I spent a couple days in the Instructables test kitchen messing around trying to get it right. I tried different amounts of seasoning, I tried cornstarch instead of flour, I tried dregding the fries instead of using a wet batter, etc. After five tries, the following recipe was the winner.
And really, you don't even need to buy a special cutter and do curly fries. This batter and seasoning will work just as well on regular fries. :D
Step 1: What you'll need:
- 1/2 cup flour
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 2 tablespoons paprika
- 1(ish) cup water
- 3-5 russet potatoes
Additional useful hardware:
- a deep fryer or pan of oil at 350 F
- a sheet pan
- a baking rack
- a large bowl
- a large-ish ziploc bag or other foodsafe plastic bag
Step 2: Cut the potatoes
I found that the best way to use the cutter is to slice off maybe a half inch from one end of the potato. This will give you a nice flat surface area to get the potato to adhere to the prongs.
Also, bigger potatoes work better. Small potatoes result in less spirals.
Step 3: Soak the potatoes
Add the potatoes to the hot water and let them soak for 15-20 minutes.
There are two reasons we're doing this: crispier fries AND they cook faster in the oil later since they're cooking a little now.