Recipe courtesy of Ree Drummond
Thin and Crispy Waffle Fries
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- Level: Intermediate
- Total: 1 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 409
- Total Fat
- 30 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 2 mg
- Sodium
- 507 mg
- Level: Intermediate
- Total: 1 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 409
- Total Fat
- 30 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 2 mg
- Sodium
- 507 mg
Ingredients
Directions
Special equipment:
a crinkle cutter or a mandoline with a crinkle blade- 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.
