Waffle Fries Recipe

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1. 1

   Prep potatoes

   Wash and scrub the potatoes thoroughly. Using a waffle/mandoline cutter set to a medium thickness (or a crinkle/waffle blade), slice each potato across the width, rotating 90 degrees between passes to create the waffle pattern. Aim for even, approximately 3–4 mm thick waffle cuts. As you slice, place the cut fries into a large bowl of cold water with ice cubes to stop oxidation and remove surface starch.

2. 2

   Soak and dry

   Soak the waffle-cut potatoes in the ice water for at least 20–30 minutes (up to 1 hour) to draw out excess starch — this helps achieve crispness. After soaking, drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat very dry (excess moisture will cause oil spatter and reduce crispness).

3. 3

   Make coating/seasoning mix

   In a small bowl combine cornstarch, all-purpose flour, baking powder, granulated salt (1.5 tsp), black pepper, smoked paprika, garlic powder, onion powder and cayenne (if using). Mix until uniform. The cornstarch + baking powder combo helps the fries get extra crisp and light on the exterior.

4. 4

   Coat lightly

   Place the dried waffle fries into a large bowl or paper bag. Sprinkle the dry coating mixture over the fries in two light passes — toss or shake gently to distribute evenly. You want a light dusting that adheres to the damp surface, not a thick batter. Tap off any excess coating.

5. 5

   First fry (blanch)

   Pour the vegetable oil into a deep pot or fryer until there's enough oil to fully submerge the fries (about 1.2–1.5 L here). Heat oil to 160°C (320°F). Working in small batches (do not overcrowd), fry the coated waffle fries for 3–4 minutes until soft and pale — they should be cooked through but not browned. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet to drain. Let them rest for 8–10 minutes (this can be done while heating oil to higher temp).

6. 6

   Heat to finish

   Increase the oil temperature to 190–195°C (375–385°F) for the second fry. Monitor with a thermometer so you have a consistent finish temperature.

7. 7

   Second fry (crisp & brown)

   Return the blanched waffle fries to the hot oil in small batches and fry for 1.5–3 minutes, until deep golden brown and crispy. The higher temperature quickly crisps the exterior while keeping the interior tender. Use the slotted spoon or spider to remove fries and drain them on a wire rack or paper towels.

8. 8

   Season & garnish

   While still hot, sprinkle fries with finishing salt to taste and a little extra cracked black pepper if desired. Toss gently to distribute. Sprinkle chopped parsley over for color and fresh flavor, if using.

9. 9

   Serve

   Serve waffle fries hot with ketchup and garlic aioli (or your preferred dipping sauces) on the side. Enjoy immediately for best texture.

10. 10

    Tips & safety

    1) Do not overcrowd the fryer — overcrowding drops oil temperature and makes fries soggy. 2) Keep a lid nearby and never leave hot oil unattended. 3) If you want to prep ahead, blanch fries, cool completely, arrange in a single layer on a baking sheet, freeze until solid, then finish-fry from frozen (add ~1 minute to fry time).