📝 About This Recipe
Experience the architectural marvel of the fast-food world right in your own kitchen with these perfectly engineered waffle fries. Known for their iconic 'criss-cross' pattern, these fries offer the ultimate surface area for maximum crunch and superior sauce retention. By using a double-fry technique and a signature seasoned flour dusting, we achieve a glass-like exterior and a fluffy, pillowy center that rivals any drive-thru favorite.
🥗 Ingredients
The Potatoes
- 4 large Russet Potatoes (scrubbed clean and skins left on for texture)
- 8 cups Ice Water (for soaking)
- 2 tablespoons Kosher Salt (for the soaking brine)
Seasoned Dusting
- 1/2 cup Cornstarch (essential for a crisp exterior)
- 1/4 cup All-Purpose Flour
- 1 tablespoon Smoked Paprika (for color and warmth)
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (optional for a subtle kick)
- 1 teaspoon Fine Sea Salt (plus extra for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Frying Oil
- 2 quarts Peanut or Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Prepare your workstation by setting up a mandoline slicer fitted with a corrugated (wavy) blade. Adjust the thickness setting to approximately 1/4 inch.
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2
To create the waffle pattern, run a potato over the blade once. Rotate the potato 90 degrees and run it over the blade again. Repeat this alternating rotation for each slice to achieve the 'criss-cross' holes.
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3
Immediately submerge the cut fries into a large bowl filled with ice water and 2 tablespoons of kosher salt. Soak for at least 30 minutes to remove excess starch, which ensures they get crispy rather than soggy.
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4
While the potatoes soak, whisk together the cornstarch, flour, smoked paprika, garlic powder, onion powder, cayenne, sea salt, and black pepper in a large shallow bowl or a gallon-sized zip-top bag.
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5
Drain the potatoes and spread them out on a clean kitchen towel or paper towels. Pat them thoroughly dry; any moisture left will cause the oil to splatter and prevent the coating from sticking.
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6
In a heavy-bottomed Dutch oven or deep fryer, heat the oil to 325°F (163°C). Use a candy or oil thermometer to ensure accuracy.
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7
Toss the dried potato slices in the seasoned flour mixture until every lattice and crevice is lightly coated. Shake off any excess flour.
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8
Working in batches, carefully lower the fries into the 325°F oil. Fry for 3-4 minutes until they are pale and tender but not yet browned. This is the 'blanching' stage that cooks the interior.
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9
Remove the fries with a slotted spoon or spider strainer and drain them on a wire rack. Let them rest and cool for at least 15 minutes.
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10
Increase the oil temperature to 375°F (190°C) for the second fry.
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11
Fry the blanched potatoes a second time in batches for 2-3 minutes, or until they turn a deep golden brown and feel rigid and crunchy to the touch.
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12
Remove the fries and immediately transfer them to a bowl lined with paper towels. Sprinkle with an extra pinch of sea salt while the oil is still wet on the surface so it adheres.
💡 Chef's Tips
Always use Russet potatoes as their high starch content leads to the fluffiest interior. Don't skip the soak; the cold water bath is the secret to removing surface sugars that cause burning. Ensure your oil returns to the target temperature between batches to prevent greasy fries. If you don't have a mandoline, you can use a crinkle cutter knife, though the 'holes' are harder to achieve. For an extra-crispy result, freeze the blanched fries for an hour before the final high-heat fry.
🍽️ Serving Suggestions
Serve alongside a classic Smash Burger with melted American cheese. Pair with a homemade Honey Mustard or spicy Sriracha Mayo for dipping. Top with melted cheddar, bacon bits, and chives for 'Loaded Waffle Fries'. Serve with a cold, creamy milkshake to balance the salty, savory crunch. Accompany with a tangy coleslaw to cut through the richness of the fried potatoes.