Waffle Fries Recipe
Make Waffle Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Waffle Fries
Method
Waffle Fries
Prepare potatoes
Wash and scrub the potatoes well to remove dirt. Using a mandoline with a waffle or crinkle-cut blade (or a sharp knife and a crinkle cutter), slice the potatoes into waffle cuts about 1/4 inch (6 mm) thick. To make the waffle pattern, rotate the potato 90 degrees between slices. As you slice, transfer cut potatoes into a bowl of cold water to prevent browning.
Rinse and dry
Soak the sliced potatoes in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch—this improves crispness. Drain and rinse under cold running water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat very dry. For best results, let them air-dry on a rack for 15 minutes.
Preheat oil
Pour the vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge fries). Heat the oil to 325°F (160°C) for the first fry. Use a thermometer to maintain an accurate temperature.
First fry (blanching)
Working in small batches to avoid crowding, fry the waffle fries for 3–4 minutes until they are softened but not browned. They should be pale and slightly limp. Use a slotted spoon or spider to transfer fries to a paper towel–lined tray to drain. Let oil return to 325°F between batches.
Prepare seasoning slurry
In a small bowl combine the cornstarch and cold water to make a thin slurry. In a separate small bowl mix the salt, black pepper, smoked paprika, and garlic powder.
Increase oil temperature
Raise the oil temperature to 375°F (190°C) for the second fry to crisp the exterior.
Second fry (crisping)
Fry the blanched waffle fries in batches at 375°F for 2–3 minutes until golden brown and crispy. Remove fries with a slotted spoon and drain on fresh paper towels.
Toss with slurry and seasonings
Working quickly while fries are hot: lightly toss each batch in a large mixing bowl with the cornstarch slurry (use just enough to lightly coat—about 1/2 tbs per batch) so seasoning adheres. Immediately sprinkle the seasoning mix over the fries and toss to coat evenly.
Finish and serve
Transfer fries to a serving platter, sprinkle with chopped fresh parsley if using, and serve immediately with your choice of dips (ketchup, aioli, or ranch). Taste and add more salt if needed.