Waffle Fries Recipe

Wash and scrub the potatoes well to remove any dirt. Pat dry.

Using a mandoline with a waffle/ crinkle cut blade or a waffle fry cutter, slice each potato to create waffle (lattice) cuts: cut across the potato, rotate 90 degrees, then slice again so the blade creates the waffle pattern. Aim for ~1/4-inch thick slices. Work carefully so slices remain intact; keep unused potatoes submerged in cold water to prevent browning.

Place the waffle-cut potato slices in a large bowl and cover with the cold water and ice cubes. Soak for 30 minutes to remove excess starch; this helps them crisp.

After soaking, drain the potatoes and rinse under cold water until water runs clear. Spread on clean kitchen towels or paper towels and dry thoroughly — moisture will cause oil splatter and reduce crispness.

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika (if using). Stir to blend evenly. Keep the seasoning mixture nearby for finishing after frying.

Light coating

Toss the dried waffle-cut potatoes with the cornstarch in a large bowl until they are lightly and evenly coated. Shake off any excess cornstarch; you want a thin dusting, not a thick batter.

Heat a heavy-bottomed pot or deep skillet with at least 2 inches of oil. Pour in the vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of potato in — it should sizzle steadily and start to bubble but not burn immediately.

Fry the waffle fries in batches (do not overcrowd) for 3–4 minutes per batch until pale golden and slightly tender. Use a slotted spoon or spider to turn as needed so they cook evenly. Remove to a wire rack or paper towels to drain briefly.

Increase oil temperature to 375°F (190°C) for the second fry. Fry the batches a second time for 1–2 minutes, or until deeply golden and very crisp. The two-stage frying (blanch then crisp) yields the best texture.

Transfer the finished fries to a wire rack or a plate lined with paper towels. While still hot, immediately sprinkle with the prepared seasoning mix and toss gently so the spices adhere. Finish with the finishing salt to taste.

If desired, sprinkle chopped fresh parsley over the hot fries for color and a touch of freshness.

Serve immediately with dipping sauces such as ketchup, aioli, or spicy mayo. Leftover fries will lose crispness; re-crisp in a 425°F (220°C) oven for 5–7 minutes on a baking sheet if needed.