Waffle Cut Fries Recipe

Wash and prepare potatoes

Scrub the russet potatoes thoroughly under cold running water to remove dirt. Do not peel unless you prefer; leaving the skin adds texture and flavor. Pat the potatoes dry with a clean towel.

Cut waffle pattern

Using a mandoline fitted with a waffle/ crinkle blade (or a sharp chef's knife if comfortable), cut the potatoes into 1/4-inch thick slices in a waffle pattern: make the first cut, rotate the potato 90 degrees, then make the next cut so the ridges intersect and create a lattice. Keep slices roughly the same thickness so they cook evenly. Collect pieces and separate any stuck layers gently.

Soak

Place the cut waffles in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours. This removes excess surface starch and helps the fries crisp better.

Dry thoroughly

Drain the potato slices and spread them in a single layer on clean kitchen towels or paper towels. Press to remove as much moisture as possible. Any remaining surface water will cause oil splatter and reduce crisping.

Heat oil

In a deep, heavy-bottomed pot or deep fryer, pour enough oil to give at least 1 to 1.5 inches depth (about 2 cups). Attach a thermometer and heat the oil to 325°F (160°C) for the first, blanching fry.

Blanch (first fry)

Working in small batches (6–8 waffle slices at a time, depending on pot size), gently lower the dry potato waffles into the 325°F oil. Fry for 3–4 minutes until they are tender but not browned. Use a slotted spoon or spider to transfer them to a wire rack set over a baking sheet; this keeps them from steaming. Let them cool for 10–15 minutes. Repeat until all are blanched.

Increase heat

Raise the oil temperature to 375°F (190°C) for the finish fry. If using a skillet, ensure oil returns to temperature between batches.

Finish fry

Fry the blanched waffle potatoes in batches at 375°F until golden brown and crisp, about 2–3 minutes per batch. Turn once or gently agitate the basket to ensure even browning. Do not overcrowd the fryer.

Drain and season

Using the skimmer, remove fries and let them drain on a wire rack or paper towels. Immediately sprinkle fine sea salt and freshly ground black pepper over the fries while still hot so seasoning adheres.

If using the optional seasoning blend, mix smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. After the hot fries are drained and lightly salted, sprinkle the seasoning blend evenly over the fries and toss gently to coat.

For a finishing touch, while fries are still hot, sprinkle chopped fresh parsley and grated parmesan over them. Serve immediately.