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Crinkle-Cut Fries

Oxmoor House
Hands-on time 50 mins
Total time 50 mins
Yield Makes 6 to 8 servings
Skip the freezer section and make a homemade version of this kid-favorite American classic.

Ingredients

  • 4 pounds russet or Idaho potatoes, peeled
  • Vegetable oil
  • Salt to taste
  • Ketchup

How to Make It

  1. Cut potatoes into 1/2-inch-wide strips with a waffle cutter.

  2. Pour vegetable oil to a depth of 4 inches in a Dutch oven, and heat to 325°. Fry potato strips, in batches, until lightly golden, but not brown, 4 to 5 minutes per batch. Drain strips on paper towels.

  3. Heat oil to 375°. Fry strips, in small batches, until golden brown and crisp, 1 to 2 minutes per batch. Drain on clean paper towels. Sprinkle with salt, and serve immediately.

  4. Note: For testing purposes only, we used Wesson vegetable oil.