Copycat Arby's Famous Curly Fries

Instructions

1. 1

   Wash and peel the Russet potatoes. Using a spiralizer, cut the potatoes into long, curly fries. If you don't have a spiralizer, you can cut them into thick-cut regular fries, but they won't be curly.

2. 2

   Place the curly fries in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to 2 hours, changing the water once if soaking longer. This step helps remove excess starch, which contributes to crispier fries.

3. 3

   Drain the fries thoroughly and spread them out on several layers of paper towels or a clean kitchen towel. Pat them extremely dry; this is a crucial step for achieving crispiness and preventing oil splatter.

4. 4

   In a small bowl, combine the cornstarch, onion powder, garlic powder, paprika, 1 tsp salt, black pepper, granulated sugar, and cayenne pepper (if using). Mix well.

5. 5

   In a large bowl, lightly toss the dried curly fries with 1-2 tablespoons of the frying oil (just enough to lightly coat them). Then, sprinkle the seasoning mixture over the fries, tossing until they are evenly and fully coated.

6. 6

   In a large, heavy-bottomed pot or Dutch oven, heat the remaining frying oil to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the oil temperature.

7. 7

   Working in batches to avoid overcrowding the pot, carefully add a handful of seasoned curly fries to the hot oil. Overcrowding will lower the oil temperature and result in soggy fries.

8. 8

   Fry each batch for 3-5 minutes, or until they are golden brown and crispy. Stir occasionally to ensure even cooking.

9. 9

   Using a slotted spoon or spider, remove the cooked fries and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a little extra salt, if desired.

10. 10

    Repeat the frying process with the remaining batches of fries. Serve your homemade Arby's-inspired curly fries hot and enjoy!