Line a rimmed baking sheet with parchment paper or foil for easy clean up, then top with a wire rack. Line a second baking sheet with paper towels. Preheat oven to 200 degrees.

Fit the spiralizer with a ¼-inch (0.64 cm) blade. Fit the trimmed potato into the spiralizer, then spiralize the potato completely. Cut any very long spirals into shorter pieces.

Transfer the spiralized potatoes to a large bowl and cover with cold water. Soak the potatoes in cold water for 15 to 30 minutes (the longer the better).

In a Dutch oven or large saucepan over medium-high heat, add 1 ½ to 2-inches of oil and heat to 375 degrees.

In a large bowl, whisk together flour, paprika, cayenne pepper, garlic powder, onion powder, 1 tablespoon salt, and 1 ½ teaspoons pepper. Add 1 cup of water and whisk until a batter forms, adding more water as necessary for a smooth consistency.

Working in small batches, dry the fries on a kitchen towel to remove excess water. Dredge the fries in the batter, turning until well-coated, then place on wire rack over the rimmed baking sheet. Repeat with remaining fries.

Fry in batches until the potatoes are golden brown, 4 to 5 minutes (depending on the size of the batch and how consistent the oil temperature is). Immediately transfer to baking sheet lined with paper towels and sprinkle with salt.

Transfer the cooked curly fries to the oven to keep warm. Return the oil to 375 degrees and repeat with the remaining curly fries.