Add a little crinkle to your french fries
Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
Heat to 325 degrees F, use a deep fry thermometer to determine this.
While the oil is heating, peel the potatoes and cut them with your crinkle cutter
As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
Dry the potato strips thoroughly, this will keep the oil from splattering.
Fry the potatoes in batches so the pan isnt crowded and the oil temperature does not plummet.
Cook for 3 minutes until they are soft but not browned.
Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
Bring oil temperature up to 375 degrees F.
Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
Salt and serve immediately.
* Note baking will be very delicious, but just a little less crispy compared to deep frying.
Cut your potatoes with the crinkle cutter.
In a large bowl, toss potatoes in vegetables oil of your choice so they are coated, salt and pepper.
Line 2 baking trays with parchment paper and spread your potatoes onto the trays, making sure that there is just one layer.
Drizzle with a bit more oil.
Bake in oven at 375F for 15 minutes, then flip potatoes and bake on other side for another 10 minutes or so.
To brown them up, you can turn the oven to broil (about 500F), for 5 or so minutes watching that they do not burn.