There are many easy steps to transform Yukon potatoes into their friable state. When you’re ready to fry your crinkle cuts, here’s a simple way to do it. We like to fry our potatoes in two batches to maintain the temperature of the oil.
- Pour the oil into a heavy, deep pot to a depth of 4 inches. Heat over medium-high heat until the temperature of the oil reaches 350°F on a candy thermometer.
- Use a wire spider or slotted spoon to carefully lower the frozen fries into the hot oil. Deep-fry until they’re deep golden brown and crisp, 2 to 3 minutes. Transfer the fries to paper towels to drain. Salt and serve immediately.
- Peel potatoes, and submerge in a bowl of cold water to keep them from turning brown.
- With the crinkle cutter, cut the potato lengthwise into ½-inch slices.
- Cut each potato slice lengthwise into ½-inch-thick fries.
- Rinse the fries in cold water, then simmer over medium heat until just tender.
- Transfer the boiled fries to a wire rack to drain and cool. Pat with paper towels.
- Pour canola oil into a heavy, deep pot and heat until 350°F. Working in batches, fry until potatoes are pale gold and tender, 10 to 12 minutes. Drain.
- Spread the fries on a baking pan and freeze to wick remaining moisture. At this point, they can be frozen in a plastic bag for future frying.
- Fry in batches in canola oil at 350°F until deep golden brown and crisp. Drain and salt.
Excerpted from Shake Shack: Recipes & Stories by Randy Garutti, Mark Rosati and Dorothy Kalins, copyright © 2017, published by Clarkson Potter, an imprint of Penguin Random House LLC.