Crinkle Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Using a crinkle-cut knife or crinkle cutter attachment, cut potatoes into 1/4–1/2 inch thick crinkle slices. If you prefer, peel the potatoes before cutting.

Rinse and soak

Place cut potatoes in a large bowl and rinse under cold water until water runs clear. Then cover with cold water and let soak for 30 minutes to 1 hour to remove excess starch (helps crispiness).

Dry and coat

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. In a large bowl, toss the dried crinkle fries with cornstarch until evenly coated. Add kosher salt, black pepper, garlic powder and paprika; toss to distribute seasoning evenly.

Heat oil

In a deep heavy pot or deep fryer, heat vegetable oil to 325°F (163°C) for the first fry. Use enough oil to fully immerse the fries (about 1–1.5 L depending on your vessel). Use a thermometer to monitor temperature.

First fry (blanch)

Working in batches to avoid overcrowding, fry the coated crinkle fries for 3–4 minutes until just cooked through and pale (not browned). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let rest for 5–10 minutes. This step cooks the interior.

Increase oil temperature

Raise oil temperature to 375°F (190°C) for the second fry to achieve crispiness.

Second fry (crisp)

Fry the blanched batches a second time for 2–3 minutes or until golden brown and crisp. Drain on a wire rack or paper towels. Immediately season with a pinch more kosher salt if desired.

Serve

Transfer hot crinkle fries to a serving platter and serve immediately alongside the seasoned ketchup.

In a small bowl, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Whisk until smooth and taste; adjust sweetness, acidity, or heat to preference. Chill briefly if desired. Serve alongside hot crinkle fries.