This batch of curly fries has been my go-to weekend side and after-school treat for years. I first fell in love with spiralized potatoes when experimenting with a vegetable spiralizer a few winters ago, trying to coax more texture and fun out of simple potatoes. The spiral cuts create more surface area than a straight cut, which means more crisp edges and an utterly addictive crunch. Once I learned how to coax maximum crisp from the air fryer, these became a reliable crowd-pleaser — perfect for game nights, casual dinners, or a special snack for the kids.

I discovered the balance of soaking, seasoning, and precise air-frying time one evening when entertaining friends who are very particular about their fries. The result was a plate of curly spirals so golden and flavorful that everyone asked for the recipe. The texture is what keeps me coming back: the exterior crisps to a satisfying crunch while the interior remains tender and lightly creamy. The seasoning we use — garlic, onion, smoked paprika, and a touch of salt — gives a smoky, savory edge that complements burgers, grilled chicken, or a simple dipping sauce. Whether you make them from fresh russet potatoes or crisp frozen spirals from the grocery store, these fries deliver reliably delicious results.

Ingredients

• Russet potatoes (1 pound): Choose large, firm russets for the best texture — their high starch content crisps beautifully. Peel them and trim both ends so they mount easily on the spiralizer. If shopping, look for potatoes without green spots or soft patches.
• Salt (1/2 teaspoon): Fine salt disperses evenly; kosher salt is fine but use a bit more by volume if using coarse grains. Salt seasons into the fry rather than only on top, thanks to tossing before cooking.
• Garlic powder (1 teaspoon): Gives a mellow, roasted garlic flavor without fresh garlic’s moisture. Pick a reputable brand for consistent potency.
• Onion powder (1 teaspoon): Adds depth and a subtle savory backbone that plays well with smoked paprika.
• Smoked paprika (1 teaspoon): Brings a warm, smoky note that mimics a little bit of grill flavor; use Spanish smoked paprika if you want a richer, slightly sweeter smoke.
• Olive oil (2 tablespoons): Lightly coats the spirals to help them brown. Use a neutral olive oil or light olive oil so the flavor doesn't overpower the seasonings.

Instructions

Spiralize the potatoes: Peel each potato and cut the ends off in a straight line so the potato mounts securely on the spiralizer. Use the curly fry setting with the larger shredding hole. Center the potato on both ends of the spiralizer and press evenly as you turn the handle to maintain consistent thickness. Discard or reserve the tiny core bits for soups. Soak to remove starch: Place the spiraled potatoes into a large bowl of cold water and soak for 15 minutes. This step helps draw surface starch into the water, preventing clumping and promoting crispness when air frying. After soaking, pour off the water, rinse briefly, and pat the spirals thoroughly dry on a clean kitchen towel — moisture is the enemy of crispness. Season evenly: Return the dried spirals to the bowl, drizzle with 2 tablespoons olive oil, and sprinkle the 1/2 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Toss gently with your hands or tongs to make sure each strand is lightly coated. Uniform coating ensures even browning and flavor distribution. Air fry from raw: Preheat your air fryer to 395°F for 3 to 4 minutes. Lightly spray the basket with oil. Arrange the spirals in a single layer or slightly overlapping without overcrowding; overcrowding traps steam and prevents crisping. Cook at 395°F for 7 to 8 minutes, flipping or shaking the basket at the halfway mark. For extra crispness, add 1 to 2 minutes, watching closely to avoid burning. Air fry frozen spirals: No thawing required. Spread frozen curly fries in a single layer in the air fryer basket and cook at 400°F for 10 to 15 minutes, shaking the basket halfway through to promote even browning. Exact time depends on thickness and brand — start checking at 10 minutes and extend as needed.

Storage Tips

To store leftovers, cool the fries completely and place them in a shallow airtight container lined with a paper towel to absorb excess moisture. Refrigerate for up to three days. For longer storage, spread cooled cooked spirals on a baking sheet and freeze for 1 hour until firm, then transfer to a freezer bag; they’ll keep for up to three months. Reheat refrigerated or frozen fries in the air fryer at 350 to 375°F for 3 to 7 minutes, shaking or flipping halfway through to regain crispness. Avoid microwaving — it makes them soggy.

Ingredient Substitutions

If you don’t have russets, Yukon Golds work fine though they’re waxier and yield slightly less crispness; reduce oil by half if using waxy varieties. Swap olive oil for avocado oil for a neutral flavor and higher smoke point. Replace smoked paprika with regular paprika plus a tiny pinch of liquid smoke for a similar aroma. For a cheesy twist, toss the hot fries with 2 to 3 tablespoons grated Parmesan immediately after cooking.

Serving Suggestions

Serve alongside burgers, grilled chicken, or a hearty sandwich. They shine with dipping sauces: classic ketchup, garlic aioli, spicy sriracha mayo, or a tangy herb yogurt dip. Garnish with chopped parsley or chives and a sprinkle of flaky sea salt right before serving. For a loaded plate, top with melted cheddar, bacon bits, and scallions, then return to the air fryer for 1 to 2 minutes to melt the cheese.

Cultural Background

Curly fries are a modern American comfort-food favorite, often associated with fast-casual dining and roadside diners. Their signature spiral shape is a playful twist on traditional fries, introduced and popularized in the late 20th century as novelty fry cutters and spiralizers became more accessible. While not tied to a single regional cuisine, curly fries reflect American love for snackable, shareable foods with bold seasoning profiles that pair well with burgers and BBQ.

Seasonal Adaptations

In winter, amplify warmth by adding 1/2 teaspoon ground cumin or a pinch of cayenne for heat. In summer, finish with a bright squeeze of lemon and chopped fresh herbs like parsley or cilantro to lighten the plate. For holiday gatherings, fold in a tablespoon of grated truffle Pecorino or top with rosemary and sea salt for an elevated side that still feels familiar and comforting.

Meal Prep Tips

Prep spirals in advance by spiralizing and soaking them, then spin-dry and refrigerate in an airtight container for up to 24 hours. Toss with oil and seasoning just before air frying to maintain freshness. For batch cooking, freeze twice-baked fries on a sheet pan, bag them, and crisp portions in the air fryer when needed. This method keeps weekday dinners simple while delivering freshly crisp results.

These curly spirals are a small ritual that makes an ordinary meal feel celebratory. Whether you’re using a freezer shortcut or crafting them from scratch, the interplay of crisp edges and tender interiors makes them impossible to resist. Try the different seasoning variations and find the version your family asks for again and again — that’s when you know you’ve nailed it.