Name: Waffle Fries Recipe: Crispy, Golden, Chick-fil-A Style Perfection
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 4 large russet potatoes; Oil for frying; 2 tsp kosher salt; ½ tsp black pepper; ½ tsp garlic powder; ½ tsp paprika

Introduction

Table of Contents

Waffle Fries are the ultimate crowd-pleaser: ultra-crispy lattice edges, fluffy potato centers, and that addictive crunch that makes you reach for “just one more.” This homemade version rivals Chick-fil-A but lets you control the seasoning and oil. Presented in a white ceramic bowl lined with parchment, optionally garnished with flaky salt and fresh parsley, these Waffle Fries offer the perfect golden grid pattern and restaurant shine that disappear faster than you can fry the next batch.

Ingredients

For the Waffle Fries (serves 4–6): • 4 large russet potatoes (about 2½–3 lbs)
• 3–4 cups peanut or vegetable oil (for frying)
• 2 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika (sweet or smoked)
• Optional: ¼ tsp cayenne for a kick

For Serving: • Ketchup, ranch, Chick-fil-A sauce, or cheese sauce

Step-by-Step Process

Prep the potatoes
Scrub potatoes clean and leave the skin on. Use a mandoline with the waffle/crinkled blade set to ⅓–½ inch thickness. Rotate the potato 90° after each slice for the classic grid pattern.
Soak
Place slices immediately in ice-cold water. Soak 30–60 minutes (change water once if possible)—this removes excess starch for maximum crispiness.
Dry thoroughly
Drain and spread on clean kitchen towels or paper towels. Pat them completely dry—wet potatoes result in soggy fries.
Heat oil
In a large Dutch oven or deep fryer, heat oil to 325°F (first fry).
First fry (blanch)
Fry in small batches for 3–4 minutes until pale but cooked through. They won’t be crispy yet. Drain on a wire rack.
Second fry (crisp)
Increase the oil to 375°F. Fry again 2–3 minutes until deep golden and ultra-crispy. Drain on a fresh rack.
Season immediately
Toss hot fries with salt, pepper, garlic powder, and paprika while still steaming—seasoning sticks best.

Tips for Chick-fil-A Level Waffle Fries

• Mandoline with waffle blade is non-negotiable—knife cuts don’t work
• Double fry is the secret—first low temp cooks, second high temp crisps
• Soak at least 30 min—removes starch for shatter-crisp edges
• Fry in peanut oil—highest smoke point + best flavor
• Season the second they come out—flavor sticks to hot oil
• Freeze extra blanched fries—second fry straight from frozen

Variations and Customization

• Loaded Waffle Fries: top with cheese sauce, bacon, green onions
• Garlic Parmesan: toss with minced garlic + grated Parm
• Spicy Cajun: add Cajun seasoning + cayenne
• Truffle: drizzle truffle oil + flaky salt
• Sweet Potato Waffle Fries: Use orange sweet potatoes
• Air Fryer Version: 400°F 15–20 min, flip halfway, spray with oil

Storage and Serving Tips

• Best eaten within 15 minutes—peak crispiness
• Reheat leftovers 400°F oven/air fryer 5–8 minutes—revives almost perfectly
• Freeze blanched (first-fry) fries up to 3 months—second fry from frozen
• Quick refresh: 2-minute broil for extra crunch
• Don’t microwave—turns soggy instantly
• Serve with Chick-fil-A sauce copycat (mayo + honey mustard + BBQ)

Nutritional Information

Based on 6 servings:
• Calories: 380 kcal
• Total Fat: 22g (Saturated 4g)
• Carbohydrates: 42g (Fiber 4g, Sugars 2g)

FAQ

1. No mandoline—what can I use?
A crinkle cutter works okay, but the results won’t be true waffles—regular fries are easier.

2. Can I bake instead of fry?
Yes—400°F 25–35 min, flip halfway, spray generously with oil. Still good, not quite as crispy.

3. My fries are soggy—what happened?
You didn’t dry them enough or overcrowded the oil—temperature dropped.

4. Can I use frozen waffle fries?
Yes—air fry or oven-bake straight from frozen. This recipe is for fresh though.

5. Best oil for frying?
Peanut oil—highest smoke point and clean taste.

Conclusion

These waffle fries are pure potato magic—every bite delivers that perfect crunch followed by fluffy potato heaven that makes regular fries feel basic. One batch and suddenly your kitchen smells like your favorite fast-food joint, but better—because you made them. Keep russets and a mandoline on hand, and you’re always 30 minutes away from the crispiest, most addictive fries that will have everyone fighting over the last one in the bowl.