    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…

    • Reply
      Madelyn Hall
      May 23, 2020 at 6:55 pm

      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?

  • Reply
    Nicole @ Squash on Squash
    August 31, 2014 at 12:38 pm

    These are so cute! Funny how the shape of something can make it taste so much better (like baby carrots vs grown up(?) carrots)

  • Reply
    Michele @ paleorunningmomma
    August 31, 2014 at 9:09 am

    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!

  • Reply
    Sam @ Better With Sprinkles
    August 31, 2014 at 9:08 am

    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 😉

  • Reply
    Rebecca @ Strength and Sunshine
    August 31, 2014 at 7:03 am

    I made this exact dish this summer! Except I used sweet potatoes of course 😛

  • Reply
    Tina Muir
    August 31, 2014 at 6:39 am

    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?

  • Reply
    meredith @ The Cookie ChRUNicles
    August 31, 2014 at 5:45 am

    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.

    • Reply
      Pam Fuller
      December 22, 2019 at 4:33 am

      Don’t cook beforehand when adding to recipes and they won’t be watery, only need about 5 mins

  • Reply
    Arman @ thebigmansworld
    August 31, 2014 at 5:09 am

    I think Meg and I might die.

    You know this is getting added to the list, right? Also, never too many po-tay-toes.

    • Reply
      September 3, 2014 at 1:40 am


      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.

    • Reply
      November 24, 2016 at 11:02 am

      The spiralizer has been my best and healthiest investment EVER! I love making curly fries or curly sweet potato fries! Delicious.

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