Waffle Fries Recipe
Make Waffle Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Seasoning & Coating
Frying
Finishing & Serving
Method
Potatoes & Prep
- 1
Wash and trim
Rinse the russet potatoes under cold water to remove soil. Pat dry. Leave the skin on for texture and flavor or peel if preferred.
- 2
Cut waffle fries
Using a waffle-cut (crinkle) cutter or a mandoline with a waffle blade, slice each potato. To get the waffle lattice, rotate the potato 90 degrees between two passes so that each potato makes a cross-hatched slice. Aim for slices about 1/8–3/16 inch (3–5 mm) thick so they cook evenly.
- 3
Soak
Place the cut waffle fries in a bowl of cold water and let soak for 30 minutes (or up to 2 hours). This removes surface starch and helps crispiness. For best results, change the water once if it becomes very cloudy. After soaking, drain and transfer fries to a bowl of ice water for 5 minutes, then drain thoroughly and pat very dry with clean kitchen towels or paper towels.
Seasoning & Coating
- 4
Dry and toss with cornstarch
Once the waffle cuts are completely dry, put them in a large bowl. Sprinkle the 2 tbs cornstarch evenly over the fries and toss gently until each piece has a light dusting. The cornstarch helps absorb moisture and create a crisp crust.
- 5
Mix seasoning
In a small bowl combine kosher salt, smoked paprika, garlic powder, black pepper, and cayenne (if using). Reserve about 1/2 tsp of the salt mixture to finish after frying; toss the rest with the cornstarch-coated fries so seasoning is distributed before frying.
Frying
- 6
Heat oil
Pour 1.5 cups of neutral oil into a deep heavy-bottomed skillet or a medium Dutch oven to create about 1 to 1.5 inches of oil. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of potato—bubbles should form steadily and it should sizzle.
- 7
Fry in batches
Working in a single layer and without overcrowding, carefully lower a batch of waffle fries into the hot oil. Fry for 3–4 minutes, turning occasionally with a slotted spoon or spider so they brown evenly. Remove when golden and crisp. Repeat with remaining fries. Maintain oil temperature between 325–350°F (160–175°C); it will drop slightly with each batch. Allow oil to come back up to temperature before adding the next batch.
- 8
Drain
Transfer fried waffles to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil for 1–2 minutes.
Finishing & Serving
- 9
Season and rest
While still hot, sprinkle the reserved finishing salt and additional seasonings to taste over the fries so they adhere. Toss gently to distribute. Optionally, sprinkle chopped fresh parsley for color.
- 10
Serve
Serve the waffle fries immediately with ketchup or your favorite dipping sauce. For best texture, enjoy within 10 minutes of frying.