It’s over. Done. My quest for an absolutely perfect spiralized curly fries recipe is over. I have reached the end, and the end is good. Perfectly curly. Perfectly seasoned. And perfectly crunchy. I could’ve just skipped whatever else it was I was having for dinner that night. In fact, I don’t even remember what else I had. I just remember these curly fries.
i used the smallest blade on my spiral slicer to make these spiralized curly fries. You could use the bigger one, but of course cook times will go up. I think the small blade is the perfect size.
The batter gives the fries their fantastic flavor. I plan on using the same batter on a whole lot of other fried foods. It’s a thin batter, not thick. Perfect for something like fish fillets or even non-curly fries.
I also love making a copycat of McDonald’s fries. They aren’t spiraled, but boy, they’re good! But then, Arby’s fries are spiral….
Spiralized Curly Fries
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 4 servings
For the potatoes
- 2 large russet potatoes peeled if desired
- Vegetable or canola oil for deep frying
- Kosher salt
For the batter
- 1 cup water
- 1/2 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon seasoned salt substitute Mrs. Dash if you like
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
For the potatoes
Fill a resealable container with cold water.
Spiralize the potatoes (I used the smallest blade) and place into the water.
Transfer to the refrigerator for 1 hour.
For the batter
Place all of the batter ingredients into a large bowl or container and whisk until smooth.
Heat 3" of oil in a deep fryer or Dutch oven to 365 F.
Drain the potatoes and pat dry.
Place potatoes in the batter and coat well.
Working in batches, fry the potatoes until golden brown, turning once.
Transfer cooked potatoes to a wire rack or pan lined with paper towels and sprinkle liberally with salt.
I don’t think either one of us expected it. We didn’t know that we’d love this spiralized potato salad with Green Goddess dressing as much as we did. Honestly, it’s been so long since I had Green Goddess salad dressing that I only vaguely recalled what it tasted like. I also wasn’t so sure about sweet potatoes in a potato salad. It’s not something I had considered before.
Well now I’m in love with both the Green Goddess dressing and the spiralized sweet potatoes and everything else in this wonderful salad. Slightly crunchy, it has a great freshness to it. It’s also amazingly easy to make and is a different winner for picnics or family get-togethers.
I like to make a cut down the sides of my potatoes before cutting them into spirals. Otherwise I end up some one really, really long pieces of potato. If you’re making this spiralized potato salad for an outing, wait until you get to your destination before adding the dressing and garnish. My spiral Churchill Downs butterbean and radish salad is awesome too. Give it a try!
Spiralized Potato Salad with Green Goddess Dressing
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
- 2 medium sweet potatoes peeled
- 1 medium russet potato peeled
- 2 tablespoons water
- Dash of Kosher salt
- Green Goddess Dressing make your own or just buy Kraft's Green Goddess
- Green onion and parsley chopped, for garnish
Spiralize the potatoes and transfer to a microwave-safe bowl.
Add the water and a dash of salt. Toss to coat then microwave on high 4-5 minutes or until the potatoes just start to soften. You want them to still have a bit of a crunch.
Remove the bowl and let cool.
Add in the dressing and toss to coat.
Serve garnished with green onion and parsley.
A spiral slicer is a great fun toy, specially when it comes to radishes. I’ve made another radish salad, which I really love. I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend and make a spiralized radish salad. Oregano is really what makes this salad fantastic. I used dry, but if you have fresh, substitute 2 teaspoons of chopped fresh oregano for the dried.
This salad holds up well in the fridge so you can easily make it the night before you need to serve it. Just toss it a bit before serving so that the dressing covers the radishes.
Spiralized Radish Salad Version 2.0
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8 servings
- 2 teaspoons white wine vinegar
- 2 teaspoons vegetable oil
- 1 teaspoon caraway seed
- 1/2 teaspoon dried oregano
- 1 garlic clove minced
- 1/4 teaspoon sugar
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 15-20 large radishes
In a large bowl, whisk together all but the radishes.
Rinse the radishes.
Cut the ends off and make a cut 1/2 way thru the radish, length-wise.
Insert the radish in tho the slicer.with the largest end toward the blades.
Slice the radishes and then add to the vinaigrette.
Toss to coat.
Refrigerate for 1 hour.
Toss lightly before serving.