How to Make Curly Fries Using a Spiralizer

When I brought dwelling house this spiralizer, my teenage son laughed and started pointing at diverse other gadgets I'd purchased over the years, only to come up to discover that the best style to make, say, a ruddy tart isn't with a pastry tart maker, but with a regular tart pan and a swell cherry tart recipe. But then I used the spiralizer to whip up a crispy batch of homemade curly fries. That's when the immature know-it-all in my house had to admit he was quite off base!

Deep-Fried vs. Baked Curly Fries

First things starting time: if you desire your homemade curly chips to plough out merely like the ones you get Arby'south, you'll want to go with deep frying equally your mode of cooking. Earlier you get started, delight check out this guide for how to deep fry because it's actually useful (especially the matter about h2o and oil not mixing…y'all don't have to tell me twice).

If you just tin can't see yourself deep-frying your curly chips, then by all means, you can broil 'em. Preheat your oven to 450°!

Pro Tip: The of import thing is to make up one's mind how you'll melt the fries earlier y'all take your spiralizer to a potato. You lot don't desire your prepped potatoes sitting for too long before you cook them because they start turning brown pretty quickly.

How to Make Curly Fries with a Spiralizer

Wash a nicely sized russet potato (the bigger the better and then that you lot tin can go every bit many fries as possible out of a unmarried murphy). Leave the skin on because information technology has all the potato's nutrients. Using a medium-sized spiralizer plate (not the skinny spaghetti size, but slightly larger…you know, curly chips size!), spiralize that potato, catching information technology in a basin.

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Snip the spirals to manageable size

What you'll likely finish up with is a couple of super-long curly strands of potato. Y'all'll want to snip them into several-inch-long pieces. You'll also end up with some tiny crescent-shaped potato pieces, which fry up nicely too. Fill the potato basin with water. The water will absorb the surface-starch, which is what would otherwise turn your prepped potatoes dark-brown.

Estrus your oil

I'd like to suggest my own personal fries-friendly blend of oil: one/3 corn/canola oil, 1/three olive oil and 1/3 peanut oil. This combo cooks the fries effectively while imbuing them with a subtle flavor that I believe requires no salt (although I use salt just the same because…fries). Encounter all our recommended oils for deep frying.

Pro Tip: Plan to bake instead? Drizzle fries with olive oil; then sprinkle with your seasoning. Toss to coat. Adapt in a single layer on baking pans coated with cooking spray. Bake twenty-25 minutes or until lightly browned, turning one time.

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Fry in pocket-sized batches

You don't want to crowd the oil because that tin can interfere with the gilded-brown color you're probably looking for. To brand life easier, utilize a handbasket (or a strainer, if you don't accept a fries handbasket). Utilise tongs to shift them around once they start turning brown. It should take virtually 10 minutes for your fries to get golden and crispy. At that point, accept them out and drain them on paper towels.

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Salt/season while they're notwithstanding warm

Your seasoning will stick better while your curly fries are still warm. As well, go ahead and season them while they're draining considering that volition relieve you on clean-upwardly. In addition to good ol' kosher table salt, hither are some seasonings you tin can consider:

• Garlic-chive seasoning
• Rosemary seasoning
• Parmesan cheese seasoning

Enjoy your golden-brown goodness! If all my spiralizer were capable of making were curly fries, I'd say information technology was well worth the price (under $40) and the space information technology takes upwardly (about a foot of horizontal cabinet infinite).

Recipes for People Who Really Love Fries

BBQ Chicken Waffle Fries

This is one of those dishes that sounds so incorrect merely tastes and then right! Trust me—barbecue chicken leftovers are fantastic with the chips. We similar it with lettuce, tomato and pickle, just you can add almost any toppings you like. —Janet Telleen, Russell, Iowa

Parmesan Sugariness Murphy Wedges

I roast these sweet murphy chips when I desire a fun and unlike side. The crispy Parmesan coating is the best. Nosotros similar mustard, but they're likewise neat dipped in garlic aioli, charcoal-broil sauce or even ketchup. —Amy Green, Carrollton, Texas

