Waffle fries taste better than ordinary fries largely because of their shape. They’re cut using a crinkle or waffle blade, which creates a lattice pattern and exposes more surface area to heat. That extra exposure means more golden, crunchy edges while the inside stays soft and fluffy. Whether you bake, air fry or shallow fry, the result is an ultra-satisfying fry with a crisp bite and tender middle.
Why This Version Works
- Minimal ingredients focusing on potatoes, a little oil and salt
- More crisp edges thanks to the waffle cut
- Works baked, fried or air fried
- Easy to season and customise
Variations and Tips
- Use clean, minimal oil and season simply if you prefer a healthier approach
- Try herbs, smoked paprika, garlic powder or nutritional yeast for flavour
- Air fryer: soak, dry and lightly oil, then cook in batches until crisp
- Can be made ahead and re-crisped briefly before serving
Waffle Fries
Equipment
- mandoline with waffle blade
Ingredients
- large potato Russet or starchy crisps up best
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tbsp extra virgin olive oil or avocado oil
Instructions
- Slice the potatoes with the waffle blade, turning the potato 90 degrees between each slice to form the criss-cross shape. Optiona] for extra crunch: soak the slices in ice water for 30-60 minutes and pat dry to remove excess starch.
- Toss lightly with seasoning and oil.
- Preheat the airfryer to 200C/400F. Arrange in a single layer on a tray so they crisp instead of steaming. Airfry for 12 to 15 minutes, flipping if needed, until golden and crisp.
Nutrition
Serving: 1g | Calories: 75kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1165mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 493IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.4mg
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