Crinkle Cut Fries

Name: Homemade Crinkle Cut Fries (Baked)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 medium to large russet potatoes; 2 teaspoons olive oil; 1/4 teaspoon salt; 2 teaspoons fresh parsley (chopped)

Jump to ingredients

Homemade crinkle cut fries made with russet potatoes, olive oil, and salt, baked at 350°F until golden and crispy. This simple recipe delivers restaurant-style texture without deep frying or store-bought frozen fries.

🏷️Crinkle cut chips 🏷️Crinkle cut fries 🏷️Wavy fries

Total

30 min

Servings

2

Recipe Source

View original recipe

From Elephantasticvegan · by Bianca Haun | Elephantastic Vegan

Ingredients

Check what you already have. We'll leave it off your shopping list.

4 medium to large russet potatoes
2 teaspoons olive oil
1/4 teaspoon salt
2 teaspoons fresh parsley (chopped)

4 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat the oven to 350°F/180°C.
2
Peel the potatoes (optional). Wash them.
3
Use a crinkle cutter knife to cut them into slices, then cut them into individual fries.
4
Place the fries on a baking tray lined with parchment paper. Pat them dry with a paper towel.
5
Add the olive oil, and salt on top. Mix the fries around until they are all coated. I usually fold one side of the parchment paper over and swirl them around (this way I don't have to get my hands or a spoon oily).
6
Lay them flat on the parchment paper without overlapping each other.
7
Bake the fries in the oven for about 25 minutes or until golden, flipping them around after 15 minutes. Enjoy them as a side dish or as a delicious snack with a dip!

Was this recipe helpful?

Tips & Notes

Pro tips

Pat the cut fries completely dry with paper towels before tossing with oil—this is key to achieving crispness during baking.
Don't overlap the fries on the baking tray; lay them in a single flat layer so hot air circulates evenly around each fry.
Flip the fries at the 15-minute mark to ensure even browning and crispness on both sides by the 25-minute mark.
Use a crinkle cutter knife to create the waffle-like pattern that gives these fries their signature texture and visual appeal.

Substitutions

Olive oil → avocado oil or vegetable oil (same amount, neutral flavor)
Fresh parsley → dried parsley, chives, or omit entirely (purely optional garnish)

Storage & make-ahead

Store cooled fries in an airtight container in the refrigerator for up to 3 days; reheat on a baking tray at 350°F for 5-10 minutes to restore crispness.

Equipment

crinkle cutter knife · baking tray · parchment paper

Common Questions

Do I need to peel the potatoes?

No, peeling is optional. Leaving the skin on adds nutrients and texture, while peeling gives a more classic appearance.

Why are my fries not crispy?

Make sure to pat the fries dry with a paper towel after cutting, space them flat on the baking tray without overlapping, and flip them halfway through at the 15-minute mark.