Craft this crispy diner classic in six simple steps to pair with burgers, steak, and more.
As a kid, I was always fond of the unusually shaped foods. Dinosaur chicken nuggets, tree-shaped broccoli or cauliflower. When we went out to eat at a diner, I usually opted for curly fries or crinkle cut fries because the texture was so fun. There was a time when I thought that was only a restaurant-level experience. Now that I’m older, crafting crinkle cut fries from scratch is even more enjoyable than going out. In just 30 minutes, I’ll have a full tray of golden brown crinkle cut fries that go well with almost any main.
Of all the fry tricks I’ve tried, one of the most valuable takeaways is that crispier fries are the result of less starch. So the best way to make crispy crinkle cut fries is by soaking them in cold water for 20-30 minutes before baking. This removes extra starch and gives them a chance to develop the most satisfying texture.
Speaking of texture, this recipe really is made for the tactile individual. The person who loves to feel what they’re eating, not just taste it. Whether it’s for a cookout or quiet dining in, crinkle cut fries are the epitome of an iconic American meal. Salty, garlicky, and ripe for customization with seasonings, who wouldn’t savor this side?
Invention of the crinkle cutter
Let’s dive into the journey of the crinkle cut fry! The crinkle cutter—or “wavy chopper”—was first patented in 1966 by Frank G. Lamb in the United States. In 1979, Edgar Matsler took this a step further by patenting a machine to make waffle fries, a version of crinkle cut fries with little ridges that go both horizontally and vertically. And by the way, you can crinkle cut more than just potatoes! Try it on carrots, cucumbers, and zucchini!
How do I store leftovers?
Once cooled to room temperature, pop your leftover crinkle cut fries in an airtight container. Refrigerate them for 3-4 days or transfer them to a freezer-safe container and freeze them for up to 10 months. Let them thaw in the fridge overnight before reheating. Heat up in the oven at 350°F for 10-15 minutes, until they’re warm all the way through. Don’t microwave them because this might make them soggy instead of crispy.
Serving suggestions
Almost all of us have had the exquisite experience of dipping a crinkle cut fry in our favorite dip. Some like ketchup; others prefer Honey-Mustard Dipping Sauce, Fry Sauce, or BBQ Sauce. With any of these condiments, crinkle cut fries make an epic side to Air-Fryer Hamburgers, Sweet Potato Quinoa Veggie Burgers, Pulled Pork Mac And Cheese, or Crock-Pot Steak Bites. For more plant-based options, try Falafel Gyro or Cauliflower Pizza With Greek Yogurt Pesto And Grilled Veggies.
Ingredients
- 4 medium to large russet potatoes
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon onion powder optional
- 1/4 teaspoon paprika optional
- Fresh parsley chopped (for garnish)
- Preferred dipping sauce for serving
Instructions
- Preheat the oven to 350°F.
- Wash and optionally peel the potatoes. Use a crinkle cutter to slice them into fries.
- Place the cut fries on a paper towel and pat them dry thoroughly.
- Toss the fries in a bowl with olive oil, salt, garlic powder, onion powder, and paprika (if using) until they are evenly coated.
- Spread the fries in a single layer on a baking sheet and bake for 25 minutes. Flip the fries after 15 minutes for even crispness.
- Remove from the oven when golden and serve immediately, garnished with fresh parsley. Serve with your favorite dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment