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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.

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

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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.

  • 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:

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. I made these but they burnt and I didn’t even cook the entire time. I wonder what I did wrong?

    1. I’m so sorry to hear that! Sometimes people’s ovens run hotter so you may need to watch yours carefully and adjust the time accordingly. Hope it goes better next time!

    1. Hi Ellyn. Sorry to hear you had trouble. Were you able to use parchment paper to avoid sticking?

  2. I love this idea and can’t wait to try it. I bought a spiralizer today and just used it for the first time to make a zoodles. They turned out fantastic! I read a tip (or maybe it was a youtube video… darn.. I wish I could find it to give credit to the person who posted it).. but anyway…. after she spiraled the zucchini, she put spread it out on a paper towel-lined baking sheet, sprinkled some salt, and put them in the oven on 200 degrees for 30-40 minutes. That got rid of most of the water and softened them. Hope that helps if you want to try them again.
    Thanks for the post!!

  3. I love curly fries! I remember having them at the CNE as a kid and they were so delicious.

    Sorry to hear about your Amazon Prime charge, but rest assured you are not the only one with a $100 spiralzer. I bought mine in Toronto for $80 plus tax for a Westmark one. It just sits in the closet now, taking up precious storage real estate. I think these potatoes will help me get over my buyers remorse! *eats feelings*

  4. What an amazing idea! I hadn’t thought of potatoes I just got my spiralizer too. Loving it so farh! 🙂

      1. For the zucchini noodles i make angel hair. Cook garlic onion and mushrooms. Add the zucchini and fresh tomatoes. A little soy and teriyaki

  5. Actually, these are pretty fantastic. I actually have a plan for poutine chips that I’m going to be doing tonight and was trying to decid what temp when I came across this but reading the post, I realize I might be able to help you. When I’m making zoodles, I curl them ahead of time and then sprinkle them with some good salt and let them sit in a bowl for at least a half an hour. It pulls the xtra moisture out of them into the air (especially if I’ve already turned my vent on), then I QUICKLY (high heat woo) stir fry them with olive oil before they go onto the plate, leaving the moisture behind.

  6. I was also one of those people who was disappointed with zoodles. I’m going to try bake them or boil them to give them less of a “Raw” taste. It just makes me feeling like I’m making salad. Perhaps I am just too much of a carbs fiend. So, of course, when I stumbled across this recipe , I was like… YES… YES!

    They were amazing, though I think I cut them too thin. Will try them a bit thicker next time. I’ve never had curly fries before but I’m converted! So was my husband… and my in-laws!!

    1. I’m so happy to hear you enjoyed! They’re by far my favorite food to spiralize. Glad I have another convert 😉

  7. Came across your page by chance, looking for spiralizer recipes. Just tried it tonight, and it was delicious! Re: Amazon prime fees. Just contact Amazon through their website and request a refund. They will do it!

  8. I tried this recipe with sweet potatoes, and sadly, it failed. I decided to squeeze in a shower during the first 15 minutes of baking, and when I got back, they were completely burnt, and the pieces that weren’t burnt were underdone. Any tips on the difference in cooking time for sweet potatoes vs regular?

    I just got the same spiralizer and I’m in all kinds of love with it! Zoodles are super easy! Just put them in a bowl with some sea salt for about 30 minutes prior to cooking and the excess water will drain off (similar to prepping eggplant). Drain and rinse before cooking (and sautée, don’t boil). I’ve made a few dishes this way, and on my last one, my bf actually actually asked if I mixed in regular pasta. It’s perfect. Give it a try!

    1. Hi Nicole! Yes, this recipe definitely doesn’t work with sweet potatoes 🙁 The starch content makes baking times different and I find I need to soak my sweet potatoes in water to release more starch in order to get them crispy. To be honest, I’ve yet to get my curly sweet potatoes crispy! My friend Lee has a great recipe for them though (not crispy but still delicious!) and I recommend you check it out. Enjoy!