Air Fryer Curly Fries with Paprika
This Air Fryer Curly Fries with Paprika Recipe delivers perfectly crispy, golden spirals with a smoky paprika kick that'll make you forget about drive-thru options.
Equipment
- Spiralizer - handheld or countertop model
- Air fryer - 5-quart capacity or larger recommended
- Large mixing bowl
- Paper towels
- Clean kitchen towel - optional for drying
- Medium mixing bowl
- Tongs
- Kitchen scissors
- Salad spinner - optional, for more effective drying
Ingredients
- 4 large russet potatoes - about 2 pounds or 900g total, scrubbed clean
- 2 tablespoons olive oil - or vegetable oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt - plus more for finishing
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper - optional, for heat
Instructions
- Scrub potatoes, pat dry, and spiralize into curls, cutting long spirals into 6-8 inch lengths with kitchen scissors.
- Submerge spirals in cold water for 15-30 minutes to remove starch, then drain, rinse, and dry thoroughly using a salad spinner or paper towels.
- Toss dried spirals with olive oil in a bowl, then combine smoked paprika, garlic powder, onion powder, sea salt, black pepper, and cayenne (if using) in a small bowl and sprinkle over potatoes, tossing to coat evenly.
- Preheat air fryer to 380°F (193°C) for 3-5 minutes.
- Place half the seasoned curly fries in a single layer in the air fryer basket and cook at 380°F for 15 minutes, shaking or flipping with tongs after 8 minutes.
- Transfer cooked fries to a paper towel-lined plate, sprinkle immediately with additional sea salt, and repeat cooking process with remaining batch.
Notes
- Potato choice is critical: Russet potatoes are non-negotiable for this recipe because their high starch content creates that fluffy interior and crispy exterior (waxy potatoes like red or Yukon gold will give you disappointing results).
- Don't skip the soak: That 15-minute cold water bath removes excess surface starch that would otherwise make your fries gummy and prevent proper crisping.
- Dry thoroughly: Water is the enemy of crispiness. Take the extra minute to pat those spirals bone-dry using a salad spinner for best results.
- Avoid overcrowding: Air fryers work by circulating hot air, so packed fries won't get crispy. Cook in batches even if it feels tedious.
- Adjust spice levels: If you're sensitive to heat, omit the cayenne altogether. The paprika provides plenty of flavor on its own.
- Serve immediately: Curly fries are at their absolute best straight from the air fryer. They'll lose crispiness as they sit.
- Storage instructions: Store cooled fries in an airtight container lined with paper towels for up to 3 days in the refrigerator.
- Reheating method: Reheat in the air fryer at 350°F (175°C) for 3-4 minutes until hot and crispy again. Never microwave as this will make them soggy.
- Freezing instructions: Spread cooled fries in a single layer on a baking sheet and freeze until solid (about 2 hours), then transfer to freezer bags and store for up to 2 months. Cook from frozen at 380°F (193°C) for 8-10 minutes.
- Variation - Garlic Parmesan: Toss hot fries with 3 tablespoons freshly grated Parmesan cheese, 1 teaspoon garlic powder, and 2 tablespoons chopped fresh parsley.
Nutrition
Serving: 1servingCalories: 185kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 595mgPotassium: 620mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 15mgCalcium: 2mgIron: 8mg
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