Waffle Fries Recipe
Best fries in all of Philadelphia. Add garlic aioli for 1 more.
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Ingredients
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Waffle Fries
Garlic Aioli (optional, add for $1)
Method
Waffle Fries
Prepare potatoes
Wash and scrub the russet potatoes thoroughly. Leave the skins on. Using a mandoline fitted with a waffle/Crinkle-cut blade or a waffle fry blade, slice the potatoes into 1/4-inch thick waffle cuts. Rotate the potato 90 degrees between passes to create the waffle pattern. Rinse the cut fries in cold water until the water runs clear to remove excess starch.
Soak and dry
Place the rinsed waffle fries in a large bowl of cold water and soak for 30 minutes (or up to 2 hours refrigerated) to firm them and remove starch. Drain the potatoes and spread them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and prevent crisping.
Coat with cornstarch and season
In a large bowl, toss the dried waffle fries with 2 tablespoons cornstarch until evenly coated. This light coating helps create a crisp exterior. Add 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder (adjust seasoning to taste) and toss again to distribute evenly.
Heat oil
In a deep heavy pot or Dutch oven, pour in enough vegetable oil to give at least 2–3 inches of depth (about 6 cups). Attach a thermometer and heat oil to 325°F (163°C) for the first blanching fry.
First fry (blanch)
Working in small batches (do not overcrowd), fry the waffle fries at 325°F for 3–4 minutes until they are softened and beginning to take color but not browned. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet to drain. Let the oil return to 325°F between batches.
Rest
Allow the blanched fries to rest at room temperature for 5–10 minutes while you bring the oil temperature up for the final fry. Resting tightens the interior and improves final crispness.
Second fry (crisp)
Increase the oil temperature to 375°F (190°C). Fry the blanched waffle fries in batches for 2–3 minutes or until golden brown and crisp. Remove to a wire rack or paper towel-lined sheet. Immediately season with a pinch more kosher salt while hot, if desired.
Serve
Serve the waffle fries hot and crisp. Offer the optional garlic aioli on the side for dipping. Fries are best eaten immediately.
Garlic Aioli (optional)
In a small bowl, combine 1 cup mayonnaise, 2 minced garlic cloves, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon olive oil. Whisk until smooth and emulsified. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or garlic as needed. Chill for at least 15 minutes to allow flavors to meld before serving alongside the fries.