Crispy Homemade Peri Peri Crinkle Cut Fries

BySayam

Crispy Homemade Peri Peri Crinkle Cut Fries

Quick Overview

These homemade peri peri crinkle cut fries feature deep crinkled ridges that hold onto bold spice mix and cream dipping sauce. Parboiling the potatoes before deep frying ensures a light, fluffy interior and an extra crunchy golden crust.

By tossing the warm fries in cornstarch before frying, you create an irresistible crisp layer that stays crunchy long after cooking. They make the perfect side dish or party snack.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Servings: 4
  • Calories: 290 kcal per serving

Ingredients

For the Fries

  • 4 large russet potatoes, peeled
  • 3 tbsp cornstarch
  • 1 tbsp salt for boiling water
  • 1 liter vegetable oil or peanut oil for frying

For the Peri Peri Seasoning

  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp ground chili flakes
  • 1/2 tsp fine sea salt

For the Dipping Sauce

  • 1/2 cup mayonnaise
  • 1 tbsp hot sauce or peri peri sauce
  • 1 tsp lemon juice
  • 1/4 tsp garlic powder

How to Make Peri Peri Crinkle Cut Fries

  1. Slice peeled potatoes into 1/2-inch thick sticks using a crinkle cutter knife.
  2. Bring a large pot of salted water to a boil over high heat.
  3. Add cut potatoes to boiling water and cook for 4 minutes until slightly softened but still holding shape.
  4. Drain potatoes thoroughly and pat dry completely using paper towels.
  5. Place dried potato sticks in a large bowl and toss with cornstarch until evenly coated.
  6. Heat frying oil in a deep pot or fryer to 180°C (350°F).
  7. Carefully drop coated potatoes into hot oil in batches to avoid overcrowding.
  8. Fry for 5 to 6 minutes until deep golden brown and crunchy.
  9. Whisk together paprika, cayenne, garlic powder, onion powder, oregano, chili flakes, and salt in a small bowl.
  10. Remove fries with a slotted spoon, transfer immediately to a bowl, and toss with peri peri seasoning while hot.
  11. Stir mayonnaise, hot sauce, lemon juice, and garlic powder in a bowl to make sauce.

Pro Tip

Never toss wet potatoes in cornstarch. If residual moisture remains after parboiling, the cornstarch turns into a gummy paste instead of a light coating. Make sure to air-dry or thoroughly paper-towel dry your boiled potato sticks before dusting them with cornstarch to ensure maximum crispiness.

Serving & Storage

Serve these hot fries immediately with the spicy creamy sauce for dipping. They pair wonderfully with grilled burgers, fried chicken sandwiches, or roasted meats.

For best taste, enjoy fresh out of the fryer. Store leftover fries in an airtight container in the refrigerator for up to 3 days. Freezing cooked fries is not recommended as it changes their texture.

Reheat refrigerated fries in an air fryer at 200°C (400°F) for 4 to 5 minutes until crispy again. Avoid reheating in a microwave because it makes the coating soggy.

FAQs

Can I bake these fries instead of deep frying?

Yes, you can bake them on a parchment-lined sheet at 220°C (425°F) for 25 to 30 minutes, flipping halfway through.

Why do my fries end up soggy?

Fries become soggy if the oil temperature drops too low during frying or if potatoes were not properly dried before coating.

Can I adjust the spice level of the seasoning?

You can easily decrease or increase the cayenne pepper and chili flakes to suit your heat preference.

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