Crinkle-Cut Fries
Oxmoor House
Skip the freezer section and make a homemade version of this kid-favorite American classic.
Yield: Makes 6 to 8 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
50 Minutes
Total:
50 Minutes
Ingredients
- 4 pounds russet or Idaho potatoes, peeled
- Vegetable oil
- Salt to taste
- Ketchup
Preparation
- Cut potatoes into 1/2-inch-wide strips with a waffle cutter.
- 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.
- 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.
- Note: For testing purposes only, we used Wesson vegetable oil.
Crinkle-Cut Fries Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Kid-Friendly
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Fry
- PUBLICATION: Southern Living
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Oxmoor House
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