Perfectly Crinkle Cut Fries Recipe

Wash and peel

Wash potatoes under cold water to remove dirt. Peel if you prefer skinless fries (leave skin on for extra texture).

Cut crinkle fries

Using a crinkle cutter or crinkle mandoline, slice each potato into 1/4-inch thick crinkle-cut sticks. Aim for uniform thickness so fries cook evenly. Place cut fries in a large bowl as you work.

Rinse and remove starch

Rinse the cut fries thoroughly under cold running water, tossing, until the water runs much clearer (about 1–2 minutes). This removes surface starch and prevents sticking.

Soak in cold water

Submerge the rinsed fries in 8 cups cold water with 1 tablespoon kosher salt. Refrigerate or let sit for at least 30 minutes, up to 2 hours. For best texture, add 1 cup ice to keep water very cold during soaking.

Dry completely

Drain the fries in a colander and spread them out on a clean kitchen towel or paper towels. Pat thoroughly and let air-dry 10–15 minutes until surface moisture is gone. Dry fries will crisp better and reduce oil splatter.

Heat oil

Pour 1.5 cups neutral oil into a heavy pot or Dutch oven. Attach a deep-fry thermometer. Heat oil to 300°F (150°C) for the first, low-temperature blanch fry. Use enough oil to submerge fries but keep at least 2 inches of space from the top of the pot.

First fry (blanch)

Working in small batches (about a handful or 6–8 oz per batch), gently lower dried fries into the 300°F oil. Fry 4–5 minutes until soft but not browned — they should be slightly limp and pale. Remove with a slotted spoon or spider and transfer to a wire rack or paper towels to drain. Allow fries to cool for at least 10 minutes; you can refrigerate for 20–30 minutes to firm them up if time allows.

Raise oil temperature

Increase oil heat and bring oil to 375°F (190°C) for the second, crisping fry. Monitor with your thermometer and adjust flame to maintain temperature.

Second fry (crisp)

Fry the chilled/blanched crinkle fries in small batches at 375°F for 2–3 minutes, stirring gently, until golden brown and crisp. Avoid overcrowding — keep batches small so oil temperature stays steady.

Drain and season

Use the slotted spoon to transfer fries to a wire rack or paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with 1 teaspoon fine salt and 1/2 teaspoon black pepper, tossing or shaking gently to coat while hot. If using, add garlic powder (1/2 tsp) and smoked paprika (1/4 tsp) at this stage and toss to distribute evenly.

Serve

Serve the crinkle cut fries hot for best texture and flavor. Provide ketchup, mayo, or your preferred dipping sauces on the side.

Safety & cleanup

Let oil cool to below 120°F before straining and storing or disposing. Wipe up any oil splatters carefully; do not pour hot oil down the sink.