Curly fries don’t just show up delicious—they’re engineered to be crave-worthy. With their springy shape, crispy bite, and bold seasoning, they’re one of the most satisfying snacks around.
But behind that fun twist is a mix of clever tools, smart prep, and kitchen science. These 10 tricks explain how restaurants turn humble potatoes into the curly fries we all love.
1. Using A Spiralizer Or Commercial Twister
Those perfect spirals don’t happen by hand.
Restaurants use powerful machines that slice potatoes into tight coils, creating uniform curls that fry up evenly and look irresistible in a basket.
2. Soaking Potatoes To Remove Starch
Fresh-cut curls take a bath before cooking.
Soaking them in cold water pulls out excess starch, which helps the fries crisp up instead of going soggy in the fryer.
3. Blanching Before The Final Fry
A quick pre-cook is part of the plan.
Blanching the curls at a lower temp softens the inside without browning the outside—setting the stage for a crunchier final fry.
4. Double-Frying For Extra Crunch
It’s all about texture.
The first fry cooks the potato through, while the second blast crisps up the edges to golden perfection, giving curly fries their signature bite.
5. Using A Flour-And-Spice Dredge
Many curly fries wear a light coating.
Tossing them in a seasoned flour mix adds crunch and helps the spices stick, giving that bold, zesty flavor with every curl.
6. Tossing In Custom Seasoning Blends
That mouthwatering kick doesn’t come from salt alone.
Restaurants often use house-made blends with paprika, garlic, onion powder, and sometimes sugar for a sweet-savory punch.
7. Flash-Freezing For Perfect Texture
Before hitting the fryer, some curly fries take a deep chill.
Flash-freezing locks in moisture and shape, helping the fries hold their curl and fry up evenly when cooked from frozen.
8. Using Russet Potatoes For Structure
These fries need a solid base.
Russets are the top choice because they’re starchy enough to crisp up while holding that springy twist without breaking apart.
9. Frying In Peanut Or Canola Oil
The oil matters more than you think.
Peanut and canola oils have high smoke points and neutral flavors, letting the spices shine while crisping up the fries without burning them.
10. Timing The Fry Just Right
Even a few seconds can make or break the batch.
Restaurants carefully watch fry time to get that golden edge—overdo it and they’re brittle, underdo it and they’re limp.