Description
This Baked Curly Fries recipe offers a healthier twist on classic curly fries by baking instead of frying. Using a spiralizer to create fun curly potato strips, seasoned with a flavorful blend of spices and olive oil, these fries turn out crispy on the outside and tender inside. Perfect as a snack or side dish, they’re easy to prepare and come together quickly in the oven.
Ingredients
Scale
Ingredients
- 1 large russet potato
- 1 1/2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Ketchup and mayonnaise for dipping (optional)
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) to ensure it’s hot enough for crispy baked fries.
- Spiralize Potato: Use a spiralizer to cut the large russet potato into curly strips. This gives the fries their distinctive shape and ensures even cooking.
- Adjust Size: If the potato curls are longer than 4 to 5 inches, gently snap them into smaller pieces for better handling and cooking.
- Toss with Oil and Spices: Place the curly potato strips into a large bowl or directly onto a parchment-lined sheet pan. Drizzle with olive oil, then sprinkle all the seasonings—salt, onion powder, paprika, pepper, cumin, and optional cayenne. Toss well to evenly coat the potato curls.
- Arrange on Sheet Pan: Spread the coated curls into a single layer on the parchment-lined baking sheet to allow maximum air circulation for crispiness.
- Bake and Monitor: Bake in the preheated oven for 15 minutes. Check for any crispy pieces, removing them from the pan to prevent burning, then return the remaining fries to bake.
- Finish Baking: Continue baking for another 5 to 10 minutes, or until all fries are golden and crisp to your liking.
- Serve: Remove from oven and serve your baked curly fries hot with your choice of condiments, such as a mix of mayonnaise and ketchup.
Notes
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder flavor.
- Russet potatoes work best for baking fries due to their high starch content.
- If you don’t have a spiralizer, you can slice the potato into thin strips, but the curly shape is a fun twist.
- For extra crispiness, you can flip the fries halfway through baking.
