Waffle Fries Recipe

Preheat and prepare fries

Preheat oven to 425°F (220°C) or preheat an air fryer to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if baking; this helps crisp both sides.

If using oven: spread the frozen waffle fries in a single layer on the rack or baking sheet. Lightly toss the fries with 2 tbs oil, kosher salt, black pepper and smoked paprika so they are evenly coated.

Bake for 20–25 minutes, flipping once halfway through, until golden brown and crisp. If using an air fryer, arrange fries in a single layer and cook 12–16 minutes, shaking the basket every 5 minutes, until crispy. Actual time will depend on your appliance and fry thickness.

Warm the brisket

While fries are cooking, warm the brisket: place shredded or chopped brisket in a small skillet over medium-low heat with 1 tbs butter and 1 tbs water (or a splash of beef stock). Stir occasionally until heated through, about 4–6 minutes. If brisket is sauced, warm gently to avoid drying; if dry, add a little extra water or barbecue sauce (up to 1 tbs) to moisten.

When the brisket is hot, taste and adjust seasoning with a pinch of salt and pepper if needed. Remove from heat and set aside.

Assemble with cheese

When fries are crisp, transfer the hot fries to an oven-safe tray or keep on the baking sheet. Evenly distribute the warmed brisket across the fries. Sprinkle the shredded cheddar cheese evenly over the brisket and fries.

Return to the oven (or air fryer if it has a tray) and bake at 375°F (190°C) for 3–5 minutes, or until the cheese melts. You can also place under a broiler for 45–90 seconds to bubble and brown the cheese—watch closely to prevent burning.

Remove the loaded fries from the oven. Dollop sour cream in small spoonfuls across the top, drizzle barbecue sauce in a zigzag, and sprinkle sliced green onions and pickled jalapeños if using.

Finish with chopped cilantro or parsley and serve immediately with lime wedges on the side for squeezing over the fries.