I’m not a religious person but in college, my roommates and I were talking about what we would ‘give up’ if we participated in lent. French fries are my ultimate weakness. I could eat a bajillion pounds of French fries and be content (and probably induce my own heart attack).
I love challenges so I chose to give up French fries for a month. Never again. Neverrrr again.
It’s so hard to avoid these damn things! They’re everywhere and they pretty much pair with every meal that is on the menu when you dine out. Not to mention, when I was in college, our main dining hall had the best fries and it was just a massive pile of them that was all you can eat. Torture, I tell ya.
Since I vow to never deprive myself of French fries again, I fried up some thin curly fries one afternoon when the craving hit. I also made a horseradish mustard to dip them in. Yes, I’m a ketchup girl through and through but have you ever tried horseradish mustard? It’s actually really good for fried foods and atop burgers and whatnot. I love the zing and I load my sauce up with horseradish. Whenever I make homemade cocktail sauce, it is extra spicy because of how much horseradish I put in.
Guilty pleasure: I go to Arby’s solely to get their curly fries every now and then.
Okay but these curly fries were made with a spiralizer! I just stuck a potato on the device and spiralized it. I did cut them into fourths because it was one massive curly fry otherwise! They’re extremely thin cut so if that’s not your thing then this recipe might not be for you because the curly fries end up a bit more crispier. Kind of like those potato shoestring toppings that you can get in a can.
I was slightly obsessed with the shapes of these curly fries. SO fun!!
Curly Fries with Horseradish Mustard
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 medium sized potatoes, spiralized
- 1 quart canola oil, for frying
- Thermometer, frying
- Coarse sea salt
For the horseradish mustard dipping sauce
- 3 tablespoon whole grain mustard
- Prepared horseradish, as much as you prefer
- Heat oil in a large deep pot (like a Le Creuset Dutch Oven) until temperature reaches 375 degrees Fahrenheit.
- While oil is heating up, peel your potatoes then spiralize them. Lay spiralized potatoes onto a large baking sheet then pat with paper towels to get rid of excess moisture.
- Line another large baking sheet with paper towels and set aside.
- Once oil is at the correct temperature, lower the heat but try to maintain the 375 degrees.
- Carefully, with tongs, drop a few spiralized potatoes into the oil and fry until lightly golden brown.
- Remove with tongs and place on baking sheet lined with paper towels.
- Repeat until all potatoes have been fried. Season immediately with salt.
- In a small bowl, whisk together mustard and horseradish.
- Dip and enjoy!
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