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Sometimes a basic fry doesn’t cut it, and that’s when I turn to make homemade crinkle cut fries. I’m telling you the crinkle makes them taste even better. Plus, they can be seasoned how I like and baked to the perfect golden brown. They’re basically a homemade copycat of the frozen crinkle cut fries from the grocery store, but fresher and way better. I make them for easy weeknight dinners, burger nights, or anytime I want a simple side that everyone actually gets excited about.
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Pin ItWhenever I make regular homemade French fries, I rely on the same simple techniques used in this recipe: soaking the potatoes to remove excess starch, drying them really well, and giving them plenty of space on the pan so they bake instead of steam. With just gold potatoes, olive oil, and salt, these crinkle cut fries keep things simple while still delivering that classic fry flavor. This is a great base recipe using just salt, but the fries can be seasoned with just about anything, depending on what you’re serving or desire.
Tips for Beginners
- Always soak the potatoes. Soaking helps remove excess starch from the surface of the potatoes, which is key for crispier results in the oven. When you skip this step, the starch can cause the fries to steam and stick instead of browning. I’ve found that even a short 20 to 30-minute soak makes a noticeable difference in how golden and crispy the fries get once they bake.
- Dry the potatoes really well. Any leftover moisture will cause the fries to steam instead of crisp. I always pat them dry thoroughly after soaking, even letting them sit on the towel for a minute to air-dry.
- Avoid overcrowding the pan. Fries need breathing room to brown properly. If they’re piled or touching too much, they’ll stay soft. I always bake in batches, and it makes a noticeable difference.
- Flip halfway through baking. Turning the fries after the first bake helps both sides get evenly golden and prevents one side from overbrowning.
- Use gold potatoes for the best texture. Gold potatoes crisp up nicely on the outside while staying tender inside. Waxy potatoes, like red potatoes, don’t brown as well, and russets can dry out in the oven.
Crinkle Cut Fries
Equipment
- 1 crinkle cutter
Ingredients
- 5-6 gold potatoes
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Preheat the oven to 400°F.
- Use a crinkle cutter to slice the potatoes into French fry-shaped pieces.5-6 gold potatoes
- Soak the fries in a bowl of water for 20-30 minutes.
- Remove the fries from the water and dry them off with paper towels.
- Toss the fries in olive oil and salt.2 tbsp olive oil, 1 tsp salt
- Spread the pieces out in an even layer on a large baking sheet lined with parchment paper. Do this in batches if needed.
- Bake for 15 minutes. Flip the fries. Then, bake for another 15-20 minutes until the fries are golden brown and crispy.
Becky’s Tips
- Add spices before baking for flavor, then finish with salt or flaky seasoning after baking to make the flavors pop.
- Parmesan or herbs are best added after baking.
- To make in the air fryer: Follow the instructions to prepare the potatoes. Arrange the fries in a single layer in the air fryer basket, working in batches if needed, so they are not overcrowded. Air fry for 12–15 minutes, shaking the basket halfway through, until the fries are golden brown and crispy. Add additional time as needed, depending on the thickness of the fries and your air fryer model.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crinkle Cut Fries Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Cut the fries: Use a crinkle cutter to slice 5–6 gold potatoes into evenly sized, French fry-shaped pieces.
Soak the potatoes: Place the sliced potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.
Drain and dry: Drain the potatoes and dry them very well with paper towels, making sure there’s no excess moisture left on the surface.
Toss the potatoes: Transfer the dried potatoes to a bowl and toss with 2 tbsp olive oil and 1 tsp salt until evenly coated.
Spread the fries out: Spread the fries in a single, even layer on the prepared baking sheet, leaving space between pieces. Bake in batches if needed.
Bake the fries: Bake for 15 minutes, flip the fries, then bake for another 15–20 minutes, until the fries are golden brown and crispy on the outside.
Serve and enjoy: Serve up with your favorite dipping sauce. Enjoy!
What Else to Add
- Garlic powder or onion powder for classic savory flavor
- Paprika or smoked paprika for a subtle smoky note
- Italian seasoning or dried herbs for a herby twist
- Grated Parmesan or Pecorino sprinkled on right after baking
- Fresh herbs like parsley or rosemary for a bright finish
- A squeeze of lemon juice just before serving for balance
How to Store and Reheat
Store leftover crinkle cut fries in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in a 400°F oven for 8–10 minutes, flipping once, until hot and crispy.
You can also reheat them in an air fryer at 375°F for 4–6 minutes. I don’t recommend microwaving, as it makes the fries soft. If you’re planning ahead, these fries can be baked, cooled, and reheated just before serving for the best results.
Serving Suggestions
I usually serve these crinkle cut fries with burgers, sandwiches, or hot dogs for an easy, no fuss meal. They are perfect for weeknight dinners, casual get-togethers, or game day next to cheeseburger sliders. Dip them into ranch dressing, ketchup, garlic aioli, or a simple chipotle mayo. Sometimes I finish them with a sprinkle of flaky salt or Parmesan right after baking, or toss them with a little garlic powder or paprika when I want to change things up.
