Oven baked curly fries with “wow your mouth” seasonings and baked so no oil.
I love Arby’s. I usually get the same thing whenever we go to Arby’s, a regular beef and cheddar sandwich. And of course you can’t forget the curly fries. No matter how much I try to resist, if we are at Arby’s, I just can’t say no to the curly fries.
I have wanted to try curly fries for a while, and so I asked and got this awesome curly fry cutter for my birthday. And then I had to find a recipe base and I found one on Babble.com and last night we decided to give it a go. Success my friends.
The flavor of these curly fries tastes a LOT like Arby’s and they are baked in the oven, making them at least 10x healthier for you. Right? Actually, these have no oil and are much healthier for you than traditional curly fries. Check out the approx nutritional value from the recipe on babble (before I added a couple things).
If you are ever craving curly fries, this is the recipe for you. And if you don’t want to go out and buy a curly fry cutter then you can just cut them like regular straight french fries with a mandolin or a knife and just enjoy the delicious seasoning. YUM!
Oven Baked Curly Fries – Arby’s Copycat
Ingredients
- 3 large potatoes
- 2 tsp paprika
- 1.5 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 3 TBS flour
- 3 TBS egg
- 1.5 TBS milk
Equipment
- Large Mixing Bowl
Instructions
- Preheat oven to 450 degrees.
- Bring a medium sized pot of water to boil.
- Cut potatoes into curly fries using a curly fry cutter, or cut potatoes into regular fries. (You can peel the potatoes first if you want to)
- Put potatoes in boiling water and boil for 3 minutes.
- Rinse potatoes off in a colander with cold water.
- Dry potatoes with paper towels and set aside.
- Combine paprika, salt, garlic powder, onion powder, cayenne pepper and flour in a small bowl.
- Add in egg and milk and mix well.
- Pour fries into a large bowl and pour seasoning mixture in and mix well.
- Dump fries onto a baking sheet lined with parchment paper and spread around evenly (so they aren’t overlapping)
- Bake for 30-35 minutes, flipping a couple times through out until french fries are nice and crispy.
Enjoy these curly fries hot and fresh with ketchup or plain!
Cook says
Why is this recipe still up can you do something about that time or specify which potatoes to use because I just wasted two sheets of potatoes because they turn to mush.
Aimee says
Sorry, it doesn’t look good to google just to delete a recipe – even if I’m working on updating it. Maybe you cut your potatoes too small? Did they turn to mush after boiling them or baking?
MW says
Sauce turned to plastic on the fries & boiling my russet potatoes made them not crisp well.
Aimee says
I’m not sure what you mean it turned to plastic, but I’m sorry your fries didn’t get crispy. I’ll have to see if I need to rework the recipe as it’s been a long time since I’ve made these, but next time I’d just keep cooking till they do get crispy 🙂
Andrew says
This tastes great! Exactly what I needed.
WEI says
Ohhh。。I like this curly fries
Sam says
Boiling for 3 minutes turned my potatoes to mush. Please put down a tested recipe before wasting other people time money and effort.
Aimee says
So sorry, I’ve made them multiple times without that happening.
Sami says
I was super excited to try these – pregnant girl craving arby’s But wanted to make my own organic! I’m sorry, but I don’t think the spice combination tasted anything like Arbys’ :/
BonJon says
I’m about to try this recipe. I lived in Idaho for several years, and can tell folks from experience, the variations of results is probably the type potatoes used, and how fresh they are. Growing up in the post WWII South, we used exclusively white (Irish) potatoes. Cooking with fresh russets opened my eyes!
Super fresh russet potatoes are rock hard. No joke, you’ve got to bake them because a knife isn’t going through one without your risk of losing a finger when the knife slips. If you’ve got a mechanical way to cut them, like a spiralizer, then they should stand up to the the boiling and baking just fine. A medium fresh russet could probably take this cook treatment, too, might not hold up as well. Old russets – well, about the only thing I make out of an old russet is stew or potato salad, where I can mask the texture.
Red potatoes may be OK if very fresh, white (Irish) potatoes might, too, I don’t know. But I don’t think Yukon gold have enough structure to take this treatment. But a white, gold or red potato that’s been sitting in my pantry a while just won’t withstand this cooking treatment. For a good french fry, you’ve got to have good fresh “perky” starchy potatoes. All too many folks thing they’re going to make french fries out of older potatoes as a way to use them up – DON’T. JUST DON’T
Aimee says
Great information on the potatoes! Thank you so much!
Christine says
Thank you for the info. I really need to understand potatoes better. This is very helpful!