Waffle Fries- Small Recipe

Prepare potatoes

Wash and scrub 2 medium russet potatoes. Using a mandoline with a waffle/crinkle blade or a waffle fry cutter, slice potatoes into 1/4-inch thick waffle cuts: make the first cut, rotate the potato 90 degrees, then make the second cut to create the lattice pattern. Aim for uniform thickness so fries cook evenly.

Rinse and dry

Place the cut waffle fries in a bowl of cold water and swish for 1–2 minutes to remove excess starch. Drain and repeat until water runs clearer (1–2 rinses). Spread fries on a clean kitchen towel or paper towels and pat completely dry. Let them air-dry 10 minutes if time allows.

Coat

In a large bowl, toss the dried waffle fries with 1 tablespoon cornstarch to lightly dust them (this helps crisping). In a small bowl combine garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle the spice mix over the fries and toss to distribute evenly.

Heat oil

Pour 2 cups of vegetable or canola oil into a heavy, deep skillet or pot (enough to give at least a 1–1.5 inch depth) and heat to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of potato sizzles and rises immediately.

Fry in batches

Working in a single layer (do not overcrowd), carefully lower a small batch of waffle fries into the hot oil using a spider or slotted spoon. Fry 3–4 minutes, turning once, until golden brown and crisp. Remove fries with a slotted spoon and transfer to a paper-towel–lined tray. Repeat with remaining fries.

Finish and season

While fries are still hot, immediately sprinkle with an additional pinch of salt to taste and toss gently to distribute. If using, sprinkle chopped fresh parsley for color and aroma.

Combine ketchup and mayonnaise in a small bowl. Stir in hot sauce if you want a spicy kick. Taste and adjust proportions to preference. Serve alongside hot waffle fries.