Crinkle-Cut Fries
Homemade crinkle-cut fries with wavy edges made crispy via air frying, deep frying, or baking. The key to maximum crispiness is cold-water starch soaking and optional rice flour dusting before cooking.
⚡Air Fryer
Homemade crinkle-cut fries with wavy edges made crispy via air frying, deep frying, or baking. The key to maximum crispiness is cold-water starch soaking and optional rice flour dusting before cooking.
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Pour oil into a deep pot, to about 3-4 inches deep. Heat to 350 degrees (around medium high heat, but not smoking).
Wash and peel potatoes.
Use crinkle knife to cut 1/4 inch parallel cuts through the potatoes, then cut those cross wise at 1/4 inch wide to create 1/4 inch sticks with wavy edges.
Soak the cut french fries in an ice bath for 20 minutes to absorb excess starch.
Remove from water and dry thoroughly with a towel.
Toss the dried fries with rice flour to absorb excess moisture and aid in extra crispiness (optional).
Sprinkle the fries with fine salt.
In a few batches, air fry the french fries in a preheated 375 degree air fryer for 12-15 minutes, tossing halfway through until golden. (See notes for deep fry or bake instructions.)
Remove cooked fries from the air fryer, lie in a single layer and toss immediately with salt.
Repeat with remaining batches until all the fries are cooked.
To deep fry: Bring a few inches of neutral oil with a high smoke point, such as vegetable or peanut oil, to 350 degrees. Add the fries and deep fry for 3-5 minutes until golden and crispy. Remove with a slotted spoon or skimmer and sprinkle with salt immediately.
To bake: Preheat oven to 400 degrees. Arrange the cut potatoes on a baking sheet in a single layer. Drizzle lightly with oil and sprinkle with fine salt, tossing to coat. Bake for 25-30 minutes until golden and crispy, tossing halfway through cooking time.
Store cooled fries in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F air fryer for 3–5 minutes or a 400°F oven for 5–10 minutes to restore crispiness.
crinkle cutter knife · air fryer (optional, one cooking method) · deep pot for frying (optional, one cooking method) · baking sheet (optional, one cooking method)
Soaking in an ice bath for 20 minutes removes excess starch from the potatoes, which helps them achieve a crispier, fluffier interior and exterior when cooked.
Yes. Cut and soak the fries up to 4 hours in advance, then dry and store in the refrigerator until ready to cook.
Rice flour is optional but absorbs any remaining surface moisture after drying, which promotes extra crispiness during cooking.
Air fry at 375 degrees for 12–15 minutes, tossing halfway through, until golden and crispy.
Russet and Yukon Gold potatoes work best. Russets are starchier and crisper; Yukon Golds are slightly creamier but still good for fries.
