Crinkle-Cut Fries from Raising Cane's feature golden, crispy ridged potatoes seasoned to perfection, delivering a satisfying crunch and soft interior that perfectly complements their signature dipping sauce.
Equipments
- Deep fryer
- Crinkle-cut potato cutter
- Potato peeler
- Knife
- Cutting board
- Fry basket
- Mixing bowl
- Tongs
- Paper towels or wire rack
Ingredients
- 4 large russet potatoes
- Vegetable oil (for frying)
- Kosher salt
- 4 large russet potatoes
- Vegetable oil (for frying)
- Salt
Russet potatoes are the best choice for making crinkle-cut fries due to their high starch content, which ensures a crispy exterior and fluffy interior. Using vegetable oil with a high smoke point, such as canola or peanut oil, is essential for achieving the perfect fry without burning. Make sure to thoroughly peel and wash the potatoes before cutting them into uniform crinkle shapes to ensure even cooking. Season the fries immediately after frying with kosher salt to enhance their flavor and maintain the satisfying crunch. You can recreate the iconic Crinkle-Cut Fries from Raising Cane's copycat menu by following these ingredient tips for the best results.
Instructions
- Wash and peel the russet potatoes.
- Cut potatoes into crinkle shapes using a crinkle-cut potato cutter.
- Rinse cut potatoes in cold water to remove excess starch.
- Pat potatoes dry thoroughly with paper towels.
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- Place fries in fry basket, without overcrowding.
- Fry potatoes for 3–5 minutes until pale and just starting to soften; remove and drain on paper towels.
- Allow fries to cool for a few minutes.
- Raise oil temperature to 375°F (190°C).
- Fry potatoes again for 2–3 minutes until golden, crisp, and crunchy.
- Remove and drain on fresh paper towels or a wire rack.
- Immediately season with kosher salt.
- Serve hot with dipping sauce (optional).
Substitution
Crinkle-Cut Fries from Raising Cane's copycat menu replicate the iconic golden, ridged fries with a perfect balance of crispiness and soft interior that pairs exceptionally well with the signature dipping sauce. If a crinkle-cut potato cutter is unavailable, you can use a sharp knife to create similar ridges by carefully scoring the potatoes before cutting. Russet potatoes are ideal for their high starch content, but Yukon Golds can be substituted for a slightly creamier texture. Vegetable oil is recommended for frying due to its high smoke point, but canola or peanut oil are also suitable alternatives. Your fries will achieve optimal crispiness by double frying: first at a lower temperature to cook through, then at a higher temperature to crisp the exterior.
Tips
Ensure to thoroughly dry the potatoes before frying to prevent oil splatter and achieve maximum crispiness. When frying, avoid overcrowding the basket, as this lowers the oil temperature and results in soggy fries. Use a thermometer to maintain accurate oil temperatures, first frying at 350degF to cook through, then raising to 375degF to crisp the exterior. You should season your fries immediately after removing them from the oil to help the salt adhere properly and enhance the flavor.
Nutritions
Crinkle-Cut Fries from Raising Cane's are made from russet potatoes, which provide complex carbohydrates and some dietary fiber, contributing to energy and digestive health. The deep frying process increases the calorie content due to oil absorption, primarily adding fats that enhance flavor and texture. Kosher salt adds sodium, which you should consume in moderation to maintain blood pressure balance. Enjoying these fries occasionally allows you to savor their satisfying crunch while managing your overall nutritional intake.
Storage
Store cooked Crinkle-Cut Fries in an airtight container lined with paper towels to absorb excess moisture, then refrigerate for up to 3 days. To reheat, spread your fries on a baking sheet and warm them in a preheated oven at 400degF (205degC) for about 10 minutes to regain crispiness. Avoid microwaving, as this method will make Your fries soggy and less enjoyable.
Variation or Alternatives
Try using sweet potatoes instead of russet potatoes to add a natural sweetness and boost vitamin A content in your fries. Air-frying can be used as a healthier cooking method, reducing oil absorption while still achieving a crispy texture. For extra flavor, sprinkle paprika, garlic powder, or grated Parmesan cheese immediately after frying to enhance taste. You can also soak the cut potatoes in cold water overnight to maximize crispiness by removing more starch.
Allergies
Crinkle-Cut Fries from Raising Cane's are made primarily from russet potatoes, vegetable oil, and kosher salt, minimizing common allergens such as gluten, dairy, and nuts. However, individuals with potato allergies or sensitivities to certain types of cooking oils should exercise caution. Your reaction risk may also increase if the fries are prepared in shared fryers used for allergenic foods.
Why this recipe?
Crinkle-Cut Fries at Raising Cane's are beloved for their perfectly crispy exterior and fluffy interior, which create an irresistible texture contrast. The unique crinkle shape increases surface area, allowing for better seasoning absorption and a satisfying crunch in every bite. You can recreate this iconic side dish at home to enjoy the same bold flavor and crunch that complements Raising Cane's famous chicken finger meals. Making a copycat version brings the restaurant experience to your kitchen, giving you control over seasoning and freshness.