These homemade crinkle cut fries are cut with a crinkle knife and crisped in an air fryer at 400°F or a 425°F oven, delivering restaurant-style texture in under 30 minutes with just potatoes and olive oil.
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Wash and peel 2 large russet potatoes. Use a crinkle cutter knife to cut the peeled potatoes in half lengthwise. Place each half of the potato cut-side-down so it's flat. Cut each half into 4 strips lengthwise. Lay the strips on their side and cut them into 2-3 fries.
Add the fries to a bowl and toss with a tablespoon of oil. Once evenly coated, add to an air fryer basket or spread out in an even layer on a baking sheet.
Air fry at 400ºF for 16-20 minutes, shaking halfway through. Bake at 425ºF for 20-30 minutes, flipping halfway through for crispier fries. Season cooked fries with salt (more seasoning options in the notes below).
Store cooled fries in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F air fryer or oven for 5–8 minutes to restore crispiness.
crinkle cutter knife · air fryer or baking sheet
Yes. Cut and store the fries in the refrigerator in an airtight container for up to 24 hours before cooking, or freeze them on a baking sheet and transfer to a freezer bag for up to 3 months; add 3–5 minutes to cooking time if frozen.
A crinkle cutter is a specialty knife with a wavy or ridged blade that creates the characteristic corrugated edges on crinkle fries. It's essential for this recipe's texture.
Shaking (air fryer) or flipping (oven) halfway ensures even browning and crispiness on all sides.
The oven at 425°F for 20–30 minutes with flipping produces crispier fries; the air fryer at 400°F for 16–20 minutes is faster but yields a slightly softer texture.
Russet potatoes are ideal for fries because of their high starch content and fluffy interior. Waxy potatoes like red or fingerling potatoes will not crisp as well.
