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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:
Holy crap. This recipe alone is reason for me to hop on Amazon and buy a spiralizer. Fries are my favorite and these look to die for!
Yum!!! I don’t have a spirilizer because I’m pretty sure it would end up like some of the other kitchen gadgets that I “had” to have but now I want one!!!
This is the story of my life. When I think I’m winning, I’m actually getting myself into some silly situation that makes me feel like a dunce. Like just now— I decided I wanted to walk over about a mile to the prettiest study lounge on campus, but 3 minutes into the walk, I realized my awesome white shorts kept riding up, making me feel like I was mooning the world. So I had to go all the way back up to my dorm and change into athletic shorts. And now I’m not at the pretty study lounge because of all the time wasted.
BUT I’m reading your blog and I LOVE CRISPY FRIES!!!
Hahaha you are too funny. I actually have a funny story about my spiralizer too. I asked for one and got one for Christmas this year, but when I was cleaning out my garage a few weeks ago I realized I already had one that I had bought at a garage sale for $2 several years ago (and it was brand new – never opened). Oops!
I’m not the biggest fan of zoodles either – I’ve made them twice, and each time I got a stomach ache from all the fibre! So I retired my spiralizer and haven’t touched it in months… but this recipe looks like a good reason to dig it out again!
Curly fries?! How have I never had those before?? Now my life won’t be complete again until I do. Where to get a spiralizer soon now?
The only similar story to your spiralizer experience I can think of right now is when a company shipped me a huge package of samples – technically- free of charge. Too bad customs think differently and I had to pay a LOT of fees. Major let-down.
YUM! These look amazing!! So cute and curly!! I love fun food!! 🙂 Great job girl!!
I just got a spiralizer also! So we can be twins in trying to figure this whole spiralizing thing out. I am definitely giving these shoestring curly fries a try.
Oh no! That is an epic fail! totally the reason I resist that prime free trial, I know I would forget too!
I really want a spiralizer, one day I will get around to getting one! In the mean time I use my peeler to make ribbon zoodles ! I then place them in boiled water to sit for 5 mins, drain and then add to my stir fry etc. so no actual boiling and it works really well – hoping that would apply to spiralized zoodles too!!
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. https://www.skinnytaste.com/2014/05/spiralized-raw-zucchini-salad-with.html
I just ordered my spiralizer and can’t wait to try this! Thanks for the recipe these look amazing!!