Arby's Oven Baked Curly Fries

Name: Arby's Oven Baked Curly Fries Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Ingredients: 2 lbs large potatoes (3-4); 2 teaspoons paprika; 1 1/2 teaspoons salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon cayenne pepper; 3 tablespoons flour; 3 tablespoons powdered egg substitute (Ener-G Egg Replacer); 1 1/2 tablespoons 2% low-fat milk

This is a homemade version of Arby's iconic curly fries made in the oven using a paprika and spice coating instead of deep frying. The egg substitute and flour create a crispy exterior while keeping the interior tender.

🏷️Vegetable 🏷️Canadian 🏷️Toddler friendly 🏷️Kid friendly 🏷️Savory 🏷️Weeknight

Total

1h

Servings

2

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Food.com · by Member 610488

Ingredients

2 lbs large potatoes (3-4)
2 teaspoons paprika
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
3 tablespoons flour
3 tablespoons powdered egg substitute (Ener-G Egg Replacer)
1 1/2 tablespoons 2% low-fat milk

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Instructions

1
Cut potatoes into curly fries using a curly fry cutter, or cut potatoes into regular fries.
2
Bring a large pot of water to a boil. Put potatoes in boiling water and boil for 3 minutes. Rinse potatoes off in a colander with cold water. Dry potatoes with paper towels and set aside.
3
Preheat oven to 450 degrees F. When oven lets you know you are at the correct temperature, combine paprika, salt, garlic powder, onion powder, cayenne pepper, flour and egg substitute in a small bowl. Add in milk and mix well.
4
Pour fries into a large bowl and add seasoning mixture. Mix well. Dump fries onto a baking sheet lined with parchment paper and spread around evenly (so they aren't overlapping).
5
Bake for 30-35 minutes, flipping every ten minutes so they become nice and crispy.

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Tips & Notes

Pro tips

Cut potatoes into uniform curly or waffle-cut shapes so they bake evenly; use a mandoline or specialty cutter for consistency.
Pat potatoes completely dry after cutting and soaking to ensure the flour-egg coating adheres properly and fries crisp up.
Don't overcrowd the baking sheet—arrange fries in a single layer so hot air circulates and creates a crispy exterior.
For extra color and crispiness, flip fries halfway through baking and spray or brush lightly with oil if the recipe permits.

Substitutions

Powdered egg substitute → 1 whole beaten egg (binds coating more effectively)
Paprika → smoked paprika or chili powder (adds different depth of flavor)
2% low-fat milk → water or plant-based milk (maintains coating consistency)

Storage & make-ahead

Store cooled fries in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 10–12 minutes to restore crispiness.

Equipment

baking sheet · mandoline or waffle cutter (optional but helps achieve uniform curly shape)

Common Questions

What type of potatoes work best for curly fries?

Large russet potatoes (3–4 potatoes or 2 lbs) are ideal because they have high starch content, which creates a crispier exterior when baked.

Can I use a regular egg instead of powdered egg substitute?

Yes, use 1 whole egg beaten instead of the egg substitute. The egg helps the seasoning coating adhere to the potatoes.

How do I make the fries extra crispy?

Ensure potatoes are cut evenly, pat them dry before coating, spread them in a single layer on a baking sheet, and bake at a high temperature (typically 400–425°F).

How should I store leftover baked curly fries?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10–12 minutes to restore crispiness.

Can I freeze these fries?

Yes, freeze uncooked coated fries on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 5–10 minutes to the cooking time.