Crinkle Cut Fry Recipe

Wash and trim

Scrub the russet potatoes under cold running water to remove dirt. Trim any eyes or blemishes with a paring knife, leaving the skin on for texture and flavor.

Cut crinkle fries

Using a crinkle-cut knife (wavy slicer) or crinkle blade on a mandoline, slice each potato lengthwise into 6–8 mm (about 1/4–3/8 in) thick crinkle sticks. Try to keep pieces uniform for even cooking.

Rinse and soak

Place the cut potatoes in a large bowl and cover with cold water. Rinse briefly by swishing to remove surface starch, then drain and refill with fresh cold water. Soak for 30 minutes to 1 hour to draw out excess starch (longer soaking yields crisper fries). For quickest chilling, add the ice cubes and 1 L cold water and soak 30 minutes.

Dry thoroughly

After soaking, drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat very dry — moisture on the surface will cause oil splatter and reduce crispness.

Toss with cornstarch and seasoning

In a large bowl, combine the cornstarch, 1 1/2 tsp of the salt, black pepper, garlic powder, and paprika (if using). Add the dried crinkle-cut potatoes and toss gently until each piece has a light, even dusting of the cornstarch mixture. The cornstarch creates a thin crispy crust when fried.

Reserve salt

Place the remaining 1/2 tsp of salt in a small bowl to sprinkle on the fries immediately after frying for best adhesion and flavor.

Heat oil

Pour the neutral oil into a heavy-bottomed pot or deep fryer and heat to 325°F (163°C) for the first blanching fry. Use a thermometer to monitor temperature. Fill pot no more than half full of oil to allow for bubbling.

First fry (blanch)

Working in batches (do not overcrowd), lower a handful of the prepared fries into the oil and cook for 3–4 minutes, until they are pale and slightly softened but not browned. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan. Repeat until all potatoes are blanched. Keep fries at room temperature; allow oil to return to 350°F (177°C) between batches if needed.

Increase oil temperature

Raise the oil temperature to 375–380°F (190–193°C) for the final crisping fry. A higher temperature crisps the exterior without absorbing excess oil.

Second fry (crisp)

Fry the blanched potatoes in batches for 2–3 minutes each, or until golden brown and crisp. Do not overcrowd; crowding lowers the oil temperature and results in soggy fries.

Drain and season

Remove fries with a spider or slotted spoon and transfer immediately to a wire rack or paper towels. While still hot, sprinkle the reserved 1/2 tsp salt evenly over the fries (adjust to taste). Toss gently so seasoning adheres.

Serve

Serve the crinkle cut fries hot with your preferred dipping sauces (ketchup, aioli, or ranch). For best texture, consume immediately.