Crinkle-Cut Potato Fingers

Learn the secrets to making your own specially seasoned home fries. 


  • 4 medium baking potatoes (1 3/4 pounds)
  • 1 tablespoon mayonnaise
  • 1 package (0.4 ounce) dry buttermilk recipe ranch salad dressing mix


  1. Preheat oven to 400°F. Scrub potatoes clean and pat dry with paper towels, but do not peel.

  2. On Cutting Board, cut each potato in half lengthwise using Crinkle Cutter. Place potato halves, cut side down, on cutting board. Cut lengthwise into quarters.

  3. Place potatoes in Classic Batter Bowl. Add mayonnaise. Cover Batter Bowl with lid and shake until potatoes are evenly coated. Uncover and sprinkle dry salad dressing mix over coated potatoes. Cover with lid and shake again until potatoes are evenly coated.

  4. Place Large Round Stone with Handles on Rack. Arrange potatoes in a single layer on Baking Stone with the skin side of the potato touching the Baking Stone.

  5. Bake 35-40 minutes or until potatoes are golden brown. Using Oven Mitts, remove from oven.


  • Makes 6 servings  servings

Nutrients per serving:

Approximately 140 calories and 2 grams of fat 

Cook's Tips:

With the skins left on, potatoes keep more of their nutritients, those things that are good for your body. Some people think potatoes with skins left on are more flavorful, but if you know you don't like potato skins you can scrub the potatoes then peel them with the Vegetable Peeler before cutting. 

Using the Crinkle Cutter is a decorative way to cut potatoes and lots of other vegetables. To use, place one end of Crinkle Cutter on the Cutting Board and use a rocking motion to cut through foods. Always keep the end of the Crinkle Cutter closest to your body firmly anchored to the Cutting Board and fingers out of the way.

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