Description
Crispy Waffle Fries
Simple, crispy, and classic! These waffle fries are lightly seasoned and perfect for dipping into any sauce.
Ingredients
4 medium potatoes
1 tsp sea salt
½ tsp black pepper
2 tbsp sunflower oil
Instructions
Slice potatoes into waffle shapes and rinse in cold water.
Pat dry and toss with oil, salt, and pepper.
Bake at 200°C for 25 minutes, flipping halfway.
Serve with ketchup or aioli.
#ClassicWaffleFries
Step-by-Step Guide
1. Prep the Potatoes: Scrub 4 medium potatoes clean. Leaving the skin on is recommended for texture and nutrients. Using a crinkle cutter or mandoline, carefully slice each potato into 1/4-inch thick waffle-shaped slices.
2. Rinse and Dry: Immediately place the sliced potatoes in a large bowl of cold water. Swirl them around to rinse off excess surface starch, which is key for crispiness. Drain and thoroughly pat them dry with clean kitchen towels or paper towels. Any remaining moisture will steam the fries.
3. Season: In a large bowl, toss the completely dry potato slices with 2 tbsp of sunflower oil, 1 tsp sea salt, and 1/2 tsp black pepper. Ensure every ridge and surface is lightly coated.
4. Bake: Preheat your oven to 200°C (400°F). Arrange the fries in a single layer on a parchment-lined baking sheet, ensuring they aren’t crowded. Bake for 15 minutes, then carefully flip each fry. Bake for another 10-15 minutes until golden brown and crispy.
Serving Suggestions
While ketchup and aioli are classics, these versatile fries pair with countless dips. For a spicy kick, try chipotle mayo or sriracha ranch. For something gourmet, a truffle aioli or creamy garlic parmesan sauce is excellent. They also make a fantastic base for loaded fries—top with melted cheese, crispy bacon bits, green onions, and a dollop of sour cream.
How-to Summary
Slice potatoes into waffle shapes, rinse in cold water, and dry thoroughly. Toss with oil, salt, and pepper. Bake at 200°C for 25-30 minutes, flipping halfway, until golden and crispy. Serve immediately with your favorite dips.
Frequently Asked Questions
Can I use a different type of oil? Yes, any high-heat oil with a neutral flavor works, such as avocado, canola, or light olive oil.
How do I get them extra crispy? The secrets are rinsing the starch, drying the potatoes completely, using enough oil, and not overcrowding the baking sheet. For maximum crisp, you can toss them with a tablespoon of cornstarch after drying.
Can I air fry these waffle fries? Absolutely. Cook at 200°C for 15-20 minutes, shaking the basket every 5 minutes, until crispy.
Do I need a special cutter? A crinkle cutter or mandoline with a waffle blade is ideal for the signature shape. If you don’t have one, you can hand-cut into thick crinkle shapes, though the texture will differ.
Can I prepare the potatoes ahead of time? You can slice and rinse them, then store submerged in water in the fridge for up to 24 hours. Dry them very well before seasoning and baking.
Common Mistakes to Avoid
- Skipping the Rinse: Not rinsing leaves excess starch, leading to soggy, gummy fries.
- Inadequate Drying: Wet potatoes will steam instead of crisp up in the oven.
- Overcrowding the Pan: Placing fries too close causes them to steam. Use two baking sheets if needed.
- Underseasoning: Season generously before baking, as some salt will bake off.
- Not Flipping: Flipping halfway through is essential for even browning and crispness on all sides.
Conclusion
Homemade waffle fries are a simple, rewarding side dish or snack that far surpasses any frozen version. By following these steps—focusing on the rinse, dry, and single-layer bake method—you’ll achieve perfectly crispy, golden fries every time. Their unique shape is perfect for holding onto your favorite sauces, making them a guaranteed crowd-pleaser for any occasion.
