Extra-Crunchy Spiral Potato Fries Step-by-step instructions

Before you start

Before you begin, boil the potatoes until they are fork-tender, then drain and let them cool slightly. Peel them while they're still warm; the skins come off easily. Gather all your ingredients and equipment: a potato masher, a large bowl, a deep skillet or pot for frying, a slotted skimmer, and paper towels for draining.

Set up a tray lined with paper towels or newspaper next to the stove so you can transfer the fried spirals immediately. Make sure your oil is fresh and suitable for high-heat frying, such as vegetable, canola, or peanut oil.

Instructions

Mash and Shape

1. 1Mash and Season
   In a large bowl, mash the boiled yellow potatoes with a potato masher until completely smooth with no lumps. Add the cornstarch, salt, and pepper, and knead with your hands until a soft, pliable dough forms. The dough should be smooth and not sticky.
   Look for The dough is smooth, holds together, and doesn't stick to your hands.
   Tip Make sure the potatoes are thoroughly drained and dry before mashing to avoid a sticky dough.
2. 2Shape Spirals
   Pinch off small portions of the dough and roll each into a thin rope about 1/2 inch thick. Then twist each rope into a spiral or curly shape, pressing the ends to seal. Repeat with the remaining dough.
   Look for The spirals hold their shape and are evenly sized.
   Tip Keep the spirals uniform in thickness so they fry evenly.

At the end of this phase, you should have a smooth, soft dough that holds together without sticking. The spirals should be uniform in size and shape, with no cracks or dry edges. The dough should have a pleasant potato aroma, seasoned with salt and pepper. If the dough is too sticky, add a little more cornstarch; if too dry, sprinkle with water and knead again.

Fry to Golden

3. 3Heat the Oil
   Pour the vegetable oil into a deep skillet or pot, leaving at least 2 inches of space from the top. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.
   Look for A small piece of dough sizzles immediately when dropped in.
   Tip If the oil smokes, it's too hot; lower the heat and let it cool slightly.
4. 4Fry in Batches
   Carefully add a few spirals to the hot oil, making sure not to overcrowd the pan. Fry for 2 to 3 minutes, turning occasionally, until golden brown and blistered all over. Use a slotted skimmer to transfer the fries to a paper towel-lined tray to drain.
   Look for The fries are deep golden and make a crisp sound when tapped.
   Tip Fry in small batches to keep the oil temperature steady.

The fries should be golden brown and blistered, with a crisp exterior that crackles when touched. The oil should be at a steady 350°F (175°C), and the fries should float and sizzle gently.

When you lift one with the skimmer, it should feel light and dry, not greasy. The kitchen will smell of fried potatoes, and the sound of the sizzling oil is a good indicator of readiness.

Drain and Serve

5. 5Drain and Serve
   Let the fried spirals drain on paper towels or a newspaper-lined tray for a minute. Serve immediately while hot and crispy. To enjoy the signature crunch, snap a fry in half and listen for the loud crackle.
   Look for The fries are crispy and make a loud snap when broken.
   Tip Serve right away; they lose crispness as they cool.

The fries should be drained on paper towels to remove excess oil, and they should be served immediately. The texture should be ultra-crispy on the outside, with a soft, steamy interior. When you snap a fry in half, it should produce a loud, satisfying crack. The fries should be golden all over, with no pale spots or burnt edges.

Common mistakes

One common mistake is not mashing the potatoes thoroughly, leaving lumps that make the dough uneven and cause the fries to break apart during frying. Another is adding too much cornstarch, which can make the dough dry and crumbly.

Overcrowding the pan is also a problem; it lowers the oil temperature and results in soggy, greasy fries. Finally, be careful not to overwork the dough, as this can develop gluten (if using wheat-based starch) and make the fries tough. Knead just until the dough comes together.

How to tell it’s done

The fries are done when they are deep golden brown and blistered all over. They should feel crisp and firm to the touch, and when you snap one in half, it should produce a loud, satisfying crackle. The interior should be soft and fluffy, not doughy.

If you're unsure, fry one test spiral first and check its texture. The oil temperature should stay around 350°F (175°C) throughout frying; if it drops too low, the fries will absorb oil and become greasy.