Crinkle Cut Fries
The ultimate comfort food, Crinkle Cut Fries are crispy, golden, and irresistibly fun! Perfect as a side dish or a snack, these easy-to-make fries will satisfy your cravings any time of the day. Get ready for a flavor experience that pairs beautifully with your favorite dips!
Equipment
- Baking Sheet
- Chef's Knife
- Oven
- Peeler
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)
- 1 serving Preferred dipping sauce (for serving)
Instructions
- Preheat your oven to 350°F. This is the crucial first step that ensures your fries cook evenly and reach the perfect level of crispiness.
- Wash and optionally peel the potatoes. While peeling is not necessary, it can enhance the texture. If you prefer to keep the skin on, just wash them thoroughly to remove any dirt.
- Use a crinkle cutter to slice the potatoes into fries. The shape is vital for that classic texture; it helps the fries hold onto seasonings and dips.
- Place the cut fries on a paper towel and pat them dry thoroughly. This step is essential. Removing excess moisture helps them crisp up rather than steam in the oven.
- Toss the fries in a bowl with olive oil, salt, garlic powder, onion powder, and paprika (if using) until they are evenly coated. This flavorful coat is what makes the fries irresistible.
- Spread the fries in a single layer on a baking sheet. Make sure they are not crowded, as this allows them to roast properly and become crispy.
- Bake for 25 minutes. Halfway through, flip the fries after 15 minutes for even crispness. This is the time to take a peek and see how they're doing!
- Remove from the oven when they’re golden. You want to see a nice, inviting golden color on the fries.
- Serve immediately, garnished with fresh parsley. Pair them with your favorite dipping sauce for an extra treat!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.