Homemade Crispy Crinkle-Cut Fries (Arby's Style)

Drain the potatoes completely. Spread them out on a clean kitchen towel or several layers of paper towels and pat them as dry as possible. Any remaining moisture will cause oil to splatter and fries to steam instead of crisping.

In a large, heavy-bottomed pot or Dutch oven, pour the frying oil to a depth of about 3-4 inches. Heat the oil over medium-high heat to 300°F (150°C). Use a candy/deep-fry thermometer to monitor the temperature.

Carefully add about one-third of the potatoes to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature too much. Fry for 5-7 minutes, or until the fries are cooked through but still pale and limp. They should be tender when pierced with a fork. Remove the fries with a slotted spoon and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining potatoes, working in batches.

Once all potatoes have been par-fried, increase the oil temperature to 375°F (190°C).

Return the par-fried potatoes to the hot oil in batches. Fry for another 3-5 minutes, or until they are golden brown and crispy. Keep a close eye on them, as they can burn quickly at this stage.

Remove the crispy fries from the oil with a slotted spoon and immediately transfer them to a clean wire rack set over a baking sheet. Season generously with salt, and optional garlic powder and paprika, while they are still hot. Toss gently to ensure even coating.

Serve immediately with your favorite dipping sauces.