Crinkle Cut Fries
Hand-cut crinkle fries with a double-fry method for maximum crisp and fluffy interior.
Servings: 4 servings
Ingredients
- 1 kg Russet potatoes
- 1 L cold water
- 30 g kosher salt
- 500 ml vegetable oil
- 5 g cornstarch
Instructions
- Peel and cut potatoes with crinkle cutter.
- Rinse and soak in salted water.
- Dry thoroughly.
- Blanch at 160 C for 4-5 minutes.
- Fry at 190 C until golden and crisp.