Shake Shack-Style Crinkle Cut Fries (Copycat)

Name: Shake Shack-Style Crinkle Cut Fries (Copycat)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 900 g Yukon Gold potatoes (peeled); 1.5 L vegetable oil (for frying); 1 tsp kosher salt (for the fries); 120 ml mayonnaise (for the sauce); 1 tbsp ketchup (for the sauce); 1 tbsp yellow mustard (for the sauce); 1 tsp pickle brine (for the sauce); pinch cayenne pepper (for the sauce); salt (for the sauce, to taste)

Independent copycat-style recreation, not Shake Shack UAE’s official recipe (theirs is a trade secret) and not affiliated with Shake Shack UAE. This is a home version inspired by the menu item, worked out for a normal home kitchen.

A home version of the crinkle-cut fries format: Yukon Gold potatoes cut with a crinkle cutter, simmered until just tender, fried once, frozen, then fried again for the shatter-crisp finish, with a quick Shack-style dipping sauce on the side. The freeze step is what makes them taste like the restaurant version. It has not been kitchen-tested for this site yet, so treat it as a starting point. The home cost below is an estimate for the ingredients listed, per serving.

Servings

20 min

Prep

20 min

Cook

40 min

Total

Medium

Difficulty

320

Est. calories / serving

What it costs: restaurant vs home

Option	Cost
VeganFries at Shake Shack UAE (typical price, from the menu page)	25 AED
This home version, per serving	4 AED
You save	21 AED (84%)

Restaurant price is the typical figure from our Shake Shack UAE menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.

Ingredients

Amount	Ingredient	Note
900 g	Yukon Gold potatoes	peeled
1.5 L	vegetable oil	for frying
1 tsp	kosher salt	for the fries
120 ml	mayonnaise	for the sauce
1 tbsp	ketchup	for the sauce
1 tbsp	yellow mustard	for the sauce
1 tsp	pickle brine	for the sauce
pinch	cayenne pepper	for the sauce
n/a	salt	for the sauce, to taste

Method

Whisk the mayonnaise, ketchup, mustard, pickle brine, cayenne and a pinch of salt together for the dipping sauce and refrigerate it while you cook the fries.
Cut the peeled potatoes into crinkle-cut strips about 1 cm wide with a crinkle cutter, then soak them in a large bowl of cold water for 30 minutes.
Drain the strips and simmer them in a pot of salted water until just tender, about 4 to 5 minutes, then drain and pat them dry.
Heat the oil to 175 degrees C and fry the strips in batches for 3 to 5 minutes until pale gold and cooked through, then drain on a rack.
Spread the par-fried strips in a single layer on a lined baking sheet and freeze for at least 1 hour until solid.
Fry the frozen strips again at 175 degrees C in batches until deep golden and crisp, about 2 to 3 minutes, then drain and salt at once.
Serve straight away with the chilled dipping sauce.

Tips

The freeze after the first fry is the step that makes these taste like Shake Shack; skipping it gives ordinary diner fries.
Do not crowd the pot, or the oil temperature drops and the fries turn soggy.
Salt the fries the moment they leave the oil so the salt sticks.

Allergen caution: whether the home version contains allergens depends entirely on the ingredients and brands you use. Check every label, and take extra care with shared surfaces and frying oil if anyone eating has an allergy.

Recipe credit: adapted in our own words from the tested recipe by Copycat Spices. Their Copycat Shake Shack Crinkle-Cut Fries recipe, built from the Shake Shack cookbook method of simmer, fry, freeze and fry again, was the reference point for the double-fry and freeze method here. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at Copycat Spices.

See the full Shake Shack UAE menu & prices The original item: VeganFries