Short Rib Poutine

This dish combines the hearty, spicy flavors of my dearest irksome-cooker short ribs with my all-time favorite condolement food: fries and gravy. With a little prep in the morning time, it'south just about set when I come abode from piece of work (plus, the kitchen smells amazing!). If you are sensitive to spice, reduce the amount of Sriracha chili sauce. —Erin DeWitt, Long Beach, California

Mini-Burger Potato Bites

The caramelized onions and flossy sauce brand these yummy bites a huge hit at parties. People say they're fifty-fifty better than the mini burger appetizers that are and so popular at restaurants.—Maribeth Condo, Lindenhurst, Illinois

Garlic-Chive Broiled Fries

Yep, you practise want chips with that—particularly these crispy, golden chips, full of garlic flavour and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin

Cheeseburger and Fries Goulash

Kids love this goulash because it combines 2 of their favorite fast foods. And I like the fact that I tin whip it up with just four ingredients. —Karen Owen, Ascension Lord's day, Indiana

Cheese Fries

I came up with this recipe after my daughter had cheese fries at a eating place and couldn't finish talking about them. She loves that I can set up them so quickly at home. Plus, the frozen fry packets tin be refrigerated and reheated. —Melissa Tatum, Greensboro, North Carolina

Loaded Waffle Fries

Make whatsoever dinner fun with my Loaded Waffle Fries, topped with a savory alloy of cheese, scallions and bacon. I copied this family-favorite recipe from a local restaurant, and it's great with hot dogs, burgers or past itself. —Jeffrey Viccone, Decatur, Illinois

Parmesan Potato Wedges

I recommend serving these Parmesan irish potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. —Beth Inquire, Ulster, Pennsylvania

Baked Chops and Cottage Fries

Convenience items like frozen vegetables, cottage fries and a jar of cheese sauce arrive a snap to get together this comforting pork chop supper. It's a simple one-dish meal. —Gregg Voss, Emerson, Nebraska

Baked Sugariness Tater Fries

I can never get enough of this baked sweetness murphy fries recipe! Even though my grocery shop sells them in the frozen foods section, I however love to pull them out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas

Waffle Fry Nachos

My married man and 2 grown sons really savor these fun nachos—they can devour a platter of them in no time. They're also fun to make when friends come up over. —Debra Morgan, Idaho Falls, Idaho

Reuben Waffle Potato Appetizers

I love Reubens, then I turned the classic sandwich into a fun titbit with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois

Curried Sweetness Potato Wedges

Sweet potatoes roasted with curry and smoked paprika please everybody at our table. The mango chutney makes a tangy dip. —Simi Jois, Streamwood, Illinois

Ultimate Pastrami Sandwiches

This peerless pastrami sandwich was adjusted from a menu favorite at Primanti Bros. Eating house in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica that includes our version of their secret coleslaw topping. —Taste of Dwelling Test Kitchen

Oven Fries

I jazz up these baked french chips with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are fifty-fifty expert common cold! —Heather Byers, Pittsburgh, Pennsylvania

Cheesy Chili Fries

My family is all about chili fries, merely restaurant versions pile on the calories. For a healthier approach, bake the chips and serve them with green onions and avocado. —Beverly Nowling, Bristol, Florida

Potato Wedges with Sweetness & Spicy Sauce

I'm a small-business owner, so virtually of my recipes are a event of non having time to run to the shop, and doing with what's on hand. Hither's a perfect instance. Dip these wedges in anything. —Dana Alexander, Lebanese republic, Missouri

Steak and Chips Salad

This is a very popular dish at restaurants in central Pennsylvania. Prepared sweet-and-sour dressing is good on this salad, too. —Nancy Collins, Clearfield, Pennsylvania

Two-Tone Potato Wedges

Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only style my girl volition consume sweet potatoes, and she loves 'em!. —Marie Nicolau Schumacher, Larchmont, New York

Philly Cheesesteak Bites

Here'due south a deliciously downsized version of the always-popular Philly cheesesteak. For perfect seize with teeth-size snacks, the sandwich ingredients are layered on waffle-cut fries instead of buns.

Parmesan-Romano Potato Wedges

I taught my nieces to make these piece of cake, cheesy oven-baked potatoes. When the whole family comes over, we triple the recipe—and have no leftovers. —Ann Brown, Niles, MI

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