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As long as you have the right tools, you can make your own waffle fries at home. Deep-fry the waffle fries for the most traditional flavor. If you'd prefer a healthier option, consider baking the fries or cooking them with a waffle iron.
Ingredients
Makes 4 servings
- 2 large russet potatoes
- 4 cups (1 L) cooking oil (vegetable, peanut, or coconut oil)
- Salt, to taste
Makes 4 servings
- 2 large russet potatoes
- Salt, to taste
Makes 4 servings
- 2 large russet potatoes
- 1 to 2 Tbsp (15 to 30 ml) butter
- Salt, to taste
- Ground black pepper, to taste
Steps
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Heat the oil. Pour 4 inches (10 cm) of cooking oil into the deep fryer. Switch on the heat and allow the oil to reach 350 degrees Fahrenheit (180 degrees Celsius).- If you don't have a deep fryer, you could pour the oil into a large Dutch oven or heavy-bottomed saucepan. Place the pot on the stove over medium-high heat.
- Use a frying thermometer to monitor the temperature of the oil. It should remain at 350 degrees Fahrenheit (180 degrees Celsius) for the duration of the cooking process. Adjust your temperature settings as needed to achieve this.
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Clean the potatoes. Rinse the potatoes under cool, running water while scrubbing off the dirt with a vegetable brush.
- Thorough cleaning is important if you intend to keep the skins on for your fries.
- On the other hand, if you prefer fries without skin, peel the potatoes first and rinse them under running water when finished. Since the dirty skins are gone, you won't need to scrub the potatoes with a brush.
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Slice the potato using a ridged waffle blade. Insert the waffle blade attachment into the mandolin. Pass the end of the potato over the blade, making one ridged slice.
- The waffle blade should have ridges on it. If your mandolin allows you to choose the thickness of the slices, choose a thickness of at least 1/4 inch (6 mm).
- If you don't have a mandolin, you could also use a ridged cheese knife. Make a straight cut down over the end of the potato and create slices roughly 1/4 inch (6 mm) thick, if not a little thicker.
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Rotate and continue slicing. Rotate the potato 90 degrees, so that the vertical grooves now run horizontally. Make a second slice from this angle.
- The resulting crisscross should produce the waffle fry shape. If you do not rotate the potato, your slices will look like ridges instead of waffles.
- Continue slicing in this manner, rotating the potato 90 degrees in between each slice. Repeat until you slice through both potatoes.
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Fry the potatoes in batches. Place several cut slices into the hot oil. Fry for several minutes, turning as needed, until the fries turn golden brown.
- Watch the fries closely to prevent them from burning.
- You need to fry the potatoes in batches instead of frying them all at once. Adding too many to the hot oil can crowd out the pan and cause the temperature to drop. As a result, the fries won't cook correctly.
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Drain the excess oil. Use a slotted spoon to remove the finished fries from the hot oil. Transfer them to a plate lined with clean paper towels.
- While waiting for the oil to drain, you can start on your next batch of fries.
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Add salt and enjoy. Sprinkle salt over the fries while they're still hot and eat them immediately to enjoy the best taste.
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Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). [1] X Research source Meanwhile, prepare a 15-inch by 10-inch (38-cm by 25-cm) baking sheet by lining it with nonstick aluminum foil.
- Alternatively, you could lightly coat the baking sheet with nonstick cooking spray instead of using oil.
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Clean the potatoes. Rinse the potatoes under running water while scrubbing the skins with a stiff vegetable brush.
- If you wish to keep the skins, you need to scrub off the dirt in this manner.
- If you don't wish to keep the skins, peel the potatoes first and rinse them under running water when finished. You should not need to scrub them since the dirty skins are already gone.
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Slice the potato using a ridged waffle blade. Secure the waffle blade attachment in the mandolin. Using firm, even pressure, pass the end of the potato over the blade, creating the first slice.
- The waffle blade should have ridges on it. To prevent the fries from becoming too thin, use a thickness of 1/4 to 1/2 inch (0.6 to 1.25 cm).
- If you don't have a mandolin, consider using a ridged cheese knife. Chop straight down over the end of the potato using this knife, making slices that are 1/4 to 1/2 inch (0.6 to 1.25 cm) thick.
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Rotate and continue slicing. Turn the potato 90 degrees. The vertical grooves should now run horizontally. Make a second slice from this angle.
- Rotating the potato in this manner should create the crisscross waffle pattern. If you don't rotate the potato, you'll get ridged fries instead of waffle fries.
- Continue slicing both potatoes in this manner, rotating 90 degrees in between each slice.
