Crinkle-Cut and Waffle Fries


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
  • 5 medium russet potatoes (about 2 pounds)
  • Canola oil, for frying
  • 1 tablespoon kosher salt
  1. 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.
  2. 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.
  3. Working in 3 batches, fry potatoes just until they begin to soften, about 4 minutes. Let drain on paper towels.
  4. Heat oil over medium-high heat until a deep-fry thermometer registers 360°.
  5. 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.
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.

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 for less than $10.