Easy Crispy Spiral Fries
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.
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!
Easy Crispy Spiral Fries
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!
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 3–4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
- 2 Idaho or Russet potatoes
- Canola oil for frying
- Sea salt and fresh ground pepper
Instructions
- 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.
Can you do all the prep work and just leave them in the water until ready to go? Also, my family links the thicker, spiralized, think arby’s. What would your guestimate be on? Cook time for that and thank you so much for all your hard work on this blog. I just found it, so I am going to go binge it. 😁
Welcome to Framed Cooks! I’m so glad you found us, and I hope you have fun exploring. 😁 Yes, you can spiralize the potatoes ahead of time and keep them submerged in cold water in the refrigerator until you’re ready to fry them. I’d do that up to a day ahead. The key is to drain them and dry them really well with clean towels before they go anywhere near the hot oil.
For thicker, Arby’s-style spirals, I’d start checking at about 5 minutes in the 350°F oil and expect roughly 5–7 minutes, depending on how thick your spiralizer cuts them and how full the pot is. Fry in small batches and go by the fries: they should be golden outside and tender inside. I haven’t tested that thicker cut with this recipe, so I’d make the first batch your taste test. Happy frying, and thank you for such a lovely note!
The perfect recipe for the weekend for chilling.
YUM! Being Whole 30 one can’t use Canola oil. What is a good sub? Coconut oil?
Hi Liza! I think I would try a mild olive oil first – I haven’t had the best luck with coconut oil. If you try them that way, let me know how they come out! xo
Hello, Delicious! Looks like I am going to have to get myself a spiralzier! Because everything tastes better when it looks fancy! And cheese fries?? Please hurry! But if you need a cheater version, here’s what I do: Bake up a bag of frozen waffle fries till golden and crispy, cover them with shredded cheddar cheese and back into the oven for a couple minutes to melt the cheese, then top with lots of crispy bacon bits and chopped green onion. Sour cream is messy but still delicious here. I guess these are more loaded baked potato cheese fries, but still tasty. And they make for a great movie watching snack. Happy Friday, Kate!
You DEFINITELY need a spiralizer! That one in my little home page shop is very basic and does the job great. Meantime, loving your shortcut cheese fries – I promise to get back on it…after The Wedding. 15 days! :)