How To Cut Potatoes Into French Fries (5 Styles)

French fries always seem like a good idea. There’s simply no resisting their crispy, salty, mouth-watering goodness.

But what if you don’t feel like leaving the house or supporting a fast-food restaurant chain to get your fried potato fix?

Put on your apron, grab a few ingredients, and we’ll get to work. Making french fries is easier than it seems. And the ones you make at home will most certainly be a healthier, more cost-effective, and tastier alternative to the mass-produced chain-store variety.

I’ll walk you through how to cut potatoes into whichever variation of french fry you’re craving, so you can get on with frying up some potato-ey deliciousness.

In This Article

5 Ways To Cut Potatoes For Delicious Fries

Standard, Shoestring, and Steak Fries

The steps you’ll follow to cut standard, shoestring, or steak fries are the same. The only real difference will be the thickness of the end product.

Wash and dry your potatoes, taking extra care if you choose to leave the potato peels intact. Really scrub those potato skins to remove caked-on dirt from the exterior.

If you’d prefer that french fries come out without potato peel, now is the time to peel the potato.

It’s important to determine the thickness of fry that you are trying to achieve. Standard fries should be ¼ inch thick, shoestring fries should be about ⅛ inch thick, and steak fries are typically ½ inch thick.

Because it’s challenging to cut round objects safely, you’ll want to stabilize the potato before slicing. They have a tendency to roll around the cutting board otherwise.

To stabilize the potato, cut through the potato lengthwise to create a slice equal to the thickness of your desired french fry. For example, if you were aiming for standard fries, cut off ¼ inch sliver of the potato.

The cut edge of the potato is flat and perfect for stabilizing the potato for the rest of your knife cuts.

With the potato cut side down, continue to slice the potato lengthwise into wide slivers that match your desired thickness.

Then, stacking about two slivers at a time, cut side against the cutting board, cut those slivers lengthwise into strips of potatoes that will resemble the french fry you are after.

Potato Wedges

Potato wedges are a variation of french fry that typically keep the potato peel attached. However, if you are not a fan of fries with peels intact, feel free to peel the potato.

Wash and dry your potatoes, taking extra care if you choose to leave the potato peels intact. Really scrub those potato skins to remove caked-on dirt from the exterior.

Cut the potato in half lengthwise.

With the cut side against the cutting board for stability, cut each of those halves in half again, lengthwise.

Finally, with the rounded edge against the cutting board, cut those potato quarters in half again, lengthwise, using the apex of the potato as your starting point for the cut.

You will be left with potato wedges rounded along the bottom that come to a triangular peak that crisps perfectly, whether fried or baked.

Crinkle-Cut Fries

For this type of french fry, you will need a crinkle-cutter tool.

An optional first step is to peel your potato if you dislike french fries with potato skins.

Wash and dry your potatoes, taking extra care if you choose to leave the potato peels intact.

The steps are similar to cutting straight, shoestring, or steak fries. Your first goal is to stabilize the potato. Using the crinkle cutter tool, cut off a ¼ to ½ inch thick sliver lengthwise from the potato.

Roll the potato onto this cut edge, and continue to make ¼ to ½ inch crinkle-cut slivers with the tool, lengthwise, along the entire potato.

Stacking about two slivers high, crinkle side down, use the tool to cut those slivers into ¼ to ½ inch thick crinkly rectangles.

The fries that are cut from the edges of the potato will have one side that is crinkle-cut and one side that is the rounded edge of the potato, but once it is fried up, they will still taste delicious. So it is not worth discarding these potato bits!

Waffle Fries

For this type of french fry, you will need a crinkle-cutter tool.

Waffle fries are found with and without potato peel attached, so it is a matter of personal preference whether or not your peel your potato. If you prefer your french fries to be without potato peel, begin by peeling your potato.

Wash and dry your potatoes, taking extra care if you choose to leave the potato peels intact.

These are the only potatoes that we are discussing today that are cut along the width of the potato into rounds.

Using the crinkle-cutter, push down through the tip of the potato.

Rotate the potato 90 degrees, and push the crinkle-cutter tool through the potato, about a ¼ inch inward from the initial slice.

This may take a few tries to nail because the thickness of the fry will depend on the size of the divots in your crinkle tool. Your goal is to create these window-like squares in the potato round without cutting through the lattice.

Continue slicing the potato into rounds with the tool, rotating the potato 90 degrees after each cut.

Curly Fries

For this type of french fry, you will need a Spiralizer with ¼ inch cut attachment.

If you prefer your french fries to be without potato peel, begin by peeling your potato.

Wash and dry your potatoes, taking extra care if you choose to leave the potato peels intact.

Using your chef knife, cut off the tips of the potato on either end.

Attach these flat ends to your spiralizer and twist the crank until your potato is completely spiralized into curly fries!

No matter which cut of french fry you opt for, you can be sure that once they are fried and salted, they will be utterly delectable!

The Gear You’ll Need

Scrubbed clean and dry potato
Chef knife
Cutting Board
Peeler (optional)
Crinkle-Cutter Tool (optional, for crinkle-cut or waffle fries)
Spiralizer with ¼ inch cut attachment (optional, for curly fries)

A Sharp Knife Is A Safe Knife

When cutting fries, or anything really, it’s important that your knife is sharp before you start slicing.

With a sharp knife, you’re less likely to injure yourself because little force is required to make each cut. That means you can cut with more control, and it’s less likely for the object you’re cutting to slip or roll mid-cut.

Also important, make sure your cutting board is stable on your countertop.

Do not use a warped cutting board that refuses to stay put. A stable surface will prevent shakiness or slippage that could result in injury.

Pro Tip: A damp but rung-out paper towel underneath the cutting board will keep it in place.

And remember, take your time!

You’re not being filmed for the Food Network (even though sometimes I like to imagine I am), so you don’t have to show off your fancy knife skills.

Go slow, be safe!

Frequently Asked Questions

What potatoes are best for french fries?

Starchy potatoes, like russet or Idaho potatoes, are best for frying due to their low moisture content and denser texture.

Do you have to soak french fry potatoes before cooking?

Ideally, yes. Soaking peeled and cut french fry destined potatoes in cold water overnight will leach out excess starch. This way, your fries won’t stick together in the fryer, and you can achieve super crispiness across the entirety of each fry.
However, I would be lying if I told you I’ve never skipped this step before.

Do you peel potatoes for fries?

Peeling the potatoes is an optional step that is up to preference only. You may opt to keep the peels intact to provide nutrients, but make sure to scrub the potatoes well under warm water before cutting.