This recipe is all about turning a simple potato into an addictive, crispy side or snack with very little fuss. I first perfected these curly fries on a weekend when friends dropped by unexpectedly; I had a handful of russet potatoes, a spiralizer gathering dust, and a brand-new air fryer. The result was so satisfying that the basket never lasted more than a minute on the table. These fries deliver crunch on the outside and tender potato spirals inside, with a smoky seasoning that keeps everyone reaching for more.

Whether you spiralize potatoes from scratch or pop a bag of frozen curly fries into the air fryer, you get restaurant-style texture without deep frying. The homemade version has a lighter, fresher flavor and better control over seasoning and salt, while the frozen option is a lifesaver on busy weeknights. I love these for game day, backyard barbecues, or as an elevated snack for movie night — they pair beautifully with ketchup, garlic aioli, or a sharp cheddar dip.

Ingredients

• Russet potatoes: 1 pound, peeled and both ends trimmed flat. Choose firm, dry russets without green spots; their high starch content helps the fries crisp up. I like using larger potatoes and spiralizing on the curly setting for longer, restaurant-style spirals.
• Salt: 1/2 teaspoon. Use kosher or fine sea salt; adjust after cooking if needed. For a more even coating, season lightly before air frying and finish with a tiny sprinkle while hot.
• Garlic powder: 1 teaspoon. Provides an all-purpose savory backbone without the wetness of fresh garlic, which can burn under high heat.
• Onion powder: 1 teaspoon. Adds depth and a subtle sweetness that pairs with the smoked paprika.
• Smoked paprika: 1 teaspoon. This is the flavor that gives the fries their roasted, smoky character. Regular paprika works, but smoked brings complexity.
• Olive oil: 2 tablespoons. A light coating helps the spirals brown and crisp; you can substitute avocado oil for a higher smoke point if cooking at higher temps.

Instructions

Spiralize the potatoes:Peel each russet and slice a thin, flat edge off both ends so the potato mounts securely in the spiralizer. Set the spiralizer to the curly fry setting (larger shredding holes) and attach the potato centered on both sides. Turn the handle with steady pressure and keep the potato aligned so the spirals are even. Discard small bits or save them in the freezer for stock or soup later. Aim for uniform thickness so the fries cook evenly.Soak and dry:Place the potato spirals in a large bowl with cold water and soak for 15 minutes. This step removes surface starch, which otherwise promotes stickiness and uneven browning. After soaking, pour off the water, rinse the spirals briefly, and spread them on a clean kitchen towel. Pat as dry as possible; excess surface moisture prevents crisping in the air fryer.Season and oil:Return the dried spirals to the bowl, drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Toss gently but thoroughly so every spiral is lightly coated. The oil helps the spices adhere and encourages Maillard browning.Air fry from raw:Preheat your air fryer to 395°F for 3 to 4 minutes. Lightly spray or brush the basket with neutral oil. Spread the potato spirals in a single layer across the basket base; they can overlap slightly but avoid overcrowding. Cook at 395°F for 7 to 8 minutes, then flip or gently turn the spirals and continue 7 to 8 minutes more. Look for a deep golden color and crispy edges; if you prefer extra crunch, add 1 to 2 minutes.Air fry frozen curly fries:Remove frozen fries from packaging — no need to thaw. Place them in the basket in a single layer for best results. Cook at 400°F for 10 to 15 minutes, shaking once halfway through to promote even crisping. Thinner frozen spirals will finish closer to 10 minutes; larger ones may need the full 15.Finish and serve:Transfer fries to a bowl or platter, taste for seasoning, and add a final pinch of salt if necessary. Serve hot with your choice of dips: classic ketchup, garlic aioli, or a tangy hot sauce. Leftovers re-crisp well in the air fryer at 350°F for 3 to 5 minutes.

Storage Tips

Store any leftover fries in an airtight container in the refrigerator for up to three days. For best texture, reheat in the air fryer at 350°F for 3 to 5 minutes; this restores crispness without drying them out. Avoid microwaving unless you plan to finish with the air fryer for a quick crisp. If you want to freeze cooked spirals, flash-freeze them on a tray before transferring to a zip-top bag; they’ll keep well for up to three months and reheat directly from frozen with a slight time increase.

Ingredient Substitutions

If russets aren’t available, Yukon Gold potatoes work as a substitute but will be slightly less crisp because of a lower starch content. Swap olive oil for avocado oil for a higher smoke point if you air fry at or above 400°F. For a dairy twist, toss fries with finely grated Parmesan right after cooking so it melts into the hot spirals. To make the seasoning spicy, add 1/4 teaspoon cayenne pepper or 1/2 teaspoon chili powder to the spice mix.

Serving Suggestions

Serve these spirals as a side with burgers, grilled chicken, or a steak. They’re also fantastic as an appetizer with dipping sauces: classic ketchup, chipotle mayo, garlic-herb aioli, or a sharp cheddar dip. For a loaded version, top with melted cheese, green onions, and crumbled bacon just before serving. Garnish with chopped parsley or chives for color and brightness.

Cultural Background

Curly fries rose to popularity in fast-casual and chain restaurants, known for their playful shape and crunchy bite. The spiralized form maximizes surface area so each piece takes on more seasoning and crispness than a straight fry. While not part of any traditional regional cuisine, the technique borrows from modern vegetable-prep methods that celebrate texture and presentation. Spiralizers have expanded home cooking by turning humble produce into restaurant-style dishes.

Seasonal Adaptations

In cooler months try tossing finished fries with a warm spiced salt — think smoked paprika, ground cumin, and a touch of brown sugar — for a cozy flavor. In summer, pair them with a chilled herb yogurt dip, lemon zest, and fresh dill. Around holidays, finish with flaky sea salt and a dusting of truffle salt for an indulgent touch. The base technique translates well across seasons.

Meal Prep Tips

For meal prep, spiralize potatoes and store the dry spirals in an airtight container lined with paper towels in the refrigerator for up to a day. Par-cook them in the air fryer for 4 to 5 minutes and finish to order for maximum crispness. If you plan to batch-cook, cool completely, refrigerate, and re-crisp before serving. Use shallow, vented containers to keep texture intact during short-term storage.

These spirals are one of those recipes that encourage experimentation — once you get the timing and seasoning dialed in for your machine, they’ll be a repeat favorite for casual dinners and parties alike. Share them, garnish them, and make them your own.