Making Chick-fil-A style waffle fries at home is easier than you think. With a little prep time, you can enjoy a constant supply of perfectly crispy waffle fries, ready to be fried or baked whenever the craving strikes. This recipe delivers a fantastic return on investment, as the frozen fries offer superior texture due to a key cooking principle. The secret? A simple six-step process: cutting the potatoes, boiling them in a salt and vinegar bath, flash frying, freezing, then frying (or baking) again, and finally serving with your favorite dipping sauces.
Each step plays a crucial role in achieving the golden-brown, crispy waffle fry. Boiling, flash frying, freezing, and then frying a second time creates the ideal texture, mimicking the restaurant-quality fries you crave. Skipping any of these steps compromises the final product. For example, simply freezing and frying raw potatoes may result in burnt sugars and a soggy interior.
To begin, set a pot of water to boil. While the water heats, prepare four russet potatoes. Peeling is optional, but russets are preferred due to their lower sugar content and drier texture, which results in a light, fluffy interior – perfect for fries.
Peeling russet potatoes for waffle fries
Next, cut the potatoes into waffle shapes using a specialized ridge cutter. Slice straight down, then rotate the potato 90 degrees before making the next cut. This rotation is what creates the signature waffle fry holes. The depth of the ridges on your cutter is crucial for thick fries. A shallow ridge cutter will produce waffle chips rather than fries.
Using a ridge cutter to make waffle fries
The holes in the waffle fries maximize surface area, allowing the oil to flow through during frying, resulting in extra crispiness. Once all the potatoes are cut, return to the boiling water. Add two generous pinches of salt and a splash of vinegar (about a tablespoon). Boil the potatoes for eight minutes.
This boiling process accomplishes several things: seasons the potatoes, washes away excess sugars that can burn, begins to break down starch granules (which contributes to crispiness), and helps maintain the potato’s structure by preventing pectin breakdown.
After boiling, drain the potatoes and spread them on a wire rack over a baking sheet to cool. While they cool, fill a wok with peanut oil (about two inches deep) and heat to 375 degrees Fahrenheit. Once the oil reaches temperature, carefully drop the potatoes into the oil in small batches, frying for exactly 60 seconds. This flash frying further breaks down starch granules without fully cooking the fries. This initial fry sets the stage for the second fry, which creates the final crispy texture.
Flash frying waffle fries in peanut oil
Once all the potatoes are flash fried, spread them on baking sheets and freeze for about an hour to firm up before transferring to freezer bags or containers. Freezing accomplishes two important things: it creates ice crystals within the potato, which evaporate quickly during the second fry, promoting crispiness, and it makes these fries incredibly convenient for later use.
Now for the final cooking stage: deep frying or baking. For deep frying, reheat the peanut oil in the wok to 375 degrees Fahrenheit. While the oil heats, retrieve your frozen waffle fries. Once the oil is hot, fry the fries for about four minutes until golden brown and crispy.
Crispy golden brown waffle fries
Alternatively, you can bake the frozen waffle fries. Preheat your oven to 475 degrees Fahrenheit (425 for convection ovens or air fryers). Arrange the fries on a wire rack or aluminum pizza screen to promote airflow. Bake for 12-15 minutes, flipping halfway through, until crispy. Season with salt and serve. Waffle fries are perfectly designed for dipping, thanks to their unique shape. A simple fry sauce made with mayonnaise, ketchup, mustard, Worcestershire sauce, vinegar, honey, and black pepper complements these fries beautifully.
Enjoy your homemade crispy waffle fries!
