Crispy Crinkle Cut Fries
Crispy crinkle cut fries are exactly what they sound like: uniformly ridged slices of potato that yield extra crunch and a satisfying bite. I make a batch whenever guests come over or when I want a nostalgic comfort side that’s better than anything from a takeout carton. The ridges do more than look pretty — they increase surface area for crisping and seasoning to cling to, so each fry is flavorful from edge to edge. If you like playful textures, you might also enjoy these crispy air-fryer churro bites as a sweet counterpart to your savory plate.
Why you’ll love this dish
These fries are golden, crunchy, and flaky on the inside. They’re great for weeknight burgers, game-day snacking, or a kid-friendly side that feels special. The crinkle cut traps seasonings, so you get a more pronounced flavor without extra work. They’re also forgiving: a simple soak, a careful dry, and the right oil temperature will rescue nearly any potato into a great fry.
“The ridges hold the seasoning like pockets of flavor — they’re the best homemade fries I’ve made.”
They’re budget-friendly, scale easily for a crowd, and can be finished in the oven or air fryer if you prefer to avoid deep frying. If you want another crunchy appetizer to pair with fries, try this crispy Italian bruschetta with mozzarella for a nice contrast.
Step-by-step overview
- Cut potatoes into crinkle slices and soak to remove excess starch.
- Dry thoroughly, then optionally toss with a light coating (cornstarch or flour) for extra crunch.
- Par-fry at a moderate temperature to cook through. Drain and cool.
- Finish at a higher temperature to crisp exterior to golden brown.
- Season immediately and serve hot.
This two-stage method — cook then crisp — is what consistently yields crackly exteriors and pillowy interiors for crinkle fries. For an oil-free finish, you can roast or air-fry after soaking and drying, though results will be slightly different.
What you’ll need
- 2–3 large russet potatoes (best for frying due to high starch)
- Neutral oil with a high smoke point (peanut, canola, or refined sunflower) for frying
- Salt and freshly ground black pepper
- Optional: 1–2 tbsp cornstarch or rice flour (for extra crisp)
- Optional seasonings: smoked paprika, garlic powder, onion powder, or seasoned salt
- Equipment: crinkle cutter or mandoline with crinkle blade, thermometer, deep skillet or fryer, slotted spoon or spider
Notes: Yukon Golds work if you prefer a creamier center, but they won’t get as crispy as russets. If you’re curious about complementary sides, the sweet-savory route pairs well with something like these crispy maple glazed carrots and Brussels sprouts.
Step-by-step instructions
- Wash and peel (optional) the potatoes. Use a crinkle cutter to slice into 1/4–1/3-inch thick fries. Keep thickness consistent.
- Place the cut fries in a large bowl of cold water. Soak at least 30 minutes, up to 2 hours, to remove surface starch. This prevents sticking and promotes browning.
- Drain and rinse the fries, then lay them on a clean towel and pat completely dry. Moisture equals splatter and sogginess.
- If using, toss the dry fries with cornstarch — a light dusting is enough — then shake off excess. This helps form a crisper crust.
- Heat oil in a deep skillet or fryer to 325°F (160°C). Fry the fries in small batches for 3–4 minutes until they’re cooked through but pale. Remove and drain on a wire rack or paper towels. Let cool 10–15 minutes.
- Increase oil temperature to 375–400°F (190–205°C). Return fries in batches and fry for 2–3 minutes until golden and crisp. Drain and immediately season with salt and any other spices.
- Serve hot.
For a no-deep-fry method, toss the prepared fries in 1–2 tbsp oil and roast at 425°F (220°C) on a single layer for 30–40 minutes, flipping once. Air-frying at 380°F (195°C) for about 20–25 minutes also works — shake the basket often.
