Waffle Fries Recipe

Prepare potatoes

Wash and dry the potatoes. Using a mandoline with a waffle/waffle-cut or crinkle slicer (or a crinkle cutter on a cutting board), cut the potatoes into 1/4-inch thick waffle slices: slice once, rotate the potato 90 degrees, then slice again so the characteristic waffle holes form. Try to keep slices uniform thickness so they cook evenly.

Rinse and dry

Place the waffle-cut potatoes in a large bowl and cover with cold water. Swirl to remove surface starch for 2–3 minutes, then drain and repeat until water runs mostly clear (1–2 rinses). Spread the slices on clean dish towels or paper towels and pat very dry. Let them air-dry for 10–15 minutes to remove remaining surface moisture.

Optional light coating

In a small bowl mix cornstarch and cold water to make a thin slurry. Toss the dried waffle fries with the slurry very lightly — just to give a slight dusting (this step yields a crisper crust). Shake off any excess slurry and let fries rest on a rack for 5 minutes.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer so oil depth is at least 1½ inches (about 1–1.5 cups for a small pot). Heat oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, test by slipping a small piece of potato into the oil; it should form small bubbles but not brown quickly.

Blanch (first fry)

Working in a single layer and not overcrowding, fry the waffle potatoes for 3–4 minutes until they are just cooked through and slightly translucent but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined sheet pan to drain. Allow fries to cool for 8–10 minutes.

Crisp (second fry)

Increase the oil temperature to 375°F (190°C). Fry the cooled waffle fries in batches for 1.5–3 minutes until golden brown and crisp. Remove to a wire rack and immediately season with the seasoning mixture (see next section) while hot so salt adheres.

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, and optional onion powder. Taste and adjust salt or paprika to your preference. Sprinkle the seasoning evenly over the hot fries right after the second fry so it sticks; toss gently to coat.

Whisk together mayonnaise, ketchup, hot sauce, lemon juice, and black pepper until smooth. Chill in the fridge for 10 minutes to let flavors meld. Serve on the side with the warm waffle fries.