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Crinkle-cutting is slicing that leaves a corrugated surface.
''Pommes gaufrettes'', grid fries, waffle fries, crinkle-cut or criss-cross fries are fries obtained by quarter-turning the potato before each pass over the corrugated blade of a mandoline and deep-frying. This increases the surface area relative to the volume, exposing a larger area to the cooking process and allowing more water vapor to escape, resulting in a product that is crisper, and perhaps tastier as more of it is subject to the browning and flavor-producing effects of the
McCoy's Crisps.jpg, Ruffled potato chips
Sweet potato fries (1).jpg, Sweet potato fries or "wavy fries"
Crinkle-cutting is slicing that leaves a corrugated surface.
Waffle fries
''Pommes gaufrettes'', grid fries, waffle fries, crinkle-cut or criss-cross fries are fries obtained by quarter-turning the potato before each pass over the corrugated blade of a mandoline and deep-frying. This increases the surface area relative to the volume, exposing a larger area to the cooking process and allowing more water vapor to escape, resulting in a product that is crisper, and perhaps tastier as more of it is subject to the browning and flavor-producing effects of the Maillard reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and man ...
which takes place during cooking.
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References
cutting techniques (cooking) french fries {{cooking-stub