Curly-Q Me, Please!

Yes. I bought a spiralizer just to make curly fries.

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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:

Fries

1¼ lb. large Yukon gold potatoes/ or Russet, unpeeled

3 Tbs. vegetable oil

Seasoned Salt

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

Instructions: 

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.

 

 

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