Crinkle-Cut and Waffle Fries
Serves: Makes 4 to 6 servings
  • Canola oil, for frying
  • 5 medium russet potatoes (about 2 pounds)
  • 1 tablespoon kosher salt
  1. 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.
  2. 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.
  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.
How To: 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 degrees, and make another vertical slice. You can find many styles of crinkle-cutting tools at for less than $10.
Recipe by Paula Deen Magazine at