Extra-Crunchy Spiral Potato Fries Tips, FAQ & printable recipe

Tips for success

For the crispiest fries, make sure the mashed potatoes are completely dry before adding the cornstarch. Excess moisture will make the dough sticky and result in soggy fries.

After boiling, spread the potatoes on a baking sheet and let them steam dry for a few minutes. Also, keep the oil at the right temperature; use a thermometer to monitor it and adjust the heat as needed.

To get the signature spiral shape, roll the dough into ropes that are even in thickness. If the ropes are too thick, they won't cook through; if too thin, they'll burn.

You can also use a piping bag with a star tip to pipe the dough directly into the oil, creating beautiful ridges that crisp up nicely. Experiment with different shapes — curls, twists, or even small nests.

Variations

• Spicy Chili Fries: Add 1/2 teaspoon of chili powder and a pinch of cayenne to the dough along with the salt and pepper. This gives the fries a warm, spicy kick that pairs well with a cooling dip.
• Garlic-Parmesan Fries: After frying, toss the hot fries with 1 clove of minced garlic and 2 tablespoons of grated Parmesan cheese. The residual heat melts the cheese and releases the garlic aroma.
• Herb-Infused Fries: Mix 1 teaspoon of dried rosemary or thyme into the dough before shaping. The herbs add an earthy note that complements the potato flavor.
• Sweet Potato Spirals: Substitute boiled sweet potatoes for the yellow potatoes. Note that sweet potatoes are moister, so you may need to add an extra tablespoon of cornstarch to achieve the right dough consistency.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze fried spirals in a single layer on a baking sheet, then transfer to a zip-top bag.

Reheat

To reheat, place fries on a baking sheet in a 400°F (200°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving, as it makes them soggy.

Store leftover fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes until hot and crispy.

Avoid microwaving, as it will make them soggy. If you have a lot of leftovers, you can freeze them after frying and reheat directly from frozen.

You can prepare the dough ahead of time and keep it in the refrigerator for up to 24 hours. Shape the spirals and place them on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.

When ready to fry, bring the dough to room temperature for about 15 minutes, then fry as directed. This makes it easy to serve fresh, hot fries when guests arrive.

Serving ideas

These spiral fries are best served immediately after frying, while they're still hot and crunchy. Pile them on a platter and sprinkle with a little extra salt if desired. They're perfect with ketchup, aioli, or a spicy dipping sauce. For a fun presentation, serve them in a paper cone or a basket lined with parchment.

They also make a great side dish for burgers, sandwiches, or grilled meats. The playful spiral shape is sure to be a hit at parties and gatherings. You can even dust them with paprika or garlic powder before serving for extra flavor. Just remember to serve them hot — that's when they're at their best.

Frequently asked questions

Recipe card

Extra-Crunchy Spiral Potato Fries

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 2 lb yellow potatoes, boiled and peeled
• 4 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable oil, for frying

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

35 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.