Grandmabot’s Homemade Curly Fries

Instrucciones

1. 1

   Choose the potatoes — pick medium-sized, firm spuds. Wash them well but don’t peel if you like a rustic look; peel if you want ultra-smooth spirals. I often leave a little skin on for character.

2. 2

   Spiral-cut the potatoes — use a curly fry cutter if you have one. If not, thinly slice into long, even sticks (about 5 mm) so they curl a bit when fried. Pat dry thoroughly with a clean tea towel; removing moisture helps them get golden and crisp.

3. 3

   Parboil (optional but helpful) — for extra tender insides, briefly blanch the cut fries in lightly salted boiling water for 1–2 minutes, then drain and pat dry completely. Chill in the fridge 10 minutes to remove surface steam if you have time.

4. 4

   Make the coating — in a large bowl combine cornflour, rice flour (if using), salt, black pepper, red chili powder, garam masala, and roasted cumin powder. Add oil and toss to make a crumbly, slightly pasty mix that will cling to the fries.

5. 5

   Coat the fries — working in batches, toss the dry potatoes with the flour-spice mix until each piece is lightly coated. If the mix is too dry, add a teaspoon of water at a time—just enough to make it stick, not soggy.

6. 6

   Heat the oil — fill a deep, heavy-bottomed pan with enough oil for deep-frying and heat to 175–180°C (350–360°F). To test, drop a small piece of potato in: it should sizzle and rise steadily.

7. 7

   Fry in batches — gently add a small batch of coated fries, don’t overcrowd. Fry until golden and crisp, about 3–4 minutes per batch depending on thickness. Use a slotted spoon to turn occasionally for even color.

8. 8

   Drain and season — remove to a wire rack or paper towels to drain. Immediately sprinkle a little extra salt and a pinch of chaat masala while hot for that lovely tangy finish.

9. 9

   Oven or air-fryer method (healthier) — preheat oven to 220°C (425°F) or air-fryer to 200°C. Toss coated fries lightly with 1–2 tbsp oil, spread in a single layer, and bake 18–22 minutes (turn halfway) or air-fry 12–15 minutes until crisp and golden. Might need two rounds.

10. 10

    Serve — pile them on a plate, squeeze a lemon wedge over, and offer ketchup, mint-coriander chutney or raita. Eat straight away — crispness doesn’t wait, dear!