This recipe offers two methods for achieving crispy crinkle-cut fries at home: a quick version using frozen fries deep-fried in 350°F oil for 2–3 minutes, or a from-scratch approach using Yukon potatoes with a crinkle cutter, double-fried and frozen between fries for ultimate crispiness.
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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.
MAKE YOUR OWN FRY-READY CRINKLE CUTS: 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 ½-inch slices.
Cut each potato slice lengthwise into ½-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.
Fry in batches in canola oil at 350°F until deep golden brown and crisp. Drain and salt.
Freeze cooked fries in an airtight bag for up to 3 months; reheat in 350°F oil for 2–3 minutes or in a 400°F oven for 5–7 minutes until crisp.
candy thermometer · heavy deep pot · wire spider or slotted spoon · crinkle cutter (for from-scratch method) · wire rack
Heat oil to exactly 350°F on a candy thermometer. This temperature produces golden-brown, crisp fries without burning.
Frozen fries take 2–3 minutes. From-scratch fries take 10–12 minutes for the first fry, then 3–5 minutes for the final crisp fry after freezing.
Yes. After the first fry and cooling, spread fries on a baking pan to freeze, then store in a plastic bag. Fry from frozen in 350°F oil until deep golden brown.
Simmering the crinkle-cut potato slices until just tender ensures even cooking and a tender interior before the first fry at 350°F for 10–12 minutes.
Yukon Gold potatoes are recommended for their buttery texture and ability to hold up to double-frying without breaking down.
