Handcut Waffle Fries, Gorgonzola Ranch Recipe

Prepare potatoes

Wash and scrub the potatoes well. Using a waffle (crinkle) cutter or mandoline with a waffle blade, cut each potato into waffle-cut slices. Rotate the potato 90 degrees between cuts to create the waffle pattern. Aim for slices about 1/4-inch thick. As you cut, place the slices into a large bowl of cold water to prevent browning and remove excess starch.

Soak and dry

Soak the waffle-cut potatoes in cold water for 30 minutes to 1 hour (30 minutes is fine if short on time). This removes surface starch for crisper fries. After soaking, drain and rinse the fries, then spread them in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. For best results, let them air-dry for 10–15 minutes.

Coat with cornstarch & season

Place the dried waffle fries in a large bowl. Sprinkle the cornstarch evenly over the fries and toss gently until lightly coated. Then season with the kosher salt and black pepper and toss to distribute evenly.

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 2–3 inches (approximately 3–4 cups depending on pot size). Heat the oil over medium-high heat to 325°F (163°C) for the first fry. If you do not have a thermometer, heat until a small piece of bread sizzles gently but not violently.

First fry (blanch)

Working in batches (do not overcrowd), add a single layer of waffle fries to the oil and fry for 3–4 minutes until they are soft and pale golden but not browned. Use a slotted spoon or spider to transfer fries to a wire rack set over a sheet pan to drain. Repeat with remaining fries.

Increase oil temperature

Increase the oil temperature to 375°F (190°C). Let it stabilize for a few minutes between batches.

Second fry (crisp)

Fry the blanched fries in batches again for 2–3 minutes or until deep golden brown and crispy. Remove with a slotted spoon and place on a wire rack. Immediately season lightly with a pinch of salt while still hot, if desired.

Drain and keep warm

Keep finished fries in a warm oven (200°F / 95°C) on a rack over a sheet pan while remaining batches fry to keep them crisp. Serve hot.

Combine base

In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and combined.

Add seasonings and cheese

Stir in the crumbled Gorgonzola, chopped chives, chopped parsley, garlic powder, onion powder, white wine vinegar, salt, and freshly ground black pepper. Mix gently so some Gorgonzola crumbles remain chunky for texture.

Adjust consistency & chill

If the dressing is too thick, add additional buttermilk, 1 tablespoon at a time, to reach desired dipping consistency. Taste and adjust seasoning (salt, pepper, or vinegar) as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving.

Arrange the hot waffle fries on a platter or individual plates. Spoon or drizzle the Gorgonzola Ranch into a small serving bowl and place it alongside the fries. Sprinkle extra Gorgonzola crumbles and chopped chives over the fries for garnish. Serve immediately while fries are hot and crispy.