Crinkle Fries Recipe

Wash and crinkle-cut

Scrub the russet potatoes thoroughly under cold running water to remove dirt. Leave the skin on for extra texture and flavor. Using a crinkle-cut knife or a wavy-edge crinkle cutter, slice the potatoes into 1/4-inch thick fries. Try to keep lengths consistent for even cooking.

Rinse

Place the cut fries in a large bowl and rinse under cold water, or rinse by filling the bowl with cold water and agitating until the water runs clear. This removes excess surface starch and prevents fries from sticking.

Soak

Fill the bowl with cold water and let the fries soak for at least 30 minutes, or up to 2 hours in the refrigerator. For quicker method, soak in a bowl with 1 cup ice and 1 cup water for 20 minutes to rapidly chill and remove starch.

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry; any surface moisture will cause oil splatter and reduce crispiness.

In a small bowl, combine kosher salt, black pepper, garlic powder, and paprika. If using cornstarch (optional), toss the dried fries lightly with the cornstarch so they have a thin, even coating that helps crisping. Set the seasoning mixture aside for sprinkling after frying or for tossing immediately after the fries are drained.

Heat oil

Pour about 3–4 cups of vegetable oil into a heavy-bottomed pot or deep fryer, leaving at least 2 inches of headspace. Heat the oil to 275°F (135°C) for the initial blanching step. If you don't have a thermometer, heat until a small piece of bread sizzles gently and slowly browns in about 60 seconds.

First fry (blanch)

Working in small batches (to avoid dropping the oil temperature too much), add a portion of the dried fries to the 275°F oil and fry for 4–5 minutes until the potatoes are cooked through but not browned — they'll look pale and slightly soft. Use a slotted spoon or spider to remove fries and drain on a wire rack or paper towels. Repeat with remaining fries.

Increase heat

Raise the oil temperature to 375°F (190°C) for the final crisping fry. Allow the oil to come back to temperature between batches.

Second fry (crisp)

Fry the blanched fries in batches at 375°F for 1.5–3 minutes, or until they turn golden brown and become crisp. Do not overcrowd the pot. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.

Season immediately

While the fries are still hot and oily, sprinkle the seasoning mix evenly over them (or toss gently in a bowl) so the spices adhere. If you used cornstarch, the thin coating will help the seasoning stick and give extra crunch.

Serve

Serve the crinkle fries hot with your favorite dips (ketchup, aioli, or ranch). If making ahead, keep fries in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to stay warm, but they are best eaten immediately.