Copycat Chick-Fil-A Waffle Potato Fries

Ingredients

• 4 large baking potatoes (skin on)
• 3 cup vegetable oil
• 0.125 tsp sea salt
• 2 tbsp tomato ketchup

Steps

1. 1

   Using a waffle cutter or mandoline slicer, slice each potato vertically down its length, keeping the skin on. Cut the potatoes evenly and avoid slices that are either too thin or too thick so they cook consistently.

2. 2

   Turn each potato horizontally and slice across the first cuts to create waffle-shaped slices. Repeat with all four potatoes.

3. 3

   Place the cut potato slices in ice-cold water for 20–30 minutes to release some of their starch and help the fries become crunchier.

4. 4

   Drain the potatoes and let them drip dry on a wire rack or paper towels. Meanwhile, pour the vegetable oil into a pot and heat over medium-high until it reaches at least 350°F (the body text says above 350°F).

5. 5

   Fry the potato slices in batches sized for your pot; do not crowd them.

6. 6

   Cook each batch for 3–4 minutes, until the fries are lightly browned over much of the surface.

7. 7

   Carefully remove the fries and drain them on parchment paper, a rack, or paper towels to remove excess oil.

8. 8

   While the fries are hot, sprinkle them with sea salt. Serve with tomato ketchup and enjoy.

Notes

Best eaten fresh. The source suggests crisping leftovers again in the oven, but does not specify a temperature or duration. The body also mentions optional mustard, mayonnaise, or ranch as extra sauces; these are not part of the structured ingredient list.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• fried
• copycat
• American fast food