Hot Honey Sweet Fries Recipe

Wash and cut potatoes

Scrub the russet potatoes well. Using a mandoline with a waffle-cut blade or a crinkle/waffle cutter, cut each potato into waffle cuts: make the first slice, rotate the potato 90 degrees, then slice again to create the waffle pattern. Aim for 1/4-inch thick waffle fries. If you don't have a mandoline, use a sharp knife and a crinkle cutter to approximate the shape.

After cutting, place the waffle-cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. This helps them crisp better.

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them. Position racks to allow airflow; if you have a convection setting, use it for extra crispness.

Drain the soaked potatoes and transfer to a clean kitchen towel or several layers of paper towels. Pat thoroughly dry; moisture will prevent crisping.

In a large bowl, toss the dried waffle fries with 3 tbsp neutral oil, 1 tsp salt and 1 tsp black pepper until evenly coated.

In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, brown sugar, kosher salt, and ground cayenne. Stir to blend evenly.

Sprinkle the Mile High Seasoning over the oiled fries and toss thoroughly so each piece is lightly coated (reserve a small pinch for finishing if desired).

Arrange the seasoned waffle fries in a single layer on the prepared baking sheets, leaving space between pieces. Use two sheets and rotate halfway through baking for even crisping.

Bake at 425°F (220°C) for 25–30 minutes, flipping or rotating the sheets halfway (at about 12–15 minutes). Bake until edges are golden brown and crisp. If using convection, check at 18–22 minutes.

While fries bake, combine 1/4 cup honey, 1 tbsp water, 1 tsp apple cider vinegar, 1 tsp hot sauce, 1/2 tsp red pepper flakes (optional), and 1/4 tsp salt in a small saucepan over low heat.

Gently warm and whisk until slightly thinned and glossy, about 2–3 minutes. Do not boil hard — just heat enough to meld flavors. Taste and adjust heat or acidity as preferred.

When fries are done, transfer them to a large mixing bowl while hot. Pour the warm hot honey glaze over the fries — start with about half the glaze and toss gently to coat; add more if you want a sweeter, stickier finish. The heat of the fries helps the honey distribute evenly.

Sprinkle chopped parsley and grated Parmesan (if using) over the glazed fries. If you reserved a pinch of Mile High Seasoning, dust a small amount over the top for contrast.

Serve immediately on a platter while hot and crisp. Provide extra hot honey on the side for dipping.