This recipe for easy crispy spiral fries is the perfect side dish for your favorite burger or hot dog suppers. Grab your spiralizer and make some today!
I do love french fries in pretty much any way, shape or form, but if I have to pick a favorite version (with the possible exception of cheese fries, and I’m working on a recipe for that right this minute) I would pick skinny, crispy little fries. The kind where you can pop about 10 in your mouth all at once. Crispy and crunchy and with just a dusting of salt and pepper.
And little did I know that I had the key to making my favorite fries right here in my own kitchen. Nope, not the mandoline, although that does make nice skinny fries, and that’s what I used for my steak frites recipe.
Nope, the answer was...my zoodler!
I got this baby during one of my rounds of the Whole 30, and it made beautiful zucchini noodles and cucumber noodles. And then one day it hit me – I thought maybe it could make not just skinny fries, but CURLY spiral fries! So I grabbed a couple of potatoes, scrubbed them up good and spiralized them.
My spiralizer basically works like the world’s biggest pencil sharpener – you simply twist the potato around inside one end and spiral fries come out the side. IT. IS MAGICAL. You can find it by clicking on the image above, or (shameless promotion here) you can find it in my new little Recommended Items Shop on my home page.
Once I had a pile of fries, I simply heated up some canola oil in my Dutch oven, lowered the fries in with a slotted spoon, fried them up for a few minutes until they were golden, and drained them on some paper towels. A sprinkle of salt and pepper, and all that was left to do was keep the Southern husband from eating all of them before they got to the table.
Happiness is a plate of warm crispy spiral fries, my friends!Print
This recipe for easy crispy spiral fries is a perfect side dish for your favorite burger or hot dog suppers. Grab your spiralizer and make some today!
- 2 Idaho or Russet potatoes
- Canola oil for frying
- Sea salt and fresh ground pepper
- Scrub potatoes well (no need to peel) and cut them into thin spirals with your spiralizer (see note). If the spirals get very long, snip them into shorter lengths with a scissors.
- Line a cookie sheet with paper towels.
- Fill a Dutch oven or other heavy pot with 3-4 inches of canola oil and heat over high heat. When the oil is hot (we are looking for about 350 degrees if you want to get precise, but otherwise just let it heat for about 5 minutes and you should be good), lower the potatoes into the oil with a large slotted spoon or spider. Fry until golden and then remove them to the lined cookie sheet.
- Sprinkle them with salt and pepper and serve as soon as possible. Watch out for eager spiral fry eaters who will try and steal some on the way to the table.