Air Fryer Curly Fries

These air fryer curly fries are crispy, perfectly seasoned, and so easy to make at home. Honestly, they might be even better than the ones you get at a restaurant.

All you need are some russet potatoes, a spiralizer, a handful of common spices, and your air fryer. Nothing complicated at all.

The seasoning blend here is really what makes these special. Smoked paprika, garlic powder, and a little cayenne give every curl a ton of flavor without being too spicy.

A quick soak in cold water plus a light dusting of cornstarch is the trick to getting that extra-crispy outside. It makes a huge difference.

Serve them up with ketchup, ranch, or whatever dipping sauce you like. They’re great as a side dish or just a snack on their own.

Why You’ll Love This Recipe

Irresistibly Crispy Outside and Fluffy Inside – The cornstarch coating and cold water soak create a shatteringly crispy shell with a soft potato center in every single curl.

Better Than Restaurant Curly Fries – The smoky paprika and cumin seasoning blend tastes just like your favorite fast food curly fries but even more flavorful.

That Seasoning Blend Is Addictive – The mix of smoked paprika and garlic powder with a tiny kick of cayenne makes every bite so savory you cannot stop eating them.

Ingredients

• 3 large Russet Potatoes, peeled
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Cornstarch

How To Make

Step 1

Peel the russet potatoes and use a spiralizer to cut them into long curly spirals. If any pieces come out excessively long, cut them with scissors into manageable lengths of about 4 to 5 inches.

Step 2

Soak the spiralized potatoes in a large bowl of cold water for at least 20 minutes. This removes excess starch and is the secret to achieving truly crispy fries. Drain completely and dry them very thoroughly with clean kitchen towels, pressing firmly to remove all moisture.

Step 3

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, black pepper, and cornstarch. The cornstarch gives the outside of the fries an extra-crispy crunch.

Step 4

Place the dried potato spirals in a large bowl. Drizzle with olive oil and toss well, then sprinkle the seasoning mixture over them and toss again until every curl is evenly coated.

Step 5

Preheat the air fryer to 390 degrees F. Spread the curly fries in the basket in a loose, even layer. Do not pack them tightly. Work in two batches for the best results.

Step 6

Air fry for 12 to 15 minutes, shaking the basket thoroughly every 4 to 5 minutes, until the fries are golden brown and crispy throughout. Thinner curls will cook faster, so pull out any that are done early to avoid burning.

Step 7

Season with an extra pinch of salt immediately after cooking and serve hot alongside your favorite dipping sauce.

Tips

Dry the Potatoes Really Well

This is the single most important step for getting crispy curly fries. After soaking, lay the spirals out on kitchen towels and press down firmly to get every bit of water off them.

If they’re even a little damp when you add the oil and seasoning, the cornstarch will turn into a gummy paste instead of a crispy coating. The fries will steam instead of crisping up and you’ll end up with soggy, limp curls.

Take the extra two minutes to really pat them dry. You’ll notice a huge difference.

Cook in Two Batches

It’s tempting to dump all the fries in at once and be done with it, but crowding the basket is the fastest way to get soft, steamed fries instead of crispy ones. The hot air needs space to circulate around each curl.

Split them into two batches and spread them out in a loose layer. You want the curls sitting side by side, not piled on top of each other.

The first batch stays crispy while the second one cooks. Just keep the done fries on a wire rack so they don’t get soggy sitting on a plate.

Use a Spiralizer with the Right Blade

If your spiralizer has multiple blade options, use the thinnest one. Thin curls get way crispier in the air fryer than thick-cut spirals, which tend to stay soft in the center.

A handheld spiralizer works fine, but a countertop one gives you longer, more consistent curls. Either way, try to keep the pressure steady so the thickness stays even – that way everything cooks at the same rate.

Related Recipes

• Air Fryer Sweet Potato Fries
• Air Fryer Home Fries
• Air Fryer Loaded Chili Cheese Fries
• Air Fryer Garlic Parmesan Potato Wedges
• Air Fryer Parmesan Truffle Fries

Frequently Asked Questions

Do I really need a spiralizer, or is there another way to get the curly shape?

A spiralizer is honestly the easiest and most reliable way to get that classic curly fry shape. A handheld spiralizer works just as well as a countertop one and is usually pretty affordable.

Without one, it is very difficult to get consistent curls. You could try using a julienne peeler to make long thin strips, but they will look more like shoestring fries than true curly fries.