Best Mandoline For Waffle Fries Food

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THIN AND CRISPY WAFFLE FRIES



Thin and Crispy Waffle Fries image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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. They should not be brown at all at this point; you just want to start the cooking process. Remove and drain them on new, dry paper towels.
  • Turn up the heat until the oil reaches 325 degrees F. Return the potatoes to the oil and fry until golden and crisp, about 3 minutes. Remove the fries from the oil and drain on fresh paper towels. Sprinkle with the seasoning mix, toss to coat and serve with ketchup or sour cream dip.

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  • OXO Good Grips V-Blade Mandoline Slicer. OXO Good Grips mandoline slicer is another great option if you are looking for a slicer with kickstand support.
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