Baked Curly Fries
These baked curly fries are deliciously spiced and easy to make with a spiralizer. They take a few minutes to bake, but they're done from start to finish in under 30 minutes.
I tried making a similar version of these a few months ago with sweet potatoes and they were a total mess. I think I piled them up too much on each other while baking. They came out both soggy and shriveled. Ew. I had one of those manic kitchen moments and just threw everything away - nothing is worse than expecting a hot plate of fries and getting nothing. I'll keep working on sweet potato curly fries, but in the meantime, these russet ones are a million times better!
They really crisp up in just the right way - they can over-crisp quickly though if you don't watch them. About 15 minutes in, start pulling the ones that look like they are getting done. When you spiralize potatoes, you get three distinctive spirals - the tight coils (my fave), the larger looser coils (the most prevalent kind), and the smaller edge pieces (they crisp the fastest).
I can't speak to how well these keep in the fridge (I'm assuming not great) because we eat them the second they've cooled off enough to shove them in our mouths!
I hope your week has been great! I'm looking forward to this weekend because I'm doing a little prep for my Japan trip. I'm using the trip as an excuse to get a leather backpack that can hold my laptop. I feel a little travel rusty - I used to travel a lot when we lived in Doha and since moving to the US in August I haven't been on a transatlantic flight. It's been a good break, but now that I feel settled here it's time to start exploring again.
I hope you enjoy this simple but delicious recipe!
- 1 large russet potato, spiralized
- 1 1/2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne
- optional - ketchup, mayo, or other condiment for dipping