Waffle Fries Recipe
Recipe information
Make Waffle Fries in just 1h . with your choice of sauce
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Ingredients
Waffle Fries
Sauces (choose one or serve multiple)
Waffle Fries
1. Prepare potatoes
Wash and scrub the russet potatoes well. Do not peel unless preferred. Using a mandoline with a waffle/Crinkle-cut blade or a waffle fry cutter (or a sharp chef's knife and a crinkle cutter), slice each potato on the bias, turning 90 degrees between cuts to create the waffle pattern. Aim for slices about 1/4 inch (6 mm) thick. Transfer slices to a large bowl of cold water as you work to remove surface starch and prevent browning.
2. Soak
Soak the cut potatoes in cold water for 20–30 minutes (or up to 2 hours in the refrigerator) to remove excess starch — this yields crisper fries. If short on time, soak 20 minutes at minimum.
3. Dry and dust
Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry — very important for crispness. In a large bowl, combine cornstarch, fine cornmeal (if using), kosher salt, black pepper, smoked paprika, and garlic powder. Toss the dry potato slices gently with the dry seasoning mixture until evenly coated. Shake off any excess dust; you want a thin even coating.
4. Heat oil
In a heavy-bottomed pot or deep fryer, heat canola oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns slowly — about medium-high heat. Maintain a steady temperature; too hot will brown outsides before cooking through, too cool yields greasy fries.
5. Fry in batches
Fry the waffle fries in a single layer in batches of 6–8 pieces (depending on pot size) for 3–4 minutes per batch until the edges begin to turn golden but they are not fully browned. Remove with a slotted spoon to a paper towel–lined tray to drain. Allow oil to return to temperature between batches.
6. Finish crisping
For extra-crispy fries, increase oil temperature to 375°F (190°C) and return the partially cooked batches to the oil for a second fry for 1–2 minutes until deep golden and crisp. Drain on fresh paper towels and immediately season with a light sprinkle (about 1/4 tsp total) of kosher salt while hot.
7. Serve
Transfer the fries to a warmed serving basket or platter. Serve immediately with chosen sauce(s). Waffle fries are best hot and crisp.
Sauces
8. Classic ketchup
Pour ketchup into a small dipping bowl. Serve as-is or mix in a pinch of smoked paprika for a subtle smoky note.
9. Spicy mayo
In a small bowl, combine mayonnaise (1/4 cup) with sriracha (1 tablespoon) and a teaspoon of lemon juice. Whisk until smooth. Adjust sriracha to taste.
10. Chipotle honey dip
In a small bowl, whisk together ketchup (2 tablespoons), mayonnaise (2 tablespoons), minced chipotle in adobo (1 teaspoon), and honey (1 teaspoon) until smooth. Taste and adjust sweetness or heat.
11. Ranch
Pour ranch dressing into a small bowl and serve chilled for a cool contrast to the hot fries.
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