Waffle Fries Recipe

Prep potatoes

Wash potatoes thoroughly; do not peel unless you prefer skinless fries. Using a waffle-cut mandoline or crinkle/waffle cutter, cut potatoes into 1/4-inch thick waffle slices. To get the waffle pattern, slice once, rotate the potato 90 degrees, and slice again. Work quickly to keep slices even.

Rinse and dry

Place cut waffle fries in a large bowl of cold water and swish to remove surface starch. Drain and repeat until water runs mostly clear (2–3 rinses). Soak the fries in cold water for 20–30 minutes to firm them and remove more starch. Drain and spread fries on clean kitchen towels or paper towels; pat thoroughly dry — moisture causes oil splatter and reduces crispness.

Coat lightly

In a small bowl, whisk cornstarch and water into a thin slurry. Toss the dried waffle fries in a large bowl with the cornstarch slurry, ensuring an even, very light coating. This helps create a crisp exterior. Do not overcoat; just enough to tack the surface.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches, leaving adequate headspace. Heat oil over medium-high heat until it reaches 325°F (160°C) for the first blanch. If you don't have a thermometer, test by dropping one small fry: it should sizzle gently but not brown immediately.

First fry (blanch)

Working in small batches (6–8 waffle fries depending on pot size), fry at 325°F (160°C) for 3–4 minutes until pale, slightly softened, and just beginning to take color at the edges. Avoid crowding. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet; let rest for 5 minutes. Repeat with remaining batches.

Increase heat

Raise oil temperature to 375°F (190°C) for the final crisping. Allow oil to come back to temperature between batches.

Second fry (crisp)

Fry the blanched waffle fries in batches at 375°F (190°C) for 2–3 minutes until golden brown and crisp. Remove to the wire rack or a tray lined with paper towels to drain briefly.

Season

While fries are still hot, sprinkle evenly with kosher salt, black pepper, smoked paprika, and garlic powder if using. Toss gently to coat. Taste and adjust seasoning to preference.

Serve

Transfer to a serving platter. Garnish with chopped parsley if desired and serve immediately with ketchup, ranch, or your preferred dips.

Place ketchup and ranch in small bowls alongside the fries for dipping. Sprinkle chopped parsley over fries just before serving for color and a fresh note.