Waffle Fries Recipe

Wash and slice

Scrub the russet potatoes under cold running water to remove dirt. Pat dry with a kitchen towel. Using a mandoline with a waffle/crinkle blade or a waffle-cut knife (or a chef's knife and careful technique), make the first cut across the potato at a 90-degree angle on the mandoline. Rotate the potato 90 degrees and make the second cut to create the waffle lattice. Repeat until both potatoes are cut into waffle shapes. Aim for pieces about 1/4 inch (6 mm) thick.

Rinse and soak

Place the waffle-cut potatoes in a large bowl of cold water and rinse to remove surface starch. Then cover with cold water and soak for 20–30 minutes (or up to 2 hours refrigerated) to remove excess starch and help them crisp when fried.

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat dry thoroughly — moisture will cause oil splatter and prevent crispness.

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne. Stir to blend and set aside.

Heat oil

Pour about 3–4 cups of vegetable oil into a heavy-bottomed pot or deep fryer, leaving at least 2 inches of headspace. Heat the oil to 350°F (175°C). Use a thermometer to monitor temperature; if you don't have one, heat until a small piece of potato sizzles gently and browns in ~2–3 minutes.

First fry (blanch)

Working in a single layer, fry the waffle potatoes in batches for 3–4 minutes until they are pale, softened, and just beginning to take color. Do not overcrowd the pot. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let them rest 5–10 minutes. This low-temp blanch helps cook through without burning.

Increase heat

Raise the oil temperature to 375°F (190°C) for the final fry.

Second fry (crisp)

Return the blanched waffles to the hot oil in batches and fry for 2–3 minutes more, or until golden brown and crisp. Turn after about half the time so both sides crisp evenly. Remove and drain on a wire rack or paper towels.

While the fries are still hot, immediately sprinkle the seasoning mix evenly over them so it adheres. Toss gently with tongs or shake in a bowl to coat. If using, sprinkle chopped parsley and grated Parmesan over the fries for a bright finish and extra savory flavor.

Taste and adjust salt if needed. Serve hot with your choice of dipping sauces (ketchup, aioli, ranch).