📝 About This Recipe
Elevate the humble potato into a structural masterpiece with these ultra-crispy, double-fried waffle fries. Known for their unique honeycomb shape, these fries offer the perfect surface-to-volume ratio, ensuring every bite is packed with a satisfying crunch and a fluffy interior. Seasoned with a bespoke smoky spice blend, they bring a gourmet gastropub experience right into your home kitchen.
🥗 Ingredients
The Potatoes
- 4 large Russet Potatoes (scrubbed clean, skin-on for extra texture)
- 8 cups Ice Water (for soaking out excess starch)
- 2 quarts Peanut or Vegetable Oil (for deep frying)
Signature Seasoning Blend
- 2 teaspoons Kosher Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
Creamy Dipping Sauce
- 1/2 cup Mayonnaise (full fat for best flavor)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Honey
- 1 tablespoon Fresh Chives (finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your station. Set up a mandoline slicer with the corrugated (wavy) blade attached. Fill a large bowl with ice water.
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2
To achieve the 'waffle' cut, slide a potato down the mandoline blade once. Rotate the potato 90 degrees and slide it down again. This perpendicular cut creates the classic lattice pattern. Repeat until all potatoes are sliced.
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3
Immediately submerge the potato slices in the ice water. Let them soak for at least 30 minutes; this removes surface starch, which is the secret to a crispier fry.
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4
While the potatoes soak, whisk together the salt, smoked paprika, garlic powder, onion powder, oregano, and cayenne in a small bowl. Set aside.
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5
In another small bowl, combine the mayonnaise, Dijon, honey, chives, and black pepper to create the dipping sauce. Refrigerate until serving.
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6
Drain the potatoes and lay them out on clean kitchen towels or paper towels. Pat them thoroughly dry. Any moisture left will cause the oil to splatter and prevent crisping.
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7
Heat your oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Use a candy or oil thermometer to ensure accuracy.
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8
Working in batches, perform the first fry (the blanching stage). Fry the potatoes for 3-4 minutes until they are tender but not browned. They should look pale and slightly limp.
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9
Remove the potatoes with a slotted spoon or spider strainer and drain them on a wire rack. Let them cool completely for at least 15 minutes.
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10
Increase the oil temperature to 375°F (190°C). This higher heat is crucial for the final golden crunch.
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11
Fry the blanched potatoes a second time in batches. This stage takes only 2-3 minutes. Watch for a deep golden-brown color and a rigid, crispy texture.
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12
Remove the fries and immediately transfer them to a large metal bowl lined with a single paper towel.
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13
While the fries are piping hot, sprinkle the seasoning blend over them and toss gently to coat every lattice crevice.
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14
Transfer to a serving platter and serve immediately while the exterior is shattering and the interior is hot.
💡 Chef's Tips
Always use Russet potatoes for fries; their high starch content yields the fluffiest interior. Don't overcrowd the pot during frying, as this drops the oil temperature and results in greasy, soggy fries. If you don't have a mandoline, you can use a crinkle cutter knife, though the waffle pattern is harder to achieve manually. To make ahead, perform the first fry (blanching) and freeze the slices; fry from frozen at 375°F when ready to eat. Ensure the oil returns to the target temperature between every single batch.
🍽️ Serving Suggestions
Serve alongside a juicy Smash Burger topped with caramelized onions. Pair with a cold, crisp Craft IPA or a sparkling lemonade to cut through the richness. Use as a base for 'Waffle Fry Nachos' by topping with melted cheddar, jalapeños, and sour cream. Accompany with a side of spicy buttermilk ranch dressing for a cooling contrast. Great as a side for a classic Fried Chicken Sandwich.