Waffle Fries

Ingredients:

  • Potatoes
  • Oil
  • Salt

Directions

Wash and dry your potatoes; you don’t need to peel them for these fries.

Set the fluted blade of a mandolin to a ¼-½ inch thickness. Using a cross-cutting method (rotating the potato 90 degrees after each pass) slice the potatoes to produce that signature waffle design.

Set the cut potatoes aside in a bowl of water to prevent them from oxidizing and turning brown while you heat your oil.

In a large, heavy pot, heat about three inches of oil to 320° F.

Drain and thoroughly dry the potatoes, or the water will cause the oil to splatter and break down.

Add the potatoes in batches so as not to overcrowd the pot. Fry for 4-5 minutes. Remove the fries, drain, and place to the side on a paper towel.

After all the fries have cooked once in the oil, heat the oil to 375° F.

Again, fry the waffle fries in batches, this time for 2-3 minutes or until golden brown. Then remove from the oil, drain, and rest on paper towels to absorb any excess oil.

While the fries are still hot, season with salt, to taste.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License