Crisscut® Fries Recipe
Make Crisscut® Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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A la Orden
Method
A la Orden
- 1
Prepare potatoes
Wash and scrub the potatoes thoroughly to remove dirt. Do not peel unless you prefer peeled fries — the skin adds texture. Using a crisscut or waffle cutter, cut each potato into crisscross waffle-style slices: make a slice, rotate 90 degrees, then slice again to produce the crisscut pattern. Aim for slices about 1/4 inch thick so they hold shape and crisp well.
- 2
Soak
Place the crisscut potato slices in a large bowl and cover with cold water and ice cubes. Soak for at least 30 minutes, up to 2 hours. This removes excess surface starch and helps achieve crisper fries. After soaking, drain and rinse under cold running water until the water runs clear.
- 3
Dry and (optional) dust with cornstarch
Spread the drained pieces on clean kitchen towels or paper towels and pat completely dry. If using cornstarch for extra crispness, sprinkle the 1 tablespoon cornstarch over the dry potato pieces and toss gently to coat evenly.
- 4
Heat oil
In a heavy pot or deep fryer, pour enough vegetable oil to reach about 2–3 inches deep (approximately 4–6 cups depending on your vessel). Heat the oil over medium-high heat until it reaches 325°F (163°C) for the first blanch. Use a thermometer for accuracy.
- 5
First fry (blanch)
Working in a single layer and not overcrowding the pot, fry the crisscut potatoes for 3–4 minutes until just tender and pale golden but not browned. Remove with a slotted spoon or spider and transfer to a wire rack or paper towel–lined tray to drain. Let them rest for 5–10 minutes. Blanching cooks them through and prepares them for a final crisping stage.
- 6
Increase oil temperature
Raise the oil heat to 375°F (190°C) for the final fry. Allow the oil to come to temperature and stabilize.
- 7
Second fry (crisp)
Working in batches, fry the blanched crisscut fries for 2–3 minutes until golden brown and crisp. Turn as needed so all surfaces brown evenly. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 8
Season
While the fries are still hot, sprinkle evenly with kosher salt, black pepper, garlic powder, and paprika. Toss gently to distribute seasoning so every piece is coated.
- 9
Serve
Serve immediately while hot and crisp. These crisscut fries are excellent on their own or paired with ketchup, mayo, aioli, or your favorite dipping sauce.