How to make curly fries

Updated April 17, 2017

Curly fries are fried potatoes with a twist. They might be a kin to French fries, but they don't look like them. Curly fries are one of most sought-out munchies at any fairground. They also can be found at many of the well-known fast-food eateries. They can be enjoyed as a side to a burger or as a meal when dipped into a cheesy sauce.

Fill a large pot halfway with water, and add 1 tsp salt. Turn the burner to high. Turn the burner to low once it boils.

Use a twin-curl cutter to cut your potatoes, and immediately place them in cold water to keep them from getting brown.

Preheat the oven to 232 degrees C.

Spray the baking sheet with a light coat of oil and set aside.

Put the egg substitute in a large mixing bowl, and stir in the flour, paprika, cayenne, garlic powder, onion powder and the remainder of the salt. Stir it until it is completely mixed.

Take the potatoes out of the water and place them on a paper towel. Put them into the seasoning mixture, and using a fork turn them until they are completely coated.

Place the seasoned potatoes on the oil-coated baking pan in a single layer. Lightly spray them with the oil and put them into the oven to bake for about 20 minutes. Use a spatula to turn them once.

Remove the potatoes when they are crisp. Serve with cheese or dip of your choice.

Things You'll Need

  • Twin potato curl cutter
  • 1 3/4 tsp salt, divided
  • Four russet potatoes (227gr each; 0.907kg. total), peeled
  • Oil spray
  • 2 1/2 tbsp egg substitute
  • 1 1/2 tbsp unbleached or all-purpose flour
  • 2 tsp paprika
  • 1/4 tsp cayenne
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
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About the Author

Brooklyn-born Sondra Crane started writing at an early age and never stopped. She wrote Along Life's Path, her blog and a poetic glimpse into her life. She is a college graduate, piano teacher, classical pianist, copy editor, columnist and now a freelance writer. She has been interviewed in "The New York Times," [Orlando Sentinel," "Maclean's" magazine and in a radio interview by "Growing Bolder."