Peeling is optional with fries. Keeping the skin on will keep them looking rustic, but peeling the skin away will leave your fries looking more even. [2] X Research source
Use a mandolin or fry cutter that contains a slicer for curly fries. This allows you to simply wash the potatoes and put them through the cutter. This equipment is available at most department stores and online.
When deep frying, use a deep pot or wok with a thick bottom. [7] X Research source Fill it halfway with vegetable oil and allow to heat completely before using. Frying can be made much easier with the use of a frying thermometer. This will allow you to control the temperature more accurately. When blanching, ideal oil temperature should be 250 degrees Fahrenheit (121 Celsius). [8] X Research source
No matter the method, allow the fries to come back to room temperature before the second frying. This allows even cooking. [10] X Research source
Season with kosher salt, garlic salt, or seasoning salt.
Use more baking sheets and less fries per sheet. Keep the fries from touching one another to help them become crispy and cook evenly. [14] X Research source
Turn the oven to broil for the last few minutes if you desire extra crispiness. This will quickly give the fries a very deep brown color.
Make sure the spirals are of same size so that they look good when you stretch them.
You may also add some salt and spices to it depending on how you want your potatoes to be.
Bake them at 160 C for 25 minutes. The time may vary depending on the thickness of your slices.
