Arby’s curly fries have that ridged, seasoned crunch that regular fries just don’t have, and it comes down to two things: a spiralizer cut and a seasoned cornstarch coating. This version gets you there with a home fryer or a deep pot, no drive-thru required.

You’ll spiralize the potatoes, soak them briefly, coat them in a paprika and garlic blend, then fry until the ridges turn golden and crisp.

Why These Taste Like the Drive-Thru Version

The cornstarch coating is what gives these that dry, craggy crunch instead of a soft fried-potato surface. Cornstarch fries up lighter and crisper than flour, so the ridges stay sharp instead of going soft.

Smoked paprika does most of the color and flavor work here, and the cayenne is small enough that it just warms things up without making the fries actually spicy.

This is the version I keep coming back to because the fries hold their crunch for a good 10 minutes after frying, long enough to actually sit down and eat them hot.

Ingredients

2 lbs russet potatoes (about 4 large): scrubbed well, skin left on for texture
4 cups vegetable oil, for frying: or another neutral oil with a high smoke point
1/2 cup cornstarch: the key to that dry, ridged crunch
1 tsp smoked paprika: gives the classic orange-red color
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper: adjust up or down for heat
1 1/2 tsp fine salt
1/2 tsp black pepper
1/4 tsp flaky salt, for finishing

Variations / Substitutions

Bake instead of fry: toss the coated curls in 2 tbsp oil and bake at 425°F (220°C) for 25 to 30 minutes, flipping halfway, for a lighter version with a softer crunch.
Sweet potato swap: sweet potatoes cook faster than russets, so pull them from the oil a minute or two earlier to avoid scorched edges.
More heat: double the cayenne to 1 tsp for fries that actually bite back instead of just warming up the back of your throat.
Herb version: swap the smoked paprika for 1 tsp dried rosemary, which gives a savory, almost roasted flavor instead of the smoky one.
Dairy-free dip: skip a creamy dip and pair these with a vinegar-based hot sauce instead, since the acid cuts through the fried coating without any dairy at all.

If you like remaking fast food classics at home, my Crispy Onion Rings recipe uses the same fry temperature and a similar seasoned coating.

How to Make Crispy Copycat Arby’s Curly Fries

Step 1: Spiralize the Potatoes

Run the 2 lbs russet potatoes through a spiralizer fitted with a thick curly-cut blade, cutting them into long, ridged curls. Rinse the curls under cold water right away to wash off surface starch.

The potatoes should come out looking like loose corkscrews, not straight shreds. If your blade only gives thin strands, that’s fine, they’ll just fry a little faster.

Step 2: Soak and Drain

Submerge the curls in a large bowl of cold water and let them sit for 30 minutes. This pulls out more starch and is what keeps the fries from turning gummy in the fryer.

Drain the potatoes in a colander, then spread them across a clean kitchen towel and blot them completely dry. Any water left on the surface will make the oil spatter and keep the coating from sticking.

Step 3: Coat the Curls in Seasoning

In a large bowl, whisk together the 1/2 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne pepper, 1 1/2 tsp fine salt, and 1/2 tsp black pepper. Add the dried potato curls and toss with your hands until every ridge is coated in a thin, even layer of the orange-tinted mix.

The curls should look dusty and matte, not clumpy or wet. If you see dry pockets of loose powder in the bowl, keep tossing until it’s all clinging to the potatoes.

Step 4: Fry the Curly Fries

Heat the 4 cups vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the curls in two batches so the pot isn’t crowded, about 4 to 5 minutes per batch, until they turn a deep golden brown and float mostly on their own.

Lift each batch out with a spider or slotted spoon and drain briefly on paper towels. Let the oil come back up to 350°F (175°C) between batches, since a big temperature drop is what turns fries greasy instead of crisp.

Step 5: Toss and Serve

While the fries are still hot, toss them in a bowl with the 1/4 tsp flaky salt for finishing. Serve them right away, piled high while the ridges are still crackling.

This is the moment they look like the real thing, deep orange-red with crisp, jagged edges. Eat them within a few minutes, since curly fries lose their crunch faster than regular ones once they cool.

A Few Notes Before You Start

Use russet or Idaho potatoes rather than waxy ones like red or Yukon gold. Their higher starch content helps the coating cling and lets the ridges crisp instead of going limp.
A curly fry blade with wide teeth gives you the classic thick ridge. A fine julienne blade works too, but the thinner curls will fry faster, so watch them closely.
Clip a candy or deep-fry thermometer to the pot if you have one. Oil that drifts below 325°F (163°C) makes fries absorb grease instead of searing crisp.
Mix extra seasoning blend (cornstarch plus spices) ahead of time and keep it in a sealed jar, so your next batch skips straight to coating.

Here’s how fry time shifts depending on how thick your curls come out.

Cut Thickness	Oil Temp	Fry Time
Thin curls (fine julienne blade)	350°F (175°C)	3 to 4 minutes
Standard curls (curly fry blade)	350°F (175°C)	4 to 5 minutes
Second batch (oil recovering)	350°F (175°C)	add 1 minute

Storing Leftovers

Refrigerate leftover fries in an airtight container for up to 2 days, though the coating softens the longer they sit.

Reheating: spread them on a baking sheet and reheat at 400°F (200°C) for 8 to 10 minutes, or run them through an air fryer at 375°F (190°C) for 5 minutes to bring the crunch back. Microwaving will leave them soft, so skip that if you can.

What Goes Well With Crispy Copycat Arby’s Curly Fries

These fries hold up well next to a smoky pulled pork or brisket sandwich, since the crisp ridges give you something crunchy against all that soft, saucy meat. A tangy horseradish sauce or a vinegar-forward barbecue sauce also works well here, because the acid cuts through the fried coating instead of just adding more richness on top of it.

Frequently Asked Questions

Do I need a spiralizer to make curly fries?

You need some kind of spiralizer or curly fry cutter to get the corkscrew shape. A julienne peeler will give you long thin strands with a similar texture, but they won’t hold the same curl.

Can I air-fry these instead of deep frying?

Yes, toss the coated curls in 1 to 2 tbsp oil and air-fry at 380°F (193°C) for about 12 minutes, shaking the basket halfway through. The coating won’t puff quite as much as deep frying, but it still crisps up well.

Can I use frozen curly-cut fries with this seasoning blend?

Yes, skip the fresh potato steps and toss thawed frozen curly fries directly in the seasoning mix before baking or frying according to the bag’s directions. You’ll lose some of the coating’s crunch since frozen fries are already par-cooked, but the flavor comes through fine.

Why did my fries turn out soggy instead of crisp?

Draining on paper towels traps steam underneath the fries and can soften the coating within a few minutes. Try draining on a wire rack set over a baking sheet instead, so air circulates underneath and the crunch holds longer.