Waffle Fries
waffle fries have a cult following: the lattice shape creates pockets of crisp that sing against a soft, pillowy interior.
Calories: 280kcal
Equipment
- Mandoline (with waffle or crinkle blade)
- Heavy-bottomed pot or deep fryer (with thermometer)
- Wire cooling rack and sheet pan
- Large bowl
- Clean kitchen towels
Ingredients
- 900 g 2 lb Russet potatoes
- 30 g 2 tbsp cornstarch
- 8 g 1½ tsp kosher salt, divided
- 5 g 1 tsp smoked paprika
- 240 ml 1 cup neutral oil (canola, peanut, or vegetable)
- Ice water for soaking
Instructions
- Shape: Cut potatoes into waffle shape using a mandoline. Make one pass, rotate potato 90 degrees, and repeat until all potatoes are cut into a uniform lattice pattern.
- Soak: Place cut potatoes in a bowl of ice water. Agitate gently, then soak for 20 minutes until water clears.
- Dry & Coat: Drain potatoes and pat very dry with towels. In a large bowl, toss potatoes with cornstarch, smoked paprika, and half the salt until evenly coated.
- First Fry: Heat oil to 150°C (300°F). Fry in batches without overcrowding until potatoes are soft but still pale, about 5–7 minutes. Remove to a wire rack to rest for 5 minutes.
- Second Fry: Increase oil temperature to 190°C (375°F). Return fries in small batches until deep golden brown and crisp, about 2–4 minutes.
- Season & Serve: Drain fries on rack and season immediately with remaining salt. Serve hot.
Notes
- Soaking is key: Ice water removes excess starch, ensuring maximum crispiness.
- Dry thoroughly: Any moisture will prevent proper crisping.
- Fry in batches: Avoid overcrowding to maintain oil temperature and even frying.
- Serve immediately: Waffle fries are best enjoyed fresh and hot.