Q: Can I make waffle fries without a waffle cutter?

A: While a waffle cutter gives the authentic look, you can use a mandoline with a crinkle blade or even cut regular thick-cut fries. The taste will be similar even if the pattern isn't perfect.

Q: Why do my waffle fries turn out soggy?

A: The most common reasons are not drying the potatoes thoroughly after soaking, overcrowding the pot (which lowers oil temperature), or frying at too low a temperature. Make sure to follow the double-fry method at the correct temperatures.

Q: What type of potatoes work best?

A: Russet potatoes are ideal because they have high starch content and low moisture, which creates crispy fries. Yukon Gold potatoes can work in a pinch but won't be quite as crispy.

Q: Can I reuse the frying oil?

A: Yes! Let the oil cool completely, strain it through a fine-mesh strainer or cheesecloth to remove any particles, and store in an airtight container. You can reuse it 2-3 times for frying.

Q: How do I reheat leftover waffle fries?

A: The oven or air fryer works best. Reheat at 400°F for 5-7 minutes until crispy. Avoid the microwave, which makes them soggy.

Q: What's the secret to Chick fil A's seasoning?

A: The key is keeping it simple just salt with subtle hints of garlic and paprika. Don't over-season, as the natural potato flavor should still shine through.

Chick fil A Waffle Fries Recipe: Make Them at Home!

Ingredients

Scale

For the Fries:

4 large russet potatoes (about 2 pounds)
Vegetable oil or peanut oil for frying (about 8 cups)
Ice water (for soaking)

For the Seasoning:

1 teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon black pepper
⅛ teaspoon onion powder
Pinch of cayenne pepper (optional, for a slight kick)

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Instructions

Step 1: Prepare the Potatoes
Wash and peel the russet potatoes. Using a crinkle cutter or waffle fry cutter, slice the potatoes into waffle-shaped fries about ¼-inch thick. Rotate the potato 90 degrees between each cut to create the signature waffle pattern.

Step 2: Soak the Potatoes
Place the cut fries into a large bowl filled with ice water. Let them soak for at least 30 minutes (or up to 2 hours in the refrigerator). This removes excess starch and helps achieve maximum crispiness.

Step 3: Dry Thoroughly
Drain the potatoes and pat them completely dry using paper towels or a clean kitchen towel. Removing all moisture is crucial for crispy fries and prevents oil splatter.

Step 4: Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the oil to 325°F (163°C). Use a thermometer to monitor the temperature accurately.

Step 5: First Fry (Blanching)
Working in batches to avoid overcrowding, carefully add the potatoes to the hot oil. Fry for 3-4 minutes until they’re cooked through but not browned. Remove with a slotted spoon and place on a paper towel-lined baking sheet. Let them cool for at least 10 minutes.

Step 6: Second Fry (Crisping)
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until they’re golden brown and crispy. Don’t overcrowd the pot this keeps the oil temperature stable.

Step 7: Season and Serve
Immediately transfer the hot fries to a large bowl. While they’re still hot, mix together your seasoning ingredients and sprinkle generously over the fries. Toss gently to coat evenly. Serve immediately while hot and crispy.

Notes

Equipment Needed: Waffle fry cutter (or mandoline with crinkle blade), deep-fry thermometer, large heavy-bottomed pot or deep fryer, slotted spoon

Oil Temperature: Maintaining proper oil temperature is critical. Use a thermometer and don’t overcrowd the pot, which drops the temperature.

Potato Type: Russet potatoes work best due to their high starch and low moisture content. Yukon Gold can substitute but won’t be as crispy.

Double-Fry Method: Don’t skip this step! The first fry (325°F) cooks the potato through, while the second fry (375°F) creates the crispy exterior.

Make-Ahead: After the first fry, refrigerate fries for up to 24 hours before the second fry. This actually improves crispiness.

Reheating: Use oven or air fryer at 400°F for 5-7 minutes. Never microwave, as it makes fries soggy.

Oil Safety: Never fill pot more than halfway with oil. Keep a lid nearby in case of fire and never leave hot oil unattended.

Author: Taylor Jenkins Reid
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Deep Frying
Cuisine: American
Diet: Vegetarian