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Crispy Curly Fries With Chives

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Some might not qualify these baked curly potato swirls as fries, but hey, po-tay-to, po-tah-to - whatever you choose to call them, you can expect flavour worthy of a 30-second snippet of any episode of Chef's Table.

To make 3 to 4 small servings, all you need are 2 large Yukon gold potatoes, your favourite cooking oil, sea salt, fresh black pepper, and a handful of chopped chives or green onions.

To make curly cuts out of your potatoes, it's best to use a spiralizer, which you can find for less than $15 at Amazon: Tri-Blade Vegetable and Fruit Peeler Spiralizer. In Canada, a similar unit can be found at Kitchen Stuff Plus for a reasonable price.

Directions:

1. Pre-heat your oven to 400 degrees F.

2. Put your potatoes through your spiralizer, or if you prefer, you can hand cut your potatoes into strips. If you use a spiralizer, use the blade with larger triangles, then use scissors to cut your long spirals into edible curly segments.

3. Toss your cut potatoes in a bowl with cooking oil - about 3 tablespoons per two large potatoes worked relatively well for me, though I struggled a bit to scrape the baked fries off of my cooking surfaces (casserole dish and baking trays lined with parchment paper). If you do better than I did, please consider sharing your methodology in the comments section below.

4. Spread out over two or three baking trays lined with parchment paper, then season with sea salt and fresh black pepper.

5. Bake for 15 minutes, remove from oven, flip any that you can, add chopped chives or green onions, then return them to the oven to bake for another 8 minutes.

Here's a one-minute look at how to make crispy curly fries with chives:

These baked curly fries with chives are best served hot out of the oven. Enjoy!

 
 

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Comments

Thanks for the great idea, and love the cute video!

I haven't tried this, but I would think that preheating the oil in the casserole or cookie tray while preheating the oven would help with sticking.

I'll try that myself... :)

i have made these often, hand-cutting white or sweet potatoes. The idea of using my spirolizer is brilliant. The only issue I have had is using too much oil, which makes them limp and soggy.
I use eco parchment paper and nothing sticks or burns on the pans.

Good idea for the spiraliser.
If I may suggest, try this using a Phillips Airfry machine. I have had mine for 18 months and love it. It cooks using only moving hot air and would crisp these potato spirals in a jiffy. I do sweet potato slices in mine often. It is very safe to use and perfect for crisping anything.I will try your recipe in it, and add mixed herbs prior to crisping and garnish with dried2723 seaweed ribbons.

I decided to make these potatoes for dinner this evening and they were absolutely delicious. I wanted to share my secret for how to prevent these potatoes from sticking. I have a marvelous pan that I use for this.....it is a baking sheet with sides made by USA Pans. They do not stick and you do not have to use any cooking spray or flour.....as a matter of fact, I wouldn't recommend doing that because it would build up on the pan and get gummy. I have several different types of pans from this company and they are miraculous to me. I purchased mine from Amazon and I keep going back to buy others that they have in their arsenal. Imagine....no sticking at all whatsoever.....I LOVE THEM!!!!

Great recipe! I had not thought of using gold potatoes to make oven fries, I have always used the basic brown type. I used to season with French fry seasoning but the stuff was so salty I quit using it and have been using salt and pepper for quite a while now. The brown potatoes do pretty good when I coat a shallow cookie pan with spray oil, lay them out in a single layer and lightly spray with cooking spray before placing the sheet in the oven. Going to look into the curly cutting gadget as it sure would be fun to see something different on my plate.