These crispy waffle fries are golden, crunchy on the outside, and fluffy in the middle. They’re perfect for burgers, sandwiches, or snack nights, and the waffle cuts hold seasoning and dips really well.
Why Make This Recipe
Waffle fries feel like a fun restaurant-style side dish, but they’re simple to make at home. This recipe uses a quick soak and a double-cook method to help you get the best texture—crispy edges with a tender center.
How To Make Crispy Waffle Fries
Ingredients:
- 4 large russet potatoes
- Cold water (for soaking)
- 2 tablespoons salt (for soaking water)
- Peanut oil, canola oil, or vegetable oil (for frying)
Seasoning
- 1½ teaspoons salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- Optional: 1 pinch sugar (for balance)
Directions:
- Cut & soak: Scrub potatoes and cut into waffle slices using a mandoline with a waffle blade (rotate the potato 90° between slices). Soak in cold salted water for at least 20 minutes. Drain, rinse, and pat very dry.
- First fry: Heat oil to 325°F (163°C). Fry in small batches for 3–4 minutes until soft but still pale. Remove to a rack or paper towels.
- Second fry + season: Raise oil to 375°F (190°C). Fry again 2–3 minutes until golden and crisp. Drain, then season immediately while hot. Serve right away.
Prep Time And Nutrition Facts
This recipe takes about 30 minutes to prep (cutting + soaking) and about 15 minutes to cook, so it’s ready in around 45 minutes. It makes about 4 servings, and each serving has roughly 290 calories depending on oil absorption and portion size.
How To Serve Crispy Waffle Fries
Serve hot with your favorite dips like ketchup, ranch, garlic aioli, or honey mustard. They’re also great as a side for chicken sandwiches, burgers, or grilled meals.
How To Store Crispy Waffle Fries
Waffle fries are best fresh, but you can store leftovers in the fridge for 1–2 days in an airtight container. Reheat in the oven or air fryer to bring back the crispiness.
Tips To Make Crispy Waffle Fries
- Pat the potatoes very dry before frying (this helps crispiness and reduces splatter).
- Fry in small batches so the oil stays hot.
- Season immediately after frying so it sticks well.
- If your fries get soggy, your oil temperature is likely too low.
Health And Benefits Of This Recipe
Homemade fries let you control the ingredients, the seasoning, and the oil you use. Using a measured amount of salt and serving them with a balanced meal (protein + veggies) makes this a great occasional treat.
Variation (If Any)
- Air fryer version: Toss slices with 1–2 tablespoons oil and air fry at 370°F, flipping halfway, until crisp.
- Spicy: Add cayenne or chili powder to the seasoning.
- Herby: Add dried Italian herbs or rosemary salt.
FAQs
- Do I need a waffle cutter? A mandoline with a waffle blade is the easiest way, but you can still make regular fries if you don’t have one.
- Why soak the potatoes? Soaking removes excess starch, which helps the fries cook crispier.
- Why double-fry? The first fry cooks the inside; the second fry crisps the outside.
- What oil is best for frying? Peanut oil, canola oil, and vegetable oil all work well because they handle high heat.
- How do I keep fries from turning greasy? Keep oil at the right temperature and don’t overcrowd the pot.
- Can I bake these instead? Yes, but they won’t be as crispy as frying. Bake on a hot sheet pan at 425°F and flip halfway.
- Can I freeze waffle fries? Yes—freeze after the first fry, then do the second fry from frozen when ready to serve.
Crispy Waffle Fries
Ingredients
Method
- Scrub the potatoes and cut them into waffle slices using a mandoline with a waffle blade, rotating the potato 90° between slices.
- Soak the cut potatoes in cold salted water for at least 20 minutes.
- Drain, rinse, and pat the potatoes very dry.
- Heat the oil to 325°F (163°C).
- Fry the potato slices in small batches for 3-4 minutes until soft but still pale, then remove to a rack or paper towels.
- Raise the oil temperature to 375°F (190°C) and fry again for 2-3 minutes until golden and crisp.
- Drain the fries and season immediately while hot. Serve right away.
