Predicting a new potato sensation — be on trend and try it first!

Could there really be a new potato sensation just around the corner? Surely after the French fry, potato chip, potato skins, twice-baked potato, potato pancake, hash browns and tater tots, we have seen and tasted everything that can be done to a potato, right? Wrong! Turns out the spud has one more trick up it's sleeve. Get ready to fall in love all over again.

You will need (for 4-5 servings):

  • 17.5 oz boiled potatoes
  • 3/4 cup grated parmesan
  • 1 egg
  • 3 tbsp milk
  • 1 tbsp cornstarch
  • salt
  • pepper
  • oil* (for frying)

* For information about the best oils to fry with, click here.

Here's how:

Mash the potatoes with a fork in a large mixing bowl.

Mix in all the remaining ingredients from parmesan to pepper.

Mix vigorously until the mixture has a smooth consistency.

Spoon the potato purée into a piping bag.

Heat oil in a deep frying pan (c. 1.5 inches) and pipe the potato purée into the oil in a large spiral shape. 

As soon as the spiral has turned a golden brown you can remove it from the oil with a strainer ladle

The potato mixture should make 4 or 5 giant curly fries, depending on how big you make them.

Choose your favorite condiment (e.g. ketchup, aioli, ranch dressing) for dipping and go for it!

Here's a video of the whole process:

You thought curly fries were fun? These crispy, hand-sized monsters may be the new kids on the block, but soon they'll be everywhere... here's your chance to be ahead of the curve — enjoy!

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