Thin and Crispy Waffle Fries Recipe

This savory Thin and Crispy Waffle Fries recipe is made with Russet potatoes, vegetable oil, and salt. The result is a perfectly crispy, salty side dish that is a fan favorite. This recipe is a perfect companion to burgers or chicken sandwiches and serves enough for four people.

Thin and Crispy Waffle Fries Ingredients

• 2 lbs Russet potatoes (about 3-4 medium potatoes)
• 4 cups vegetable or canola oil for frying
• 1 tsp salt, or to taste
• Optional: For a seasoned salt blend, add 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/4 tsp onion powder to the salt.

How To Make Thin and Crispy Waffle Fries

1. Prepare the potatoes: Use a mandoline with a crinkle or waffle blade to cut the potatoes into the signature waffle shape. Cut the first slice, then rotate the potato 90 degrees before making the next cut. Continue this process until you have a stack of waffle fries. Place the cut potatoes into a large bowl of ice water for at least 30 minutes to remove excess starch.
2. Dry the potatoes: Drain the potatoes completely and spread them on a baking sheet lined with paper towels. Pat them thoroughly dry with more paper towels. This step is essential for a crispy result.
3. Heat the oil: In a large pot or Dutch oven, heat the vegetable oil to 260°F (125°C). Use a deep-fry thermometer to monitor the temperature.
4. First fry (blanching): Working in small batches, carefully add the potatoes to the hot oil. Fry for about 3 minutes until they are slightly softened but have no color. Remove the fries with a slotted spoon and let them drain on a paper towel-lined plate.
5. Second fry (crisping): Increase the oil temperature to 350°F (175°C). Return the blanched fries to the hot oil in batches. Fry for 1-3 minutes, or until the fries are a beautiful golden brown and crispy.
6. Season and serve: Remove the waffle fries from the oil and transfer them to a bowl. Immediately sprinkle with salt and any additional seasonings, tossing to coat. Serve the thin and crispy waffle fries hot.

Recipe Tips

• Use the Right Tool: A mandoline slicer with a waffle blade attachment is necessary to get the classic waffle fry shape. Using a regular knife will not work.
• The Power of the Double-Fry: The two-step frying process is the secret to a perfectly crispy exterior and a tender interior. The first fry cooks the potato through, and the second fry at a higher temperature crisps it up.
• Don’t Overcrowd the Oil: Frying too many potatoes at once will cause the oil temperature to drop, resulting in soggy fries. Fry in small batches to maintain a consistent temperature.
• Dry, Dry, Dry: Patting the potatoes completely dry after soaking is the single most important step for achieving maximum crispiness and preventing dangerous oil splatter.

What To Serve Waffle Fries

These thin and crispy waffle fries are a versatile side dish that pairs well with so many meals. Serve them alongside a juicy hamburger, hot dog, or fried chicken sandwich. For dipping, classic ketchup is a must, but they also go great with garlic aioli, barbecue sauce, or a spicy sriracha mayo.

How To Store Waffle Fries Leftovers

• Refrigerate: For best results, it’s recommended to eat waffle fries fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• Reheat: To get the crisp back, spread the fries on a baking sheet and bake in a 400°F (200°C) oven for 5-10 minutes. Alternatively, use an air fryer to reheat them for 3-5 minutes at 375°F (190°C) until crispy.

Thin and Crispy Waffle Fries Nutrition Facts

• Serving Size: 1/4 of recipe
• Calories: 409 kcal
• Total Fat: 30g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrate: 34g
• Dietary Fiber: 4g
• Sugars: 1g
• Protein: 4g

Frequently Asked Questions

• What’s the best potato for making waffle fries? Russet potatoes are the best choice for making crispy fries. They are starchy and have a low moisture content, which helps create a light and fluffy interior and a perfectly crispy exterior.
• Can I bake these instead of frying? While you can bake them, a baked waffle fry will not achieve the same crispy texture as a deep-fried one. To bake, toss the potatoes in a small amount of oil and bake at 400°F (200°C) for about 20-30 minutes, flipping halfway.
• Why did my waffle fries stick together? The most likely reason for sticking is that you didn’t soak the potatoes long enough or didn’t dry them properly. The soaking process removes excess starch, which is what causes the potatoes to stick together when they hit the hot oil.

Try More Recipes:

• Thin Fries Recipe
• Tiny Tomato Tarts Recipe
• Toasted Saltine Crackers Recipe