Here’s a simple guide to Crinkle-Cut Fries—crispy on the outside, soft inside 🍟
Making Crinkle-Cut Fries from Scratch
Ingredients (serves 2–3)
- 4 medium russet potatoes
- 2–3 tbsp vegetable oil or olive oil
- Salt, to taste
- Optional: black pepper, paprika, garlic powder, or your favorite seasoning
Instructions
- Prep the potatoes:
- Wash, peel (optional), and slice potatoes using a crinkle cutter for that signature wavy edge.
- Soak slices in cold water for 30 minutes to remove excess starch (helps them crisp up).
- Drain and pat dry thoroughly.
- Season and oil:
- Toss the dried fries with oil and a pinch of salt (and other seasonings if desired).
- Cook:
Oven method:
- Preheat oven to 425°F (220°C).
- Spread fries in a single layer on a baking sheet lined with parchment.
- Bake 25–30 minutes, flipping halfway through, until golden and crisp.
Air fryer method:
- Preheat air fryer to 400°F (200°C).
- Cook fries in a single layer 15–20 minutes, shaking halfway through.
Deep-frying method:
- Heat oil to 350°F (175°C).
- Fry potatoes in batches 3–5 minutes until golden. Drain on paper towels.
- Serve:
- Season with extra salt if needed.
- Serve hot with ketchup, aioli, or your favorite dipping sauce.
Tips
- Extra crisp: Double fry—first at lower temp (325°F / 160°C) for soft interior, then at higher temp (375–400°F / 190–200°C) for golden crisp.
- Flavor twist: Sprinkle with smoked paprika, parmesan, or garlic powder after cooking.
- Make ahead: Blanch fries in water and store in the fridge; bake or fry when ready.
If you want, I can give a restaurant-style crinkle cut fry recipe that’s extra crispy and golden, just like you get at a diner.
Do you want me to do that?
