Crinkle Cut Fries Recipe

Select and wash

Choose 2 lbs of medium to large russet potatoes (about 2–3 potatoes). Rinse under cold water to remove surface dirt. Do not peel unless you prefer skinless fries; the skin can add texture.

Crinkle-cut

Using a crinkle-cut knife or mandoline with a crinkle blade, slice the potatoes into 1/4- to 3/8-inch thick crinkle strips. Try to keep lengths uniform for even cooking. If pieces are very long, halve them.

Rinse and soak

Place the cut fries into a large bowl and cover with cold water. Swirl and drain to remove excess surface starch, then refill with fresh cold water and soak for at least 30 minutes, up to 2 hours. For extra crispness, place the bowl in the refrigerator; add ice for the first 10 minutes to fully chill.

Dry thoroughly

After soaking, drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat completely dry; excess moisture will cause oil splatter and reduce crispness. Allow to air-dry for 10 minutes if needed.

Toss with cornstarch

In a large bowl, whisk together 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon black pepper, and 2 teaspoons fine sea salt. Add the dried crinkle-cut potatoes and toss thoroughly until each piece has a light, even dusting of the cornstarch mixture. The cornstarch helps create a crisp exterior.

Heat the oil

Pour about 6 cups of neutral frying oil into a large heavy pot or deep fryer, leaving at least 2 inches of headspace. Heat the oil to 325°F (160°C) for the first fry. If you don't have a thermometer, the oil should form small bubbles around a wooden spoon handle held in the oil.

First fry (blanch)

Working in batches of roughly 6–8 ounces (do not overcrowd), fry the fries at 325°F (160°C) for 4–5 minutes until they are pale, tender, and slightly limp but not browned. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet to drain. Let them rest for 10–15 minutes; you can refrigerate briefly to speed cooling.

Raise oil temperature

Increase the oil temperature to 375°F (190°C) for the second fry. Allow oil to fully come up to temperature between batches.

Second fry (crisp)

Fry the blanched fries in batches at 375°F (190°C) for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain. Immediately season with a pinch of finishing salt while still hot so it adheres.

Serve

Transfer the crinkle cut fries to a serving dish. Sprinkle with the remaining finishing salt to taste and optional chopped fresh parsley for color. Serve hot with ketchup, mayo, or your preferred dipping sauce.