Curly Potatoes
Crispy, golden, and irresistibly seasoned, these homemade Curly Potatoes are a game-changer for your snack game. Made with freshly spiralized russet potatoes, these curly fries are coated in a flavorful blend of paprika, garlic, onion powder, and a hint of cayenne for the perfect kick. A buttermilk soak ensures tender insides, while a quick dredge in seasoned flour gives them a delightfully crunchy exterior. Deep-fried to perfection, these curly potatoes are the ultimate crowd-pleaser, ready in just 35 minutes. Serve them hot with your favorite dipping sauces like ketchup, ranch, or garlic aioli for a snack or side dish that’ll rival your favorite restaurant fries. Perfect for parties, game nights, or whenever a craving hits, these crispy curly fries will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 0.5 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Buttermilk
- 4 cups Vegetable oil
Instructions
Wash and peel the potatoes, then use a spiralizer or curly fry cutter to cut them into long, spiral-shaped pieces.
Place the sliced potatoes in a large bowl of cold water and let them soak for 10 minutes to remove excess starch. This helps the fries crisp up nicely during frying.
Meanwhile, in a medium bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Drain the soaked potatoes and pat them dry with a clean kitchen towel or paper towels.
In another large bowl, pour the buttermilk over the dried potatoes until they are fully coated.
Working in small batches, remove the potatoes from the buttermilk and toss them in the seasoned flour mixture to coat evenly. Shake off any excess flour and set them aside on a baking sheet lined with parchment paper.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Ensure the oil is deep enough to fully submerge the potatoes.
Carefully add a batch of the coated curly potatoes to the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes or until the potatoes are golden brown and crispy.
Use a slotted spoon to remove the fries from the oil and place them on a wire rack or a plate lined with paper towels to drain off any excess oil. Repeat with the remaining batches.
Serve the curly potatoes hot with your favorite dipping sauces, such as ketchup, ranch dressing, or garlic aioli.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.9 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1591 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
