Chick-Fil-A Waffle Fries

Crispy, waffle cut fries at home.

4 servings
50 minutes
Ethan Chlebowski

Ingredients

Fry components

  • Russet potatoes
    4
  • Water
    for boiling
  • Vinegar
    a splash
  • Neutral oil
    for frying
  • Salt

Fry sauce

  • Mayonnaise
    2 parts30 g
  • Ketchup
    2 parts30 g
  • Brown Mustard
    1 part15 g
  • Vinegar
    a drizzle5 g
  • Worcestershire Sauce
    a drizzle5 g
  • Honey
    a spoonful
  • Black Pepper
    to taste

Method

Step 1: Cut the potatoes

Set a pot of water over high heat and bring it to a .

Meanwhile, rinse the potatoes and peel them if desired.

Using a ridged mandolin cutter, slice down, then rotate the potato 90 degrees before the next cut. This creates the holes in the fries. Repeat the cut and rotate process until you reach the end of the potato.

Step 2: Boil the fries

Once the water has , add two large pinches of salt and the vinegar, stirring to dissolve.

Toss in the waffle-cut potatoes and boil until they are fully tender but not falling apart, about 6 to 8 minutes. Drain the potatoes and set them aside.

Step 3: Par-fry the fries, then freeze

Add peanut oil to a wok or large pot, about 2 inches deep. Set the heat to medium and bring it to 375°F (190°C).

Set a paper-towel-lined baking sheet on the right. Once the oil is hot, drop a small batch of the potatoes in and for 60 seconds. Move them to the wire rack. Repeat this process until all the batches are done.

  • Place the wire rack of potatoes in the freezer to firm up for about an hour before transferring them to a freezer bag or container. They can be stored for up to 3 months.

Step 4: Make the sauce

On the day you will be serving the fries, mix together all of the sauce components. Taste and adjust as needed. Keep extra in a sealed container in the fridge.

Step 5: Final crisping

When you are ready to make fries, take a batch out of the freezer and choose one of the following methods.

Deep fry version:

  • Add the oil to a wok or dutch oven and heat to 375°F (190°C). Meanwhile, set up a wire rack over a baking sheet.

  • Once the oil is hot, lower a batch of frozen fries into it. Fry until lightly golden brown and crisp, about 4 minutes. Move the fries to the wire rack over the baking sheet and serve immediately, or keep warm in an oven.

Bake or air-fry version:

  • Preheat the oven to 475°F (246°C) or 425°F (218°C) for a convection oven or air fryer.

  • Place the frozen fries on an aluminum pizza screen or baking sheet. Optionally, you can spritz them with oil. Bake for 12 to 15 minutes until crisp. Toss in a bowl with salt and serve with some sauces.

“Spend 30 minutes to prep these fries and then keep them in the freezer to fry or bake at a moments notice. I found that the frozen one’s turned out better in texture.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories733
127g
23g
13g

Show macros split into…

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Recommended: 4 servings

FAQ

Why do you have to boil then fry twice?

Potatoes have a lot of starch molecules. When they burst in the presence of heat, like in water or oil, they which creates a crust. The first fry bursts the starch molecules which then gelatinize. When they are fried again, the gel starches create a thicker crisp crust. Why first then? The boiling helps wash away any simple sugars on the outside of the potato. If they aren’t washed away, they get really brown instead of really crispy.

Do I need to use Russet potatoes?

Because of their starch content, Russet potatoes will make for the fries. You can use a waxier, Yukon Gold-style potato for a on the inside of the fries, but know that the exterior won't be as crispy.