WAFFLE FRIES RECIPE (THIN-CUT & CRISPY) | KITCHN
Provided by: Tara Holland
Categories: Lunch,Dinner,Snack,Side dish,Appetizer
Total time: 4500S
Prep time: 1800S
Cook time: 2700S
|4 cups ice cubes|
|2 pounds russet potatoes (3 to 4 medium potatoes)|
|1 medium lime|
|1 canned chipotle pepper in adobo sauce, plus 1 to 2 tablespoons of the sauce|
|1/2 cup mayonnaise|
|1 1/2 teaspoon kosher salt, divided|
|1/2 teaspoon freshly ground black pepper|
|1/2 teaspoon onion powder|
|1/4 teaspoon garlic powder|
|1/4 teaspoon smoked paprika|
|2 quarts (8 cups) vegetable or canola oil, for deep-frying|
- Fill a large bowl with 4 cups ice and top with cold water.
- Scrub 2 pounds russet potatoes under running cold water and pat dry with paper towels. Using a mandoline set to waffle cut or a hand-held crinkle cutter, carefully slice the potatoes to 1/4-inch or 1/8-inch thickness. Start the first cut crosswise, then rotate the potato 90 degrees in between each cut. Transfer to the ice bath and chill for 15 to 30 minutes.
- Meanwhile, prepare the following, adding each to a small bowl once you complete it: Finely grate the zest of 1 lime until you have 1/2 teaspoon zest; juice the lime until you have 1 tablespoon juice; finely mince 1 canned chipotle pepper; add 1 to 2 tablespoons adobo sauce (depending on your spice preference), 1/2 cup mayonnaise, and 1/2 teaspoon of the kosher salt; stir to combine.
- Place the remaining 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika to a second small bowl and whisk to combine.
- Heat 2 quarts vegetable or canola oil into a large Dutch oven over medium heat until 260℉. To test if it's hot enough, add a small piece of potato. It should sink and tiny bubbles should expel from it. Meanwhile, drain the potatoes and rinse under cold water. Lay on a clean dish towel (or large sheets of paper towels) and pat potatoes dry. Line a large rimmed baking sheet with paper towels.
- Working in 2 or 3 batches, add the fries and fry, stirring with a spider or slotted spoon to prevent sticking, for 3 minutes. The potatoes will have no color and will be slightly softened. Using a slotted spoon, transfer to the baking sheet and arrange in a single layer.
- Increase the heat to medium-high and heat the oil to 350℉. To test if it's hot enough, add a small piece of potato. It should rise to the top and bubble fiercely. Line a second baking sheet with paper towels or fit with a wire rack.
- Working in 2 to 3 batches, fry waffle fries until golden-brown and crispy, 1 to 3 minutes. Use a slotted spoon to flip individual slices to ensure they brown evenly. Transfer to the second baking sheet.
- Sprinkle the fries with the spiced salt blend and toss to coat. (It may seem like a lot of seasoning, but you will lose some as it falls through the holes). Serve with the chipotle-lime mayonnaise for dipping.
SaturatedFatContent 3.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 37.0 g, SugarContent 2.1 g, ServingSize Serves 4, ProteinContent 4.4 g, FatContent 22.5 g, Calories 358 cal, SodiumContent 1105.8 mg, FiberContent 3.3 g, CholesterolContent 0 mg