Title: Thin and Crispy Waffle Fries Recipe | Ree Drummond | Food Network
Headings: Thin and Crispy Waffle Fries
Thin and Crispy Waffle Fries
Ingredients
Directions
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Content: 4 servings
Ingredients
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2 large russet potatoes (approximately 2 pounds)
1 teaspoon seasoning salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne
About 3 quarts vegetable oil, for frying
Ketchup or sour cream dip, for serving
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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.