Ingredients
12 oz russet potatoes, (2 pcs), large, washed, and dried
vegetable oil, for frying
sea salt
Preparation
Set the fluted blade of your mandolin to cut the potatoes at about a quarter-inch or half-inch in thickness.
Rotate the potato 90 degrees after each pass in order to achieve a cross-cut look. Meanwhile, soak the sliced potatoes into a large bowl of water.
Fill a large pot or Dutch oven with about three inches of vegetable oil. Allow the oil to reach 320 degrees F before frying.
Drain the potatoes and dry them completely with a paper towel then carefully add the potatoes into the hot oil in batches.
Fry each batch for approximately 4 to 5 minutes before removing from the pot and letting them drain on a paper towel. This first fry ensures that the waffle fries are thoroughly cooked from the inside.
Once your fries have gone through the first round of frying, increase the temperature of the oil to 375 degrees F.
Repeat the process of frying the waffle fries in batches by returning them to the hotter oil for about 2 to 3 minutes. The fries should then have a perfect golden brown color.
Remove the fries from the oil, then drain them on a stack of paper towels.
Sprinkle the fries with sea salt, serve warm, and enjoy!
