Copycat Chick-fil-A Waffle Potato Fries Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">4 large russet potatoes (about 1.2kg)</li> <li class="ingredients-single-item">2 litres vegetable oil for frying</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1 tbsp peanut oil (or vegetable oil)</li> <li class="ingredients-single-item">1 tsp fine sea salt</li> <li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li> <li class="ingredients-single-item">1/2 tsp garlic powder</li> <li class="ingredients-single-item">1/4 tsp paprika</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Waffle cutter or mandoline with waffle blade</li> <li class="equipment-single-item">Deep fryer or large, deep pot</li> <li class="equipment-single-item">Digital cooking thermometer</li> <li class="equipment-single-item">Wire cooling rack</li> <li class="equipment-single-item">Slotted spoon or spider strainer</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Wash and scrub the potatoes thoroughly, then pat them completely dry with paper towels. There's no need to peel the potatoes unless you prefer them without skin – the skin adds extra texture and flavor to the final fries. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Using a waffle cutter or mandoline with a waffle blade attachment, slice the potatoes into 6mm thick waffle-cut slices. If you don't have a specialized cutter, you can make two sets of perpendicular cuts with a knife, though the authentic waffle pattern will be harder to achieve. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes (or up to 24 hours in the refrigerator). This crucial step removes excess starch, preventing the fries from sticking together and helping them become crispier when fried. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> After soaking, drain the potatoes and rinse them under cold water. Pat them completely dry with paper towels or a clean kitchen towel – any remaining moisture will cause dangerous oil splatters and prevent proper crisping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place the dried potato slices in a large bowl and sprinkle with cornstarch, tossing gently until evenly coated. The cornstarch creates an extra-crispy exterior while maintaining a tender interior, mimicking the restaurant's signature texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a separate small bowl, mix together the salt, pepper, garlic powder, and paprika to create your seasoning mixture. Set aside for now. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 170°C. Use a thermometer for accuracy – proper oil temperature is crucial for achieving the perfect fry. Too cool and they'll absorb too much oil; too hot and they'll burn before cooking through. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Working in small batches to avoid overcrowding (which would lower the oil temperature), fry the potato slices for 3-4 minutes until they're slightly golden but not yet browned. This first fry cooks the inside of the potato while beginning to develop the crispy exterior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove the par-fried waffle slices with a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet to drain. Allow them to cool completely, about 15-20 minutes. This resting period is essential as it allows the fries to develop their structure before the final fry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Increase the oil temperature to 190°C. Working in batches again, return the cooled fries to the hot oil and fry for an additional 2-3 minutes until they're deeply golden brown and crispy. The double-frying technique is what gives these waffle fries their irresistible crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Transfer the hot fries to a large bowl lined with paper towels. While still hot, drizzle with the tablespoon of peanut oil and immediately sprinkle with the prepared seasoning mixture, tossing gently to coat evenly. The hot surface of the fries will absorb the flavors more effectively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Serve immediately while hot and crispy. For the most authentic experience, serve in a paper-lined basket with your favorite dipping sauce. These fries are best enjoyed fresh, as they'll begin to lose their crispness if they sit too long. </li> </ol>