How to serve Crispy Crinkle Cut Fries
A hot sprinkle of flaky sea salt is classic, but you can dress them up: toss with garlic-parmesan and parsley, toss in Cajun seasoning, or serve with a trio of dips (ketchup, garlic aioli, sriracha mayo). For a party platter, pile fries high and top with melted cheese, scallions, and bacon bits for loaded fries. If you want a crunchy appetizer pairing, serve them alongside a plate of crispy ravioli appetizer for textural variety. For burgers, slide fries into a paper cone for nostalgic curbside vibes.
Storage and reheating tips
Short-term: refrigerate in an airtight container for up to 3–4 days. Crispness will decrease.
Reheating: re-crisp in a 400°F (200°C) oven or 380°F air fryer for 5–8 minutes until hot and crunchy. Avoid the microwave — it makes fries limp.
Freezing: flash-freeze blanched (par-fried) fries on a tray, then transfer to a freezer bag for up to 3 months. Finish frying directly from frozen, adding a minute or two to the crisping time. Always cool and store fries safely; don’t leave cooked potatoes over two hours at room temperature to prevent bacterial growth.
Helpful cooking tips
- Soak long enough: 30–60 minutes is often sufficient, but longer is fine. Use cold water.
- Dry thoroughly: water equals steam, and steam softens the crust.
- Fry in small batches: overcrowding drops oil temperature and causes soggy fries.
- Use a thermometer: oil temperature is everything. Start lower to cook through, finish high for crisp.
- Season immediately: salt sticks best right after frying when surface oils are still warm.
- Try cornstarch or rice flour: they create a thin, crispy layer without changing flavor.
- Save potato scraps: you can pan-fry trimmings for hash or add to soups for flavor.
Recipe variations and flavor swaps
- Garlic-Parmesan: toss fries with garlic powder, grated Parmesan, and chopped parsley.
- Cajun-Spiced: mix smoked paprika, cayenne, garlic powder, onion powder, and salt.
- Sweet Potato Crinkles: use sweet potatoes, roast or double-fry carefully (they brown faster).
- Poutine-style: top fries with cheese curds and hot gravy for a Canadian twist.
- Vinegar & Herb: sprinkle malt vinegar and fresh chopped rosemary for a tangy finish.
- Air-fryer friendly: follow the soak and dry steps, toss with minimal oil, and air-fry in even layers.
Helpful answers
Q: Can I make these ahead of time?
A: Yes — par-fry the fries, cool completely, and refrigerate or freeze. Finish the second fry just before serving to restore crispness.
Q: What potato is best for crinkle cut fries?
A: Russets are ideal due to high starch and low moisture — they yield the crispiest exterior and fluffy interior.
Q: Can I air-fry instead of deep-frying?
A: Absolutely. Soak and dry the potatoes, toss lightly with oil, and air-fry at 380°F (195°C) for 18–25 minutes, shaking often. Expect a slightly different texture but still very tasty.
Q: How long should I soak the potatoes?
A: At least 30 minutes; up to 2 hours is fine. If you’re short on time, even a 15-minute soak helps.
Q: Are these safe to freeze?
A: Yes. Freeze par-fried fries on a tray, transfer to a sealed bag, and finish frying from frozen. Properly stored, they keep for about 3 months.
Crispy Crinkle Cut Fries
Ingredients
Method
- Wash and peel (optional) the potatoes. Use a crinkle cutter to slice into 1/4–1/3-inch thick fries, keeping thickness consistent.
- Place the cut fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours, to remove surface starch.
- Drain and rinse the fries, then lay them on a clean towel and pat completely dry.
- If using, toss the dry fries with a light dusting of cornstarch and shake off excess.
- Heat oil in a deep skillet or fryer to 325°F (160°C). Fry the fries in small batches for 3–4 minutes until cooked through but pale.
- Remove and drain on a wire rack or paper towels. Let cool for 10–15 minutes.
- Increase oil temperature to 375–400°F (190–205°C). Return fries in batches and fry for 2–3 minutes until golden and crisp.
- Drain and immediately season with salt and any other spices.
- Serve hot.
