📝 About This Recipe
Experience the nostalgic crunch of the perfect fast-food side right in your own kitchen. These crinkle-cut fries feature deep, serrated ridges that create maximum surface area for an ultra-crispy exterior while maintaining a fluffy, cloud-like interior. By using a double-fry method and a signature seasoned salt, we elevate this classic snack into a gourmet experience that rivals the best burger joints in the world.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet Potatoes (large, scrubbed clean)
- 8 cups Cold Water (for soaking)
- 2 tablespoons Distilled White Vinegar (added to soaking water to prevent browning)
Frying Medium
- 2 quarts Peanut Oil or Vegetable Oil (high smoke point oil is essential)
Signature Seasoning Blend
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1 pinch Cayenne Pepper (optional for a tiny kick)
For Serving
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1/2 cup Ketchup or Aioli (for dipping)
👨🍳 Instructions
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1
Prepare the potatoes by peeling them (optional, if you prefer a rustic look leave the skins) and squaring off the ends to create a rectangular block for uniform cutting.
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2
Using a crinkle-cut mandoline or a handheld wavy cutter, slice the potatoes into 1/2-inch thick planks. Turn the potato 90 degrees if you want a waffle pattern, or keep it straight for classic crinkle strips.
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3
Cut each plank into 1/2-inch wide strips, ensuring the crinkle ridges are prominent on at least two sides of every fry.
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4
Place the cut fries into a large bowl filled with cold water and the white vinegar. Soak for at least 30 minutes to remove excess starch; this ensures they don't stick together and get extra crispy.
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5
While the potatoes soak, whisk together the sea salt, smoked paprika, garlic powder, onion powder, and cayenne in a small bowl. Set aside.
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6
Drain the potatoes and pat them extremely dry with paper towels or a clean kitchen lint-free towel. Moisture is the enemy of crispiness!
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7
Fill a heavy-bottomed Dutch oven or deep fryer with the oil. Heat the oil to 300°F (150°C). This first fry is the 'blanching' stage to cook the interior.
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8
Working in batches, carefully lower the fries into the oil. Fry for 5-6 minutes until the potatoes are soft and pale, but not yet browned. Use a spider skimmer to remove them.
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9
Drain the blanched fries on a wire rack set over a baking sheet. Let them cool completely to room temperature (about 15-20 minutes).
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10
Increase the oil temperature to 375°F (190°C) for the second fry. This high heat is what creates the golden, ridged crust.
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11
Fry the potatoes a second time in batches for 3-4 minutes, or until they are deeply golden brown and audibly crunchy when tapped with a spoon.
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12
Immediately transfer the hot fries to a large stainless steel bowl. While they are still glistening with oil, sprinkle generously with the seasoning blend.
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13
Toss the fries vigorously in the bowl to ensure every ridge is coated in the spice mix. Garnish with fresh parsley if desired.
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14
Serve immediately while piping hot for the ultimate crinkle-cut experience.
💡 Chef's Tips
Use Russet potatoes specifically; their high starch content is vital for that fluffy interior texture. Don't skip the drying step; any water left on the potato will cause the oil to splatter and make the fries soggy. If you have time, freeze the fries for 30 minutes after the first blanching fry; this breaks down the cell structure and makes them even crunchier. Always season the fries immediately after they come out of the second fry so the salt adheres to the hot oil. Avoid overcrowding the pot; frying too many at once drops the oil temperature and leads to greasy fries.
🍽️ Serving Suggestions
Pair with a classic smash burger topped with American cheese and pickles. Serve alongside a creamy Truffle Aioli or Spicy Sriracha Mayo for a modern twist. Enjoy with a thick, hand-spun vanilla milkshake to balance the salty, savory flavors. Top with liquid cheddar cheese and pickled jalapeños for 'Loaded Crinkle Fries'. Accompany with a crisp, cold pale ale or a classic root beer float.