The key to good curly fries starts with the potatoes.

Peel and Rinse: Peel the russet potatoes and rinse them under cold water to remove excess starch.

Slice into Spirals: Using a spiralizer (or a knife if you’re feeling brave), cut the potatoes into curly shapes. Not everyone has a spiralizer lying around, so if it's not available, regular fry shapes work too!

Next up, we want to make sure our potatoes are ready for frying.

Soak: Place the curly potatoes in a bowl of cold water. Let them sit for at least 30 minutes. This helps remove extra starch and makes for a crispier fry.

Let's whip up that delightful batter!

Combine Dry Ingredients: In a large bowl, mix the flour, smoked paprika, black pepper, garlic granules, onion granules, cayenne pepper, sea salt, baking powder, and dried thyme.

Add Water: Gradually pour in the cold water, whisking until smooth. Aim for a batter that coats but isn’t too thick.

Time to get that oil sizzling!

Heat Oil: In a deep-fryer or a large, heavy pot, heat the vegetable oil to 350°F (175°C). If you don’t have a thermometer, a small drop of batter should sizzle when it hits the oil.

Now for the moment we’ve been waiting for: frying!

Coat the Potatoes: Remove the curly potatoes from their water bath and pat them dry with paper towels. Dip them into the batter, making sure they are completely coated.

Fry: Carefully drop the coated curly fries into the hot oil. Don’t overcrowd the pot; fry them in batches if needed. Fry for 3-4 minutes or until golden brown.

Drain: Use a slotted spoon to remove the fries. Place them on a paper towel-lined plate to absorb excess grease.

The best part is here!

Season: While the fries are still hot, sprinkle a pinch of salt over them.

Serve: Plate your delicious curly fries. You can pair them with your favorite dipping sauce or simply enjoy them as they are!