📝 About This Recipe
Transform the humble potato into a structural masterpiece with these golden, lattice-cut waffle fries that boast an incredible surface area for maximum crunch. By utilizing the air fryer, we achieve that deep-fried snap without the heavy oil, seasoned with a sophisticated blend of aromatic herbs and savory garlic. These fries are the ultimate comfort food upgrade, offering a satisfying texture that holds onto sauces better than any other cut.
🥗 Ingredients
The Potatoes
- 3 large Russet Potatoes (scrubbed clean, skin-on for texture)
- 4 cups Ice Water (for soaking out excess starch)
The Seasoning Blend
- 2 tablespoons Avocado Oil (high smoke point is essential)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (for a subtle earthy depth)
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Cornstarch (the secret for extra crispiness)
Finishing Touches
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Parmesan Cheese (finely grated, optional)
👨🍳 Instructions
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1
Set up your mandoline slicer with the corrugated (wavy) blade. To achieve the waffle cut, slice the potato once, rotate the potato 90 degrees, and slice again. Repeat until the entire potato is transformed into lattices.
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2
Immediately submerge the sliced potatoes into a large bowl filled with ice water. Let them soak for at least 30 minutes to remove surface starch, which ensures they get crispy rather than soggy.
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3
Drain the potatoes and lay them out on a clean kitchen towel or paper towels. Pat them thoroughly dry; any remaining moisture will create steam and prevent browning.
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4
In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, dried oregano, kosher salt, black pepper, and cornstarch.
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5
Transfer the dried potatoes to a large dry mixing bowl. Drizzle with the avocado oil and toss by hand until every lattice is thinly coated.
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6
Sprinkle the seasoning and cornstarch mixture over the potatoes. Toss vigorously to ensure the seasoning is evenly distributed into all the ridges.
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7
Preheat your air fryer to 380°F (195°C) for 5 minutes. A hot basket is crucial for preventing sticking.
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8
Place the fries in the air fryer basket. For the best results, do not fill the basket more than halfway to allow for proper airflow.
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9
Cook for 18-22 minutes. Every 5-6 minutes, remove the basket and give it a vigorous shake to redistribute the fries.
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10
During the last 3 minutes of cooking, increase the temperature to 400°F (205°C) to give them a final blast of heat for maximum crunch.
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11
Check for doneness; the fries should be deep golden brown and feel rigid. If they still feel soft, add 2-3 more minutes.
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12
Transfer the hot fries to a serving bowl. Immediately sprinkle with fresh parsley and grated Parmesan cheese if using.
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13
Serve immediately while hot and crisp with your favorite dipping sauces.
💡 Chef's Tips
Always use Russet potatoes as their high starch content leads to the crispest exterior. Don't skip the soak; removing the surface starch is the difference between a limp fry and a crunchy one. Avoid overcrowding the basket—cook in two batches if necessary to ensure the hot air can reach every surface. Use avocado or light olive oil; butter or extra virgin olive oil have lower smoke points and may burn at high air fryer temps. If your fries aren't crisping, they might be cut too thick or weren't dried properly before oiling.
🍽️ Serving Suggestions
Serve alongside a spicy Sriracha-mayo or a classic homemade fry sauce. Pair with a cold, crisp Lager or a sparkling lemonade to cut through the salt. Use as a base for 'Waffle Fry Nachos' topped with melted cheddar, jalapeños, and sour cream. Perfect as a side for a gourmet Wagyu beef burger or a crispy chicken sandwich.