Twirly Fries – The Best Spiralized Fries You Ever Had
If you own a spiralizer, you must make spiralized fries. Seriously, none of this chopped, diced baking business anymore. Just spiralize it (this should be a rap song. Snoop, you reading this?).
I went through great pains to get this recipe right. Not to scare you, but baked spiralized fries are not even remotely close to making regular baked fries. I set the smoke alarm off twice. Burnt my hand. I melted my spiralizer on the stove. The stove wasn’t even on (just the oven). My boyfriend was nice about it, but I’m pretty sure he was like “who is this woman…she just took Twirly Bites to a new level.”
Spiralized fries are so dainty, delicate, and twirly. But, they burn quickly, don’t cook completely evenly, and have inconsistent results. Yep, I said it. But after burning – I mean testing – several batches of potatoes, I think we’ve got strategy for the best spiralized fries you ever had. Twirly Fries!
After trying several strategies for making spiralized fries (including broiling them), I realized that:
- not all types of potatoes cook at the same rate
- after experimenting with both olive oil and truffle oil, I have decided that neither significantly impacted the flavor
- spiralized fries go from raw to burnt very quickly – any time after the 15 minute mark!
- the skin should always be left on
- the spiralized potatoes should be layed out on parchment paper and baking sheet as flat as possible, with as little overlap as you can achieve
So, here are my strategies to get these fries right.
To cook the best spiralized fries, I chose russet potatoes. (My recipe is not tested for any other type of potato – cooking times vary from potato to potato, so use other potatoes at your discretion.)
To ensure the fries cook evenly, place the spiralized potatoes in a bowl, coat with olive oil and salt, and toss before spreading out on baking sheet. They will not cook evenly if you simply drizzle oil over them once they are on the baking sheet.
Always use a tray or baking sheet lined with parchment paper. This is the most non-stick chemical-free surface to bake on.
After recipe testing these fries, the biggest take away is that making fries is not an exact science. I cooked two identical batches of spiralized potatoes – same potatoes, ingredients, and cooking times – and yet one burned and the other didn’t. My best advice is to cook the spiralized potatoes for 10 minutes at 450 Farenheit, remove from oven, flip them over as best possible, cook for another 5 – and then watch them like a hawk (again, another potential rap song right here). After the 15 minute mark, spiralized russet potatoes can start to burn. It may take up to 18 minutes to crisp them, or it might take just over 15 minutes.
Just remember – after 15 minutes, it is fair game. Those potatoes will choose for themselves whether they’re going to burn or not!
Possible Modifications to Recipe
The recipe is pretty simple and is definitely Veggetti friendly, if you have one.
Spiralized fries aren’t great for dipping, but you might try making a sauce to drizzle over top them, or simply experiment with seasonings and herbs. They taste divine with truffle salt, nutritional yeast, or even garnished with fresh herbs such as chives! Enjoy on their own, over a gourmet salad, or let soften up in a soup (ohhhh the ideas I have for another blog post. Too many ideas!!)
- 2 spiralized russet potatoes, 3mm blade, skin on (approximately 4 cups spiralized potatoes)
- 1 tablespoon olive oil
- 1 teaspoon Mediterranean sea salt
- 1/4 teaspoon pepper (to taste)
- Preheat oven to 450 degrees Farenheit.
- Spiralize potatoes, 3mm blade, with the skin on.
- Trim so noodles are under 1 foot long (some longer ones are okay) for better manageability.
- Place noodles in a bowl and coat with oil, salt, and pepper.
- Line two baking sheets with parchment paper.
- Lay noodles out as flat as possible with minimal overlap.
- Place in oven for 10 minutes.
- Remove from over, flip noodles over, and spread out evenly again.
- Bake for another 8-10 minutes, checking them every minute after the 15 minute mark.
- Fries are "done" once several of them are browned and crispy.
- Reduce or add salt according to your preferences.
- There is no exact cooking time, monitor closely for burning past the 15-minute mark.
- If substituting russet potatoes for another type, adjust cooking times accordingly.
- 4 cups spiralized potatoes fit comfortably on 2 baking sheets.
Now for the game-changing question…
Which do you prefer, potato or sweet potato fries?
Let me know below and remember to tag me in your photos on instagram! #twirlybites @spiralizedtwirlybites