Crinkle Fries
Homemade crinkle fries are double-fried russet potatoes cut with a specialized crinkle cutter, delivering a crispy exterior and tender interior. The two-fry method and extended starch soak create their signature crunch.
Homemade crinkle fries are double-fried russet potatoes cut with a specialized crinkle cutter, delivering a crispy exterior and tender interior. The two-fry method and extended starch soak create their signature crunch.
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Soak cut potatoes in cold water for at least 2 hours to remove excess starch.
Use a crinkle cut chopper to cut potatoes into crinkle-shaped fries.
Heat oil in a deep fryer or heavy pot to the appropriate temperature using a deep-fry thermometer.
Fry potatoes in batches until just cooked through but not yet golden, then remove and drain.
Increase oil temperature and fry potatoes a second time until golden and crispy.
Season with salt immediately and serve hot.
Store cooled crinkle fries in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–10 minutes to restore crispness.
crinkle cut chopper · deep fryer or heavy pot · deep-fry thermometer
Soaking cut potatoes in cold water for at least 2 hours removes excess starch, which reduces moisture and ensures crispier fries during frying.
The first fry at lower temperature cooks the potato through; the second fry at higher temperature creates the golden, crispy exterior while keeping the inside fluffy.
A crinkle cutter is essential to achieve the signature wavy shape; standard knives or julienne cutters will not produce crinkle-cut fries.
After the first fry, potatoes should be cooked through but not golden. Remove them, drain well, let them cool slightly, then increase oil temperature and fry again until golden and crispy.
Cut and soak potatoes up to 4 hours in advance, then pat dry before the first fry. Fry both times just before serving for optimal crispiness.
