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Crinkle Fries
Total 2 hours and 40 minutes (includes soaking time)
Active 40 mins
Makes 4 to 6 servings
Special Equipment
a crinkle cut chopper (optional) and a deep-fry thermometer
Special Equipment
a crinkle cut chopper (optional) and a deep-fry thermometer
Ingredients
    • 1/4 cup kosher salt, plus more for seasoning
    • 3 large russet potatoes, peeled
    • 1 gallon peanut oil
    • Freshly ground black pepper, for seasoning
    • Seasoned salt, for seasoning (optional)
    • Chopped fresh parsley or freshly grated Parmesan cheese, for sprinkling
Directions
  1. Fill 2 large bowls with cold water. Add 1/4 cup salt to one of the bowls.
  2. Cut the potatoes into the desired fry shape using a crinkle cut chopper (if using), adding them to the unsalted water as you go. Agitate the potatoes with your fingers to remove the starch. Transfer the potatoes to the second bowl of salted water. Let the potatoes soak in the refrigerator for at least 2 hours or up to overnight.
  3. Set a cooling rack inside a rimmed baking sheet. Heat the peanut oil in a large Dutch oven to 325°F. Drain the potatoes well and pat them dry completely.
  4. Working in batches, fry the potatoes until light golden, about 5 minutes. The temperature of the oil will drop as you add the fries, so adjust the heat as necessary to maintain the oil temperature at 325°F. Use a slotted spoon or spider to transfer the fries to the prepared rack and let sit for 15 minutes.
  5. Increase the oil temperature to 400°F degrees. Working in batches, fry the potatoes until crispy and golden.
  6. Transfer the fries to a platter, season to your liking with salt, pepper, and seasoned salt (if using). Garnish with parsley and serve immediately.