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Bake the potato slices. Spread the potato slices onto your prepared baking sheet, arranging them in a single layer. Bake the fries in your preheated oven for 20 to 25 minutes, or until they turn golden brown.
- The exact amount of time may vary depending on how thick you cut the fries. You may need to check the progress every 5 minutes after the first 15 minutes to prevent the fries from burning.
- If you'd prefer evenly browned fries, consider turning the fries with a spatula after the first 15 minutes. Allow the other sides to brown for the duration of the cooking time.
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Toss with salt and enjoy. Remove the hot fries from the oven and sprinkle them with salt according to your own tastes. While these fries shouldn't get soggy, they'll still taste best when eaten hot and fresh from the oven.
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Preheat the waffle iron. Close the waffle iron and preheat it to the highest setting, following the manufacturer's instructions.
- You should be able to use nearly any standard-sized waffle iron for this procedure. Usage instructions will vary based on the manufacturer and model, however, so you need to be familiar with the machine you're using before embarking on this recipe.
- After the waffle iron preheats, consider spraying the grate with a light coating of nonstick cooking spray. This may not be necessary if the waffle iron has a nonstick cooking surface, however.
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Peel and rinse the potatoes. Peel the skin off the potatoes. Rinse off any stray dirt and pat the potatoes dry with clean paper towels.
- If you'd prefer to keep the skins, wash the potatoes under running water and thoroughly scrub off any dirt using a stiff vegetable brush.
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Shred the potatoes. Using a box grater or mandolin, grate both potatoes into thick shreds. [2] X Research source
- At this point, the raw potatoes should look similar to hash browns.
- Do not rinse the shredded potatoes since doing so will rinse away too much of the potatoes' natural starch. That starch is necessary since it will help bind the shreds together.
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Melt the butter. Place 1 to 2 Tbsp (15 to 30 ml) of butter in a small microwave-safe dish. Microwave the butter for 10 to 20 seconds, or until it's completely melted.
- If desired, you could use margarine or olive oil instead of the butter.
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Combine the potatoes, butter, salt, and pepper. Place the shredded potatoes into a large bowl. Drizzle the melted butter on top and sprinkle the potatoes with salt and pepper.
- Use your hands or a mixing spoon to toss the ingredients together, coating the potatoes evenly with the butter and seasonings.
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Spread the potatoes over the hot iron. Spoon the seasoned potatoes over the bottom of the preheated waffle iron. Arrange the shreds into a thin, even layer.
- Depending on the size of the waffle iron and the size of the potatoes, you may need to separate the shredded potatoes into two batches. Cook one batch, remove the finished fries, and cook the second batch in the same manner.
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Close and cook. Close the waffle iron and allow the fries to cook until they reach a deep golden brown.
- The amount of time may vary depending on your waffle maker. It's generally a good idea to check on the fries after 5 or 6 minutes, though.
- If the bottom of the fries are cooking faster than the tops, consider flipping them over before you finish cooking them.
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Serve while still hot. Use a fork to carefully lift the finished waffle fries out of the waffle iron. Enjoy the fries while they're still hot for the best flavor and texture.
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Tips
- You can make sweet potato waffle fries using any of the methods described in this article. Simply use two sweet potatoes instead of using two russet potatoes and follow the instructions as usual.Thanks
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Things You'll Need
Fried Waffle Fries
- Vegetable brush
- Deep fryer OR large Dutch oven OR large, heavy-bottomed saucepan
- Mandolin with waffle blade OR ridged cheese knife
- Slotted spoon
- Frying thermometer
- Plate
- Paper towels
Baked Waffle Fries
- 15-inch by 10-inch (38-cm by 25-cm) baking sheet
- Nonstick aluminum foil OR nonstick cooking spray
- Mandolin with waffle blade OR ridged cheese knife
- Spatula
Waffle Iron Waffle Fries
- Waffle iron
- Nonstick cooking spray
- Potato peeler
- Box grater OR mandolin with grate attachment
- Small microwave-safe bowl
- Large mixing bowl
- Fork
References
About This Article
Article Summary
X
To make waffle fries in an oven, start by cutting a potato into thin slices using a waffle blade attachment on a mandolin. If you don't have a mandolin, use a ridged cheese knife instead. Whichever tool you use, rotate the potato 90 degrees after each slice to create the waffle pattern on the slices. When you're finished, spread the slices out on a baking sheet, and bake them for 20-25 minutes at 450 degrees Fahrenheit. To learn how to make waffle fries using a waffle iron, scroll down!
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