Crinkle Cut Fries Recipe

Wash and cut

Wash and scrub 3 medium-large russet potatoes. Cut off any dark spots. Using a crinkle-cut knife or crinkle cutter attachment, slice potatoes into 1/4-inch thick crinkle-cut fries. Aim for uniform thickness for even cooking. You should yield about 3 cups of cut fries.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold water until the rinse water runs clear to remove surface starch. Transfer to a bowl of ice water (about 4 cups) and soak for 30 minutes. Soaking removes excess starch and helps create a crisp exterior.

Dry and (optional) dust with cornstarch

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and reduce crispness. If using cornstarch for extra crispiness, toss the dried fries with 1 tablespoon cornstarch in a large bowl until lightly coated, then re-dry briefly to remove any clumps.

Heat the oil

Select a heavy-bottomed pot or deep fryer and add about 1.5 liters of vegetable oil (enough for a 3-4 inch deep fry). Heat the oil over medium-high heat until it reaches 325°F (160°C) for the first, blanching fry. If you don't have a thermometer, test with a single fry: it should bubble steadily but not brown quickly.

First fry (blanch)

Working in small batches (do not overcrowd), lower fries into the 325°F oil and cook for 4–5 minutes until soft but not browned. Use a slotted spoon to remove fries and place them on a baking sheet lined with paper towels. Allow them to cool for 5–10 minutes. This step cooks the interior without crisping the exterior.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final fry. Again, if using the bubble test, the oil should produce vigorous bubbling around a fry and cause rapid browning.

Second fry (crisp)

Fry the blanched fries in batches at 375°F for 2–3 minutes, or until golden brown and crisp. Do not overcrowd the fryer; crowding lowers oil temperature and results in soggy fries. Remove fries with a slotted spoon and drain on a paper towel-lined tray.

Season while hot

Immediately season the hot fries with 1.5 teaspoons salt and 1/2 teaspoon freshly ground black pepper, tossing gently to coat. If using the optional house seasoning, sprinkle 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon onion powder evenly over the fries and toss to combine so the spices adhere while the fries are still hot.

Garnish and serve

If desired, sprinkle 1 tablespoon chopped fresh parsley over the fries for color and freshness. Serve immediately while hot and crisp. Provide condiments such as ketchup, aioli, or malt vinegar on the side.

Use a deep-fry thermometer to monitor oil temperature for consistent results. Never leave hot oil unattended. Allow oil to cool completely before disposing or storing. If using a home deep fryer, follow manufacturer instructions for small-batch frying.