This recipe started as a weekend experiment to recreate that diner-style spiral fry I remembered from childhood. Irena Macri here—this simple take on curly fries uses a vegetable spiralizer and a hot air fryer to turn ordinary Russet potatoes into a crunchy, seasoned snack that our family reaches for again and again. I first tested the technique on a rainy Saturday when I wanted something fun to share with guests. The first tray came out crisp on the outside, tender on the inside, and the smoky paprika seasoning became an instant favorite. Since then I've refined the soaking, drying, and seasoning steps so the spirals crisp evenly without burning. Making curly fries from scratch is surprisingly fast when you break the work into small steps: spiralize, soak, dry, season, and air fry. The soak removes excess surface starch so the fries brown evenly, while a short preheat and an even lay in the basket give you consistent results. If you are short on time, the frozen method gives excellent results as well—no thawing required, and a quick shake halfway through produces a crunchy exterior. These fries make a great side for burgers, a star appetizer for game day, or an indulgent snack with a trio of dipping sauces.

Ingredients

• Russet potatoes (1 pound): Choose firm, dry potatoes about 7 to 8 ounces each so they spiralize evenly; Russets have high starch and low moisture, which gives a fluffy interior and crisp exterior. If you prefer waxy varieties, expect slightly chewier bites.
• Salt (1/2 teaspoon): Use fine sea salt or kosher salt; for kosher use a slightly larger pinch. Salt draws out moisture and seasons throughout as the fries crisp.
• Garlic powder (1 teaspoon): Provides an aromatic base without adding moisture—fresher than granulated garlic for even coating.
• Onion powder (1 teaspoon): Rounds out the savory profile and gives a subtle sweetness under the smoked paprika.
• Smoked paprika (1 teaspoon): Adds color and a gentle smoky note; use hot smoked paprika if you want more spice, or sweet smoked paprika for a milder taste.
• Olive oil (2 tablespoons): Light olive oil works well; it promotes browning and helps dry spices adhere. For a crisper finish, use a neutral oil with a higher smoke point, but olive oil gives extra flavor.

Instructions

Spiralize the potatoes: Peel each Russet and cut a small flat on both ends so the potato mounts securely. Use the curly fry setting on a vegetable spiralizer with the larger shredding holes. Center the potato between the spike and the blade and press firmly while turning the handle so the spiral comes off evenly. Discard tiny slivers; larger spirals give a better texture. Expect about one pound to produce enough spirals for four servings. Soak the spirals: Place the potato spirals in a bowl of cold water and let them soak for 15 minutes. This removes surface starch that can cause clumping and uneven browning. After soaking, drain and rinse under cold running water until the water runs clearer, then lay them on a kitchen towel and pat thoroughly dry. Removing moisture is key to getting a crisp finish. Season and oil: Return the dried spirals to a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle the salt, garlic powder, onion powder, and smoked paprika. Toss gently but thoroughly so the oil and spices coat each spiral. If you prefer a thicker coating, add one tablespoon of cornstarch for extra crispness—toss to combine. Air fry from raw: Preheat the air fryer to 395 Fahrenheit for 3 to 4 minutes. Lightly oil the basket. Spread the spirals in an even layer, allowing slight overlap but avoiding overcrowding. Cook for 7 to 8 minutes, turning the spirals halfway through to promote even browning. For extra crispiness add 1 to 2 minutes. Watch the edges—they brown quickly. Air fry frozen: No thawing needed. Place frozen curly fries in a single layer in the preheated air fryer and cook at 400 Fahrenheit for 10 to 15 minutes, shaking the basket halfway through. Timing varies by brand and thickness; check at 10 minutes and add time if needed until golden and crisp.

Storage Tips

To store cooked spirals, cool them on a rack for 10 minutes to let steam escape, then transfer to an airtight container and refrigerate up to 3 days. Avoid sealing while the fries are hot, which traps steam and softens them. For longer storage, flash-freeze in a single layer on a sheet tray for 30 minutes, then move to a freezer bag for up to 3 months. Reheat directly from frozen in the air fryer at 375 Fahrenheit for 5 to 7 minutes, shaking halfway, until crisp. If you plan to refrigerate before reheating, refresh them in a skillet with a teaspoon of oil or in the air fryer for 3 to 5 minutes.

Ingredient Substitutions

If you don’t have Russets, use Yukon Gold for a buttery flavor; expect slightly less crispness. Swap olive oil for avocado or grapeseed oil for a higher smoke point and even crisper results. For a gluten-free crisp without added starch, sprinkle 1 tablespoon of rice flour or cornstarch across the spirals—this creates a light, crunchy coating. Skip smoked paprika for regular paprika and add 1/8 teaspoon cayenne for heat. If you want a dairy element, toss with 2 tablespoons grated Parmesan after cooking for a savory finish; this will make the recipe not dairy-free.

Serving Suggestions

Serve spirals alongside a juicy burger and coleslaw for a classic combo, or present them as an appetizer with three dipping sauces: chipotle mayo, garlic aioli, and classic ketchup. A sprinkle of chopped parsley and a squeeze of lemon brighten the plate. For a loaded version, top with melted cheddar, chopped bacon, scallions, and a drizzle of ranch. These also pair well with grilled proteins and a crisp green salad to balance the fried texture.

Cultural Background

Spiral-cut fries share a playful history with fairground and fast-food snacks designed for portability and visual appeal. While curly fries became popular in American fast-food chains in the late 20th century, the concept of cutting potatoes into fancy shapes goes back to traditional European fried potato preparations. The smoked paprika nods to Spanish influences, giving a subtle smoky depth often associated with tapas-style seasoning blends.

Seasonal Adaptations

In winter, swap smoked paprika for a blend with ground rosemary and a pinch of nutmeg for a warming twist. Summer brings the chance to serve spirals with a fresh herb dip—mix Greek yogurt with chopped dill, lemon zest, and garlic. For holiday gatherings, roast a batch with truffle oil and finish with grated Parmesan for a decadent side that still benefits from the air fryer’s efficiency.

Meal Prep Tips

For make-ahead convenience, spiralize and soak the potatoes up to 24 hours before cooking; store them submerged in cold water in the fridge to prevent browning. Dry thoroughly right before seasoning and cooking. For batch cooking, air fry multiple trays in succession and keep finished fries on a cooling rack in a 200 Fahrenheit oven to maintain warmth and crispness while you finish additional batches.

These curly spirals are simple to make and endlessly adaptable. Whether you spiralize a batch from scratch or pop frozen fries in the air fryer, the result is a satisfying, crunchy treat that feels special enough for company and easy enough for a weeknight. Give the seasoning variations a try and make the recipe your own—I promise it will become a repeat favorite at your table.