Crispy Crinkle-Cut Golden Potato Fries
Components:
- Four russet potatoes, medium-sized
- One to two teaspoons of vegetable oil, or any other oil of your choice
- Add salt to taste.
- Seasonings (black pepper, paprika, garlic powder, etc.) are optional.
Directions:
Peel and wash the potatoes to get them ready. You can add texture by leaving the skins on if you’d like.
Use a crinkle cutter to cut the potatoes into crinkle-cut fries. Straight fries can be cut with a conventional knife if you don’t have a crinkle cutter, but the crunch is enhanced by the crinkled texture.
Dip the fries in water:
In order to improve their crispiness when cooked, soak the potato fries in cold water for at least half an hour.
Warm up the oil or oven:
Preheat the oven to 425°F (220°C) for cooked fries.
Regarding fried fries: In a deep saucepan or frying pan, heat 2 to 3 inches of oil to 350°F (175°C).
Dry and Coat the Fries: Using a fresh kitchen towel, pat the dripping fries dry.
Season the fries with salt and any other ingredients you like after tossing them in vegetable oil.
Baking or frying food:
Regarding Baked Fries: Arrange the fries in a single layer on a parchment paper-lined baking sheet. Bake until golden and crispy, turning halfway through, 25 to 30 minutes.
Regarding Fried Fries: Make sure the skillet isn’t overcrowded by frying the crinkle-cut fries in batches. Cook until brown and crispy, about 3 to 5 minutes per batch. Drain on paper towels after removing.
Serve: Present your preferred dipping sauce beside your golden, crispy crinkle-cut fries!
Savor those crunchy, crispy fries!