This is Shake Shack's official crinkle cut fries recipe, featuring a two-stage frying method: a first fry at 350°F until pale gold, then freezing and a second fry at 350°F until deep golden and crisp. The result is a fry with a crispy exterior and tender, fluffy interior.
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<strong>To make the fries:</strong>
Peel potatoes, and submerge in a bowl of cold water to keep them from turning brown.
With the crinkle cutter, cut the potato lengthwise into 1/2-inch slices.
Cut each potato slice lengthwise into 1/2-inch thick fries.
Rinse the fries in cold water, then simmer over medium heat until just tender.
Transfer the boiled fries to a wire rack to drain and cool. Pat with paper towels.
Pour canola oil into a heavy, deep pot and heat until 350°F. Working in batches, fry until potatoes are pale gold and tender, 10 to 12 minutes. Drain.
Spread the fries on a baking pan and freeze to wick remaining moisture. At this point, they can be frozen in a plastic bag for future frying.
<strong>To cook the fries: </strong>
Pour the oil into a heavy, deep pot to a depth of 4 inches. Heat over medium-high heat until the temperature of the oil reaches 350°F on a candy thermometer.
Use a wire spider or slotted spoon to carefully lower the frozen fries into the hot oil. Deep-fry until they're deep golden brown and crisp, 2 to 3 minutes. Transfer the fries to paper towels to drain. Salt and serve immediately.
Freeze par-fried fries in a plastic bag for future use; reheat in 350°F oil for 2–3 minutes until crispy and golden.
crinkle cutter · candy thermometer · wire spider or slotted spoon · heavy deep pot
Simmering the cut fries over medium heat until just tender ensures they cook through evenly. This step prevents undercooked centers when you fry them.
No. Freezing wicks away remaining moisture, which is critical for achieving the crispy texture in the second fry.
The recipe states they can be frozen in a plastic bag for future frying, but best results come within 2–3 weeks for optimal texture and flavor.
Both frying stages use 350°F, measured with a candy thermometer. The first fry takes 10–12 minutes until pale gold; the second takes 2–3 minutes until deep golden brown.
The recipe calls for standard potatoes cut to 1/2-inch thickness with a crinkle cutter. Russet or Yukon Gold potatoes are ideal for their starch content and texture.
