How To Make Waffle Fries In A Waffle Maker Recipes

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THIN AND CRISPY WAFFLE FRIES



Thin and Crispy Waffle Fries image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

2 large russet potatoes (approximately 2 pounds)
1 teaspoon seasoning salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne
About 3 quarts vegetable oil, for frying
Ketchup or sour cream dip, for serving

Steps:

  • Using a crinkle cutter or mandoline with a crinkle blade, carefully slice the potatoes 1/4 inch thick, rotating the potatoes 90 degrees between each cut. This will create the waffle appearance. Place the potatoes in a large bowl and cover with cold water. Cover and place in the fridge for 1 hour.
  • Mix the seasoning salt, paprika, pepper, garlic powder, onion powder and cayenne in a small bowl and set aside.
  • Remove the potatoes from the fridge and drain. Transfer to a baking sheet and pat dry with paper towels.
  • Heat a few inches of vegetable oil to 260 degrees F in a large heavy pot. Fry the potatoes in one batch for about 2 minutes, or until soft. They should not be brown at all at this point; you just want to start the cooking process. Remove and drain them on new, dry paper towels.
  • Turn up the heat until the oil reaches 325 degrees F. Return the potatoes to the oil and fry until golden and crisp, about 3 minutes. Remove the fries from the oil and drain on fresh paper towels. Sprinkle with the seasoning mix, toss to coat and serve with ketchup or sour cream dip.

COPYCAT CHICK-FIL-A WAFFLE FRIES



Copycat Chick-Fil-A Waffle Fries image

If you're a huge fan of Chick-fil-A waffle fries, grab your mandoline and head to the kitchen for a batch of piping hot spuds.

Provided by EmKenBken

Categories     Lunch/Snacks

Time 55m

Yield 1 batch of fries, 4 serving(s)

Number Of Ingredients 3

6 cups peanut oil, for frying
4 russet potatoes, washed and dried
fine salt

Steps:

  • Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 320 degree F.
  • Fill a large bowl with cold water. While oil heats, cut potatoes. Using a mandoline fitted with the "waffle" or "crinkle" attachment slice each potato 1/2 inch thick; rotating the potato 90 degrees after each slice to form the waffle pattern. Place slices in water as they're cut. Rinse potato slices with cold water to remove excess starch. Use paper towels dry potatoes thoroughly. Line two baking sheets with dry paper towels. Working in batches, fry potatoes until they are still pale in color and beginning to soften, about 5 minutes a batch, transfer fried potatoes to towel-lined baking sheets.
  • Over high, heat oil up to 375 degree F Working in batches, Re-fry potatoes until they are crisp and golden brown, about 2 to 3 minutes. Transfer to towel-lined baking sheets, season with salt. Serve hot.

Nutrition Facts : Calories 3028.2, Fat 324.2, SaturatedFat 54.8, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

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