📝 About This Recipe
Bring the nostalgic joy of the boardwalk and the classic diner right into your kitchen with these perfectly spiraled, spice-dusted curly fries. By using the air fryer, we achieve that signature shatter-crisp exterior and fluffy interior without the heavy grease of deep-frying. Coated in a savory-sweet blend of smoked paprika, garlic, and a hint of cayenne, these golden ringlets are as fun to eat as they are to make.
🥗 Ingredients
The Potatoes
- 3 large Russet potatoes (scrubbed clean and dried thoroughly)
- 4 cups Ice water (for soaking out excess starch)
The Seasoned Coating
- 1/2 cup All-purpose flour (helps the spices stick and creates a crust)
- 2 tablespoons Cornstarch (the secret to extra crunch)
- 2 teaspoons Smoked paprika (for that classic reddish hue and smoky depth)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Kosher salt (plus extra for finishing)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Cayenne pepper (adjust for your preferred heat level)
- 3 tablespoons Avocado oil or vegetable oil (high smoke point oil is best)
Creamy Zesty Dipping Sauce
- 1/2 cup Mayonnaise (full fat for best flavor)
- 2 tablespoons Ketchup
- 1 teaspoon Yellow mustard
- 1 tablespoon Pickle juice (adds a bright, acidic tang)
👨🍳 Instructions
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1
Using a spiralizer fitted with the medium-shred blade, process the potatoes into long, curly ribbons. If the strands are excessively long, snip them every 6-8 inches with kitchen shears.
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2
Place the potato curls into a large bowl of ice water. Let them soak for at least 20 minutes to remove excess starch; this ensures they get crispy rather than soggy.
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3
While the potatoes soak, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne in a large zip-top bag or a wide shallow bowl.
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4
Drain the potatoes and lay them out on a clean kitchen towel. Pat them extremely dry—any moisture left will steam the fries instead of crisping them.
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5
Preheat your air fryer to 375°F (190°C) for about 5 minutes.
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6
Transfer the dried potatoes to a clean bowl and toss with the oil until every strand is lightly and evenly coated.
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7
Add the oiled potatoes to the seasoned flour mixture. Shake the bag or toss gently until the curls are well-coated. Shake off any excess flour so the coating isn't cakey.
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8
Place the potatoes in the air fryer basket. Do not overcrowd; work in batches if necessary. The curls should be in a loose, even layer to allow air circulation.
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9
Air fry at 375°F for 10 minutes. Open the basket and gently shake or use tongs to toss the fries so the inner curls move to the outside.
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10
Continue cooking for another 8-12 minutes, checking every 3 minutes, until the fries are deep golden brown and feel firm/crispy to the touch.
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11
While the fries cook, whisk together the mayonnaise, ketchup, mustard, and pickle juice to create your signature dipping sauce.
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12
Remove the fries from the air fryer and immediately sprinkle with a tiny bit more kosher salt while they are hot.
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13
Let the fries rest for 2 minutes on a wire rack—this allows the steam to escape and the crust to fully set.
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14
Serve immediately alongside the zesty dipping sauce.
💡 Chef's Tips
For the crispest results, never skip the 20-minute soak; it's the most important step for removing surface starch. If your air fryer has a 'Max Crisp' setting, use it for the last 2 minutes of cooking for an extra crunch. Avoid using too much oil; a light, even coating is all you need to activate the flour and cornstarch. If the fries seem to be browning too fast, drop the temperature to 350°F for the final few minutes. Store leftovers in a single layer and reheat at 400°F for 3-4 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve as a side to a juicy smash burger with melted cheddar. Pair with a thick chocolate milkshake for the ultimate sweet and salty diner experience. Top with warm nacho cheese, pickled jalapeños, and bacon bits for 'Loaded Curly Fries'. Serve alongside crispy chicken tenders and a cold craft IPA or root beer. Use as a base for 'Curly Poutine' by adding cheese curds and hot brown gravy.