Waffle Fries- Large Recipe
Make Waffle Fries- Large Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Waffle Fries
Method
Waffle Fries
Prep potatoes
Wash the potatoes thoroughly to remove dirt. Using a waffle-cut (crinkle) mandoline or a waffle fry cutter attachment, cut each potato into waffle slices. To get the waffle pattern, rotate the potato 90 degrees between passes. Aim for pieces about 1/4-inch (6 mm) thick. Place cut fries in a large bowl of cold water as you go.
Rinse and dry
Soak the cut fries in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch — this helps achieve crispness. Drain and rinse under cold water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat completely dry. For best results, let air-dry on a wire rack for 10–15 minutes.
Coat with cornstarch and seasonings
Place the dried waffle fries in a large bowl. Sprinkle the cornstarch over the fries and toss gently to coat evenly. In a small bowl combine the salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning mix over the fries and toss to distribute. (If using parmesan for a cheesy variant, reserve it to sprinkle immediately after frying.)
Heat oil
Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (enough to fully submerge fries). Heat the oil to 350°F (175°C). Use a thermometer to monitor temperature. Maintain steady temperature for frying; it may drop when fries are added.
Fry the waffle fries — first fry (blanch)
Working in batches to avoid overcrowding, carefully add a single layer of waffle fries to the hot oil. Fry for 3–4 minutes until they are pale, soft, and lightly cooked but not browned. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels. Allow fries to rest for 5 minutes.
Fry the waffle fries — second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 1.5–3 minutes, until golden brown and crisp. Remove and immediately season with any remaining salt and, if using, sprinkle grated parmesan while still hot so it adheres. Transfer to a wire rack or paper towel-lined tray to drain briefly.
Finish and serve
If desired, toss the hot fries with the chopped fresh parsley for color. Serve immediately with ketchup, fry sauce, ranch, or your preferred dip.