We certainly don’t discriminate when it comes to shapes and sizes of fries, but this homemade version of a fast-food best seller might just be our favorite.
Crinkle-Cut and Waffle Fries
Makes 4 to 6 servings
Ingredients
- 5 medium russet potatoes (about 2 pounds)
- Canola oil, for frying
- 1 tablespoon kosher salt
Instructions
- Using a crinkle cutter, slice potatoes ¼ inch thick. Place potatoes in a large bowl of cold water; let stand for 10 minutes. Drain well, and pat dry.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 325°. Line a rimmed baking sheet with paper towels.
- Working in 3 batches, fry potatoes just until they begin to soften, about 4 minutes. Let drain on paper towels.
- Heat oil over medium-high heat until a deep-fry thermometer registers 360°.
- Working in 5 batches, fry potatoes, stirring occasionally, until golden brown and cooked through, 3 to 5 minutes. Let drain on paper towels; sprinkle with salt. Serve immediately.
Notes
Double-frying the potatoes ensures they get cooked through and stay tender on the inside during the first fry and crisp and browned on the outside in the second fry.[br][br]For crinkle-cut fries, simply slice potatoes vertically with a crinkle cutter, also called a wavy chopper or serrated slicer. For waffle fries, after making one vertical slice, rotate the potato 90°, and make another vertical slice. You can find many styles of crinkle-cutting tools on [url href=”http://amazon.com”]amazon.com[/url] for less than $10.
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