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Skinny Snacks: Tastes-Like-Arby's Curly Fries

By Brooke McLay |

As  host of “Healthy Decadence with Devin Alexander” on FitTV and the bestselling author of numerous cookbooks including “The Biggest Loser” cookbook series, Devin Alexander is dedicated to making good food with a healthy twist.  Her passion for the subject began 15 years ago, when she lost 55 pounds.  Since then, she’s been able to keep the weight off by focusing on delicious (even decadent!) dishes that are high on flavor but easy on the waistline.  Here, she shares her incredible secret for making curly fries that taste just like my kids favorite fast food fries (we’d eat at Arby’s twice a day if it was up to them!), but Devin’s version is a whole lot more healthful.  And, so simple, too!

When I was a kid, I would have eaten any food that was curly—curly fries, chocolate curls, curled carrots, even green onion curls and fusilli (spiral pasta). Maybe the appeal had something to do with the fact that I would have done anything for naturally curly hair. Perhaps I had curl envy and acted it out with food?

By junior high, I’d found Arby’s Curly Fries to satisfy my curl craving. But based on my weight gain, I probably should have gotten a perm instead.

Anyhow, now that I can make them with only a few more calories and fat than I’d get from a baked potato.Though I’ve made these fries dozens of times, the decadent taste continually surprises me. They’re just that good! To get the flavor and texture of traditional Arby’s Curly Fries, I created the light batter that coats the fries and then I simply bake them to give them a delicious, spicy crunch. And though it takes a little extra time to cut these fries, the fun curly fry shape also makes them extra special to serve to friends and family. The next time you’re craving fries, skip the drive-thru window and give this recipe a try. You (and your heart) will be really glad you did!”

Skinny Arby’s Curly Fries
If you don’t own a twin curl cutter for creating curly strips of potatoes, sample the recipe using the seasonings on the same amount of straight-cut fries. It’ll work fine. But if you love fun cooking projects, especially with kids, pick up an inexpensive (less than $5) twin curl cutter in a cookware shop or on a Web site that sells kitchen equipment. The twin curl cutter, which looks a bit like a knitting needle with a turn key attachment, is often packaged as part of a garnishing kit. Once you get the hang of making these whimsical spuds, you’ll never go straight again!

1-3/4 teaspoons salt, divided
4 russet potatoes (8 ounces each; 2 pounds total), peeled
Olive oil spray
2-1⁄2 tablespoons egg substitute
1-1⁄2 tablespoons unbleached or all-purpose flour
2 teaspoons paprika
1⁄4 teaspoon cayenne
1⁄8 teaspoon garlic powder
1⁄8 teaspoon onion powder
Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.
Meanwhile, with a twin curl cutter, cut 7 ounces of potato curls, about 2 cups. (Cover with water and refrigerate the scraps for another recipe.) Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with oil spray. Set aside.
Transfer the potato curls to the boiling water. Cook for exactly 3 minutes but no longer or they will break. Drain in a colander. Set aside for about 5 minutes to cool.
Meanwhile, in a large mixing bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the remaining 3⁄4 teaspoon salt. With a fork, mix until well blended. Add the potatoes. Toss them with your fingers until they are coated with the seasoning mixture. Transfer, allowing any excess seasoning mixture to drip off, to the reserved baking sheet. Arrange the potatoes, not touching, in a single layer. Lightly mist with oil spray. Bake for 18 to 24 minutes, turning them about halfway through, until crisp and cooked through.

Makes 1 serving
235 calories, 9 g protein, 47 g carbohydrates, 2 g fat, trace sat. fat, 4 g fiber
Original Arby’s Small Curly Fries: 340 calories, 4g protein, 39 g carbohydrates, 18 g fat, 2.5 g sat. fat, 4 g fiber

Don’t have the time (or patience) to curl the fries? Simply cut 7 ounces (about 2 cups) of 1/4″-thick potato sticks using a regular chef’s knife. Prepare according to recipe directions. 

Devin Alexander is a healthy chef, television personality and the best selling author of numerous cookbooks including the FAST FOOD FIX and the upcoming THE BIGGEST LOSER DESSERT COOKBOOK. For more information please visit

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About Brooke McLay


Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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15 thoughts on “Skinny Snacks: Tastes-Like-Arby's Curly Fries

  1. [...] link: Craving Curly Fries? Biggest Loser chef, Devin Alexander Shares … Posted in: Uncategorized No Comments Tags: kids-the-good, seasonings, turns-out, [...]

  2. Paige says:

    Why egg substitute? Can you use a real egg?

  3. JennaBoettger says:

    I was about to ask the same thing Paige. I don’t have egg substitute and don’t think I’m going to go get it just for one recipe.

  4. Katie says:

    This recipe looks great, I can’t wait to try it! Paige- I would assume that the egg substitute cuts down on the fat/cholesterol you’d get from a regular egg. I bet you could use egg whites instead if you don’t have it.

  5. marla {family fresh cooking} says:

    Love that these skinny fries have curl too. Must try asap!

  6. Zoe says:

    I used to have one of those spiral cutters but seem to have lost it.

  7. R. Faith says:

    I don’t see any way that this whole recipe (1 serving) counts as only 235 calories. It’s gotta be at least 2 servings, if not more, because one small (1 3/4 x 2 inches) Russet potato is 135 calories alone. This recipe calls for 4 potatoes (probably medium to large, too).

  8. Katie says:

    @ R. Faith, the recipe says to use only 2 cups of curly potatoes, and to save the rest for another use. It also says if you use straight cut, it would be about 7 oz, which is about the weight of one potatoe (recipe initially said 4 8oz. potatoes). If you use all the potatoes, it would definately be more than one serving, but the nutrition facts are for one serving.

  9. BOBERT says:

    Do these actually taste like the real thing?

  10. Steve says:

    I refuse to use the egg substitutes (they are worse for you than the real thing kind of like margarine) do you just scramble eggs?

  11. Aeriim says:

    Just tried this recipe out. Good attempt at Arby’s taste-alikes, but desperately needs a few changes. They weren’t too difficult to make, and came out of the oven looking pretty. The first bite I took tasted great…and then the aftertaste kicked in. The paprika is absolutely overpowering, and the cayenne adds a little too much heat. When I get a little more time, I’ll definitely experiment with cutting those two ingredients back. The recipe has a lot of potential. It’s just buried beneath paprika.

    Now, if you’ll excuse me, I need to go rinse out this hot, paprika-y taste from my mouth with some chocolate.

  12. SavvyShopper says:

    I look forward to trying these with my family and am appalled at some of the snide, hateful comments here. It’s one of those things where folks get online and seem to forget, if you cannot say something nice, don’t say anything at all. A question or opinion is one thing, ugly simply to be ugly….well that’s a whole different deal.

  13. Jane Smith says:


  14. Just to let you know your site looks really weird in Safari on a mac

  15. L.D. says:

    Any extra egg substitute left over can be divided up in ice cube trays and frozen. then transfer the cubes to a zip lock bag. When you need any just thaw at room temperature or gently in a microwave on defrost. I’m guessing one cube would be about 2 tbs, I’m going to measure next time I freeze any so I know for sure. Bon Appetit Adios n’ Hasta La Bye Bye!

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