Waffle-cut French fries are thin potato slices with a graceful lattice pattern (pommes gaufrettes) that turn irresistibly crisp thanks to a precise cut and a double fry. This striking snack looks elegant on the plate, echoing classic fries but with a distinctive texture that’s long been a favorite in bistros and food markets.
Ingredients
- Starchy potatoes, large tubers — 800g (1 lb 12 oz)
- Vegetable oil for deep frying — 1000ml (4 1/4 cups)
- Ice water — 1500ml (6 1/3 cups)
- 9% vinegar — 1 tbsp
- Salt — 1 tsp
- Smoked paprika — 1/2 tsp (optional)
- Garlic powder — 1/2 tsp (optional)
- Ground black pepper — 1/4 tsp (optional)
Step-by-Step Recipe
- Prepare the potatoes. Wash and, if you like, peel the tubers. For the crispiest result, choose high-starch varieties.
- Cut the waffle lattice. Use a mandoline fitted with a waffle blade: make the first cut 3/16 inch (3–4 mm) thick, then rotate the potato 90° before each next cut to create the lattice pattern.
- Soak. Transfer the slices to a bowl of ice water with vinegar for 15 minutes to wash away excess starch and help the structure hold.
- Dry. Drain well and pat the slices completely dry with a towel — this is essential for crispness and for safe frying.
- First fry (blanching). Heat the oil to 300°F (150°C). Fry in batches for 2–3 minutes, until pale golden and just tender. Move to a rack and let the excess oil drip off.
- Second fry. Raise the oil temperature to 356°F (180°C). Return the slices to the oil for 1–2 minutes, until deep amber and crisp.
- Season and serve. Transfer to a rack or paper, season immediately with salt, and add paprika, garlic powder, and pepper if using. Serve hot with your favorite sauces.
Nutritional Value
| Indicator | Per serving |
|---|---|
| Calories | 360 kcal |
| Protein | 5 g |
| Fat | 18 g |
| Saturated fat | 2.5 g |
| Carbohydrates | 44 g |
| Fiber | 4 g |
| Sugars | 1.5 g |
| Sodium | 400 mg |
Serving and Storage
- Serve immediately while the slices are at their crispest.
- Excellent dips: garlic aioli, ketchup, cheese sauce, sour cream with herbs, barbecue sauce.
- For short-term holding, keep the cooked slices in a 195–212°F (90–100°C) oven on a rack to preserve crunch.
- Reheating: 5–7 minutes in a 392°F (200°C) oven on a rack. The microwave will soften the crust — not recommended.
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Tips and Variations
- If you don’t have a mandoline, use a crinkle cutter: slice thin rounds, rotating the potato 90° before each cut. You won’t get the lattice openings, but the ridged texture will still be beautiful.
- Temperature is everything: keep an eye on the oil with a thermometer. At 300°F (150°C), the first fry stays gentle; at 356°F (180°C), the finish becomes crisp and golden.
- A thickness of 3–4 mm gives the best balance between crunch and structure. Thinner slices can break; thicker ones are harder to dry properly.
- Pat the slices completely dry before frying — moisture is the enemy of crispness.
- Add the seasonings right after the second fry so they cling to the hot surface.
- For a more pronounced crunch, add 1 tbsp vinegar to the soaking water — it helps strengthen the slices.
Frequently Asked Questions
Can I make these without a mandoline?
Yes. Use a crinkle cutter and rotate the potato 90° before each cut. You’ll get ridged chips without the open lattice, but with excellent crunch.
How do I keep them from going soggy?
Dry the slices after soaking, fry in batches, keep the oil at 300°F (150°C) and 356°F (180°C), salt after the second fry, and serve right away.
Which potato variety should I use?
Starchy potatoes such as Idaho/Russet or large white potatoes are ideal. New potatoes, with their higher moisture content, won’t crisp up as well.
Can I bake them instead of frying?
Yes, though the crunch will be softer. Toss the slices with oil, bake at 430°F (convection) for 15–20 minutes, flipping halfway through, then dry them out for 5 minutes on the top rack.