Yes. I bought a spiralizer just to make curly fries.
I have no shame. I’m also not a cooking gadget girl, so this was truly a spontaneous craving purchase on my part. Luckily the spiralizer and the recipe from Vegetarian Times did not let me down!
Curly Oven French Fries Recipe Review
I love this recipe and keep making it. The seasoned salt is very tasty, so don’t skip it. HOWEVER, I would change one thing. The first time I made these fries, I followed the recipe and boiled them after spiralizing– completely unnecessary and the potatoes didn’t hold up so well. No one wants mush curly fries.
I’ve re-listed it without the boiling and with a link to the original recipe.
Thanks Vegetarian Times!
Curly Oven Fries Recipe with Stephy Adjustments:
1¼ lb. large Yukon gold potatoes/ or Russet, unpeeled
3 Tbs. vegetable oil
1½ tsp. kosher salt
½ tsp. sugar
¼ tsp. chile powder
¼ tsp. ground coriander
¼ tsp. ground cumin
¼ tsp. powdered garlic
¼ tsp. paprika
1: To Make Fries: Preheat oven to 425°F. Line two baking sheets with parchment paper.
2: Cut potatoes into curls with large-toothed blade on spiral slicer. I like the half-moon shapes and loooong curly fries, but feel free to trim them or discard the small fries.
3: Arrange curly potatoes on prepared baking sheets, and season with 1 Tbs. Seasoned Salt (see below).
4: Drizzle with oil, and toss to coat.
5: Bake 16 to 18 minutes, or until fries are lightly golden. Might take 20-25 depending on your oven.
To Make Seasoned Salt: Combine all ingredients in small bowl, and set aside.
One thought on “Curly-Q Me, Please!”
Hehehehe! I bought mine when I found out you can use it on potato to make curly fries too!