Oven-Baked Curly Fries

Oven-Baked Curly Fries

0 Reviews
From: EatingWell.com, May 2018

These oven fries crisp up without the greasy mess of deep-frying. Plus they're a bit easier and faster to make than traditional hand-cut fries thanks to the quick work of the spiralizer. Just watch the thickness: cut too thin, the fries will burn easily.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 pound russet potatoes (2 medium or 1 large)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground pepper
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. Clean potatoes and peel, if desired. Using a medium spiralizer blade, spiralize the potatoes. Cut the spirals into 3-inch lengths. Place in a bowl of cool water and let soak for 20 minutes.
  2. Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper.
  3. Drain the potatoes and pat dry. Place the potatoes back in the dried-out bowl and add oil, garlic powder, smoked paprika, onion powder, pepper and salt; toss until the potatoes are well coated.
  4. Divide the potatoes between the baking sheets, spreading into as single a layer as possible. Place both pans in the oven and bake for 20 minutes. Stir the fries and remove any that are golden and crisp. Continue baking the remaining fries, stirring and removing any fries that are done every 5 minutes, until all the fries are crisp, 10 to 15 minutes longer. Baking time will depend on the thickness of your spiralized potatoes.
  • To make ahead: Prepare through Step 1 and let potatoes soak in water for up to 2 hours.
  • Equipment: Spiralizer

Nutrition information

  • Serving size: 1 cup
  • Per serving: 248 calories; 7 g fat(1 g sat); 3 g fiber; 42 g carbohydrates; 5 g protein; 32 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 204 IU vitamin A; 13 mg vitamin C; 34 mg calcium; 2 mg iron; 303 mg sodium; 962 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1½ fat

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