Description
Recreate the magic of Chick-fil-A’s waffle fries at home! Discover five amazing secrets for getting them perfectly crispy, golden, and full of flavor—just like your favorite fast-food treat.
Ingredients
- 2 large Russet potatoes: These are the best potatoes for achieving a fluffy interior and crispy exterior.
- 1 cup peanut oil: This is the key to that signature crispy texture and flavor. If peanut oil isn’t available, vegetable oil can be used as a substitute.
- Salt to taste: Use sea salt for the most authentic flavor.
- Optional: Add a pinch of paprika or garlic powder for extra flavor.
Instructions
- Prepare the potatoes. Thoroughly wash 4 large Russet potatoes under cold running water. You can leave the skin on for added texture and nutrients, or peel them if you prefer a more uniform appearance.
- Set up your mandoline. Attach the crinkle-cut blade to your mandoline and adjust it to approximately ½-inch thickness. Place a large bowl of ice water nearby to collect the cut potatoes.
- Create the waffle pattern. Hold the potato firmly and slice it vertically using the mandoline to create ridges. Then, rotate the potato 90 degrees (a quarter turn) so the ridges now run perpendicular to the mandoline blade. Slice again. Continue this pattern of slicing and rotating until you’ve processed the entire potato.
- Soak the potatoes. Immediately place the waffle-cut potatoes into the ice water bath. Let them soak for 20-30 minutes to remove excess starch, which is crucial for achieving maximum crispiness.
- Prepare the parboiling solution. While the potatoes are soaking, fill a large pot with 16 cups of water. Add 1 tablespoon white distilled vinegar, 1 tablespoon baking soda, and 1 tablespoon kosher salt. Bring this mixture to a rolling boil.
- Parboil the potatoes. Drain the soaked potatoes and carefully add them to the boiling water. Cook for exactly 30 seconds (use a timer for precision). The potatoes should be just slightly tender but still firm and holding their shape well.
- Drain and dry. Carefully remove the potatoes using a slotted spoon and transfer them to a paper towel-lined baking sheet. Gently pat them dry to remove excess moisture. Make sure they’re arranged in a single layer.
- Freeze the potatoes. Once completely dry and cool, transfer the baking sheet to the freezer. Freeze the potatoes for at least 1 hour until solid. For best results, freeze overnight.
- Heat the oil. When ready to cook, pour 3 cups of peanut oil into a heavy-bottomed pot or deep fryer. Heat to exactly 375°F, using a thermometer to verify the temperature.
- Fry in batches. Working in small batches to avoid overcrowding, carefully lower the frozen potato slices into the hot oil. Fry for 3-4 minutes until they turn a light golden brown color and appear crisp around the edges.
- Drain and season. Remove the fries using a slotted spoon and place them on a wire rack positioned over a baking sheet. Immediately sprinkle with sea salt while they’re still hot so it adheres properly.
- Final check. Your waffle fries are done when they’re golden brown with crispy edges, have a distinct waffle pattern with visible holes, and maintain their structure when picked up. When broken in half, they should have a fluffy interior surrounded by a crisp exterior.
Notes
Russet potatoes are preferred for their high starch content, which helps achieve the perfect crispiness.
100% refined peanut oil is ideal for frying due to its high smoke point and neutral flavor.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Side Dish
- Method: Fry
- Cuisine: American