Restaurant-Style Mashed Potato Fried Spirals: a Scenographic Recipe for Crispy and Unique Fries!

Total time: 45 min
Difficulty: Low
Serves: 4-6
By Cookist

Get ready to ditch your ordinary fries! Potato spirals are taking the internet by storm, and for good reason. These delicious swirls are made from seasoned mashed potato piped into fun, curly shapes, then fried to crispy perfection. They are the perfect side dish to elevate any burger night, backyard barbecue, or even a fun appetizer for a dinner party. Making them is super simple too! All you need is mashed potato (you can even use leftovers), a piping bag fitted with a star tip, and some hot oil for frying. Within minutes, you'll have a basket of golden-brown potato spirals that are crispy on the outside and fluffy on the inside. These playful spirals are sure to be a hit with kids and adults alike. While they’re a great way to use up leftover mashed potatoes, they're also impressive enough to serve to guests. So, ditch the boring fries and give potato spirals a try!

What are Fried Potato Spirals?

Fried mashed potato spirals are a creative combination of classic mashed potatoes, Duchess potatoes (baked, piped mashed potato puffs), and potato fries. These spirals are made with mashed potatoes that are piped into fun shapes, then deep-fried until golden brown. They offer a crispy exterior with a creamy mashed potato interior. There are several reasons why these spirals are so popular:

  1. They're a great way to use up leftover mashed potatoes, reducing food waste.
  2. The possibilities for shapes are endless! You can create spirals, zigzags, or even write messages with the mashed potato "batter."
  3. They're a fun and unique alternative to French fries, offering a richer, creamier flavor.
  4. You can experiment with different seasonings and spices in the mashed potato mixture for extra flavor variations.

While fried mashed potato spirals might not have a rich historical background, they're a delicious and creative way to enjoy everyone's favorite comfort food – mashed potatoes!


  • For best piping results, your mashed potato should be smooth and slightly stiff. Avoid adding too much liquid, as this will make the spirals difficult to hold their shape.
  • Don't hold back on flavor! Season your mashed potatoes generously with salt, pepper, garlic powder, or your favorite herbs. This will ensure your spirals are bursting with taste.
  • Don't have time to make fresh mashed potatoes? Leftovers work perfectly! Just ensure they are reheated and smooth before using.
  • A star tip is a classic choice for creating spiral shapes. However, feel free to experiment with different piping tips for fun variations like zig-zags or even flowers!
  • Pipe your mashed potato slowly and steadily, maintaining even pressure to create uniform spirals.
  • After piping, pop your potato spirals in the freezer for 15 – 20 minutes. This helps them firm up and hold their shape better during frying.
  • Use a thermometer to ensure your oil reaches 350°F (175°C) for optimal frying. Oil that's too hot will burn the outside before the inside cooks through, and oil that's too cold will result in greasy spirals.
  • Avoid overcrowding the pan as this can lower the oil temperature and lead to soggy spirals. Fry them in batches for even cooking and crispy perfection.
  • Keep an eye on your spirals! They should cook for 2 – 3 minutes or until golden brown and crispy. Don't overcook, or they'll become dry.

What Type Of Potatoes Are Best For Potato Spirals?

Russet potatoes are a good choice due to their high starch content, which helps the mashed potato mixture hold its shape when piped.

Can I Use Leftover Mashed Potatoes?

Absolutely! Leftover mashed potatoes work perfectly for potato spirals. Just ensure they are reheated and smooth before using.

How Do I Make Sure My Mashed Potatoes Are Thick Enough For Frying?

To ensure the mashed potatoes are thick enough for frying, drain them well after boiling, mash thoroughly, and gradually add the cornstarch until the mixture holds its shape. Let the mixture cool slightly before piping. If it's still too loose, chill it in the refrigerator for 30 minutes before frying.

What Piping Tip Should I Use For Potato Spirals?

A star tip is the classic choice for creating the signature spiral shape. However, feel free to experiment with different piping tips for fun variations!

Can I Bake Potato Spirals Instead Of Frying Them?

While baking can work, it won't achieve the same level of crispiness as frying. You can brush or spray the spirals with oil and bake them at 400°F (200°C) for 15-20 minutes or until golden brown.

What Are Some Dipping Sauce Ideas For Potato Spirals?

The possibilities are endless! Ketchup, cheese sauce, aioli, ranch dressing, or any of your favorite dipping sauces would be delicious.

More Crispy Potato Recipes for Your Parties

Garlic Sage Roasted Potatoes

Crispy Potato Sticks

Potato Rosti

Mashed Potato Sticks

How to Store Fried Potato Spirals

Unfortunately, fried potato spirals don't store well due to the fried texture becoming soggy. However, you can cool them completely, cover them loosely, and store them at room temperature for up to 2 hours. Reheating is best done in an oven or air fryer for a few minutes to regain crispness. Freezing is an option for longer storage (up to 2 months), but reheated spirals will be less crispy.

For best results, reheat potato spirals just before serving.


500g (1 lb)
70g (1/2 cup)
Oil for frying

How To Make Fried Potato Spirals

Peel and chop potatoes into even-sized pieces. Transfer them to a pot and cover with water. Bring the water to a boil, then simmer for 30 minutes, or until the potatoes are fork-tender.

Drain the cooked potatoes thoroughly and transfer them to the bowl. Mash the potatoes using a hand mixer for an extra-smooth result.

Add cornstarch and season the potatoes generously with salt and pepper.

Fit a piping bag with a star tip (perfect for those classic spirals) and fill it with the mashed potato mixture. Line a baking sheet with parchment paper and pipe your potato spirals onto the baking sheet. Use steady pressure and maintain a consistent width for even cooking.

Heat your oil in a deep pan or fryer to 350°F (175°C). Once hot, carefully transfer the potato spirals to the oil in batches to avoid overcrowding.

Fry for 2-3 minutes, or until golden brown and crispy on all sides. Keep an eye on them to prevent burning.

Once cooked, transfer the spirals to a plate lined with paper towels to drain any excess oil. Serve them hot with your favorite dipping sauce!

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