- Hot & Bold
- Sides
- Vegan
- Prep 20 min
- Cook 25 min
- Serves 4
The bendy kind that every burger wants next to it. A spiralizer does the hard work, and a cornflour coating gives them their crunch.
Ingredients
For the fries
- 800 g floury potatoes (Maris Piper or similar)
- 2 tbsp cornflour
- 3 tbsp neutral oil
- 1/2 tsp salt
For the paprika salt
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
Method
- Peel the potatoes and cut them into long, bendy spirals with a spiralizer (thick blade). Cut the spirals into fry-length pieces if you like.
- Soak in cold water for 30 minutes, then drain and dry very well with a clean towel. (The soaking time is not included in the prep time.)
- Heat the oven to 220°C with two large trays inside.
- Toss the potatoes with the cornflour, oil and salt. Spread on the hot trays in one layer.
- Bake for 22 to 25 minutes, turning once, until crisp and golden at the edges.
- Mix the paprika salt and toss the fries in it while they are still hot.
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