Crinkle Fries Recipe

Wash and cut

Wash and scrub the russet potatoes well. Leave the skin on for texture or peel if you prefer. Using a crinkle-cut knife or crinkle-cut mandoline, slice potatoes into 1/4- to 3/8-inch thick crinkle fries. Aim for uniform thickness for even cooking.

Rinse and soak

Place cut fries in a large bowl of cold water and swish to remove surface starch. Drain and refill with fresh cold water, then refrigerate or let sit for at least 30 minutes (up to 2 hours). This helps remove excess starch and yields crisper fries.

Parboil (optional but recommended)

Fill a large pot with water, add 1 tablespoon coarse salt and bring to a boil. Add drained fries and cook for 4 minutes — you want them just starting to become tender but not falling apart. Immediately transfer fries to a bowl of ice water to stop cooking, then drain thoroughly and pat dry with clean kitchen towels or paper towels.

Coat fries

In a large mixing bowl, whisk together 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon black pepper and 1 teaspoon fine salt. Add the thoroughly dried fries to the bowl and toss gently until fries are evenly dusted with the mixture. The cornstarch and baking powder create a light, crisp exterior.

Let the coated fries rest for 5–10 minutes so the coating adheres and dries slightly. If they feel damp, pat again lightly before frying.

Heat oil

Pour about 3–4 cups neutral oil into a heavy, deep skillet or Dutch oven (enough for 2–3 inches depth) and heat over medium-high until the oil registers 325°F (160°C) on a deep-fry thermometer for the first fry. If you don't have a thermometer, heat until a scrap of bread sizzles and turns golden in about 50–60 seconds.

First fry (blanch)

Working in small batches (do not overcrowd), add fries to the oil and fry for 3–4 minutes until pale, slightly tender and starting to blister. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined sheet to drain. Let oil return to 375°F (190°C) between batches.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with additional fine salt to taste while still hot.

If you prefer oven method: preheat oven to 425°F (220°C), toss coated fries with 2 tablespoons oil on a rimmed baking sheet in a single layer and roast 20–30 minutes, flipping once, until crisp and golden.

Serve crinkle fries hot. For a simple dipping sauce, mix ketchup and mayonnaise to make fry sauce; sprinkle chopped parsley over fries for color. Serve immediately for best crispness.