For Standard, Shoestring, and Steak Fries

1. Wash and peel (optional) the potato.
2. Cut a sliver equal to the thickness of french fry that you desire. ¼ inch for standard fries, ⅛ inch for shoestring fries, and ½ inch for steak fries
3. Stabilize the potato with the cut side down, and continue to cut slivers of equal thickness lengthwise along the entirety of the potato.
4. Stack these slivers two-high cut side down, and slice into strips of equal thickness dependent on french fry thickness.

For Potato Wedges

1. Wash and peel (optional) the potato.
2. Cut the potato in half lengthwise.
3. With the cut side against the cutting board for stability, cut each of those halves in half again, lengthwise.
4. 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.

For Crinkle-Cut Fries

1. Wash and peel (optional) the potato.
2. Using the crinkle cutter tool, cut off a ¼ to ½ inch thick sliver lengthwise from the potato.
3. 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.
4. Stacking about two slivers high, crinkle side down, use the tool to cut those slivers into ¼ to ½ inch thick rectangles.

For Waffle Fries

1. Wash and peel (optional) the potato.
2. Using the crinkle-cutter, push down through the tip of the potato.
3. Rotate the potato 90 degrees, and push the crinkle cutter through the round, about ¼ to ½ inch away from the previous slice.
4. Continue this alternating slicing and rotating method until the potato is completely cut.

For Curly Fries

1. Wash and peel (optional) the potato.
2. Cut off the tips of the potato on either end.
3. Attach flat ends of the potato to your spiralizer and twist the crank until your potato is entirely spiralized.