Potatoes

How to make Curly Fries

Spiral-cut seasoned fries with crisp ridges, tender centres and a lightly spiced coating that clings to every curl.

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What it is

Curly Fries in the kitchen

Curly fries are spiral-cut potatoes, usually soaked, dried, seasoned and fried or baked until crisp. Their shape gives more edges for seasoning, browning and crunch.

Why make it

Make curly fries when you want potatoes that feel fun, snackable and generous. They are ideal for burgers, sandwiches, barbecue plates and casual sharing food because the seasoning and crisp edges make every bite lively.

Best with

burgers, fried chicken, hot dogs, barbecue, sandwiches, dips, ranch, aioli and casual party food

Method

Step-by-step

  1. Step 1

    Spiralise the potatoes into even curls and trim very long spirals into manageable lengths.

    Look for: The curls are even and not tangled into one mass. Tip: Keep a loose pile, not a compressed knot. Avoid: Very long curls cook unevenly.

  2. Step 2

    Rinse the curls in cold water, then soak for 20 minutes to remove excess surface starch.

    Look for: The water turns cloudy. Tip: Handle gently so the spirals do not snap. Avoid: Skipping this can make curls clump.

  3. Step 3

    Drain and dry very thoroughly, then toss with cornflour, paprika, garlic powder and salt.

    Look for: The curls have a thin dusty coating. Tip: Use your hands to separate the spirals. Avoid: Wet curls turn the coating pasty.

  4. Step 4

    Fry at 170°C for 3–4 minutes until the curls set and turn lightly golden.

    Look for: The curls hold their shape. Tip: Fry in small loose handfuls. Avoid: Too much at once causes tangling and sogginess.

  5. Step 5

    Increase to 190°C and fry again briefly until crisp, or air-fry until the edges are crunchy.

    Look for: The ridges are golden and crisp. Tip: Watch closely at the end. Avoid: Overcooking makes thin ends bitter.

  6. Step 6

    Season immediately and serve hot.

    Look for: Seasoning clings to the hot rough coating. Tip: Serve with ketchup, aioli or cheese sauce. Avoid: Waiting makes curls soften.
Storage

Make ahead and storage

Storage

Best eaten straight away. Leftovers keep for 1 day and re-crisp in a hot oven or air fryer.

Make ahead

Cut and soak the spirals up to 4 hours ahead, then drain and dry very thoroughly before cooking.

Freezing

Freeze cut, blanched and dried spirals on trays, then fry or bake from frozen for best shape retention.

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