Curly Fries

Use a spiralizer to make not zucchini noodles but curly fries; these are seasoned to
taste like the paprika-flecked ones ...

Serves 4

• 5Russet potatoes
• 4teaspoons salt, plus more for sprinkling
• 2teaspoons onion powder
• 3teaspoons garlic powder
• 2teaspoons cayenne
• 3tablespoons paprika
• 1cup flour
• Canola oil, for frying

1. Peel the potatoes and spiralize them on the large noodle blade of your machine.
2. Break up any really long noodles into more of a fry length (or don't), then transfer them to a bowl of boiling hot water. Let them sit in the water for 15 minutes.
3. In a plastic bag, combine the dry ingredients except the flour. Transfer half the mixture to a separate bowl and add the flour to the plastic bag (you'll coat the potatoes with the spice-flour mixture before and the spice mixture after they have fried). Drain the potatoes from the water (drain them well!) and, a handful at a time, gently add them to the plastic bag and shake gently so they're all covered in the coating.
4. Heat about 3 inches of canola oil in a deep pan to about 350° F. When the oil is hot, fry the potatoes in batches (you don't want to crowd the pan). The fries should be crusty and brown in about 3 minutes.
5. Transfer them to a plate lined with paper towels to get rid of excess oil. Sprinkle with spice mixture and salt and continue with the rest of the potatoes.

http://food52.com/recipes/38782-curly-fries