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Crispy Waffle Fries — Chick-Fil-A Style

This chick fil a waffle fries recipe teaches a tested double-fry method and mandoline technique to yield extra-crispy, golden waffle fries at home. Includes soak, blanch, and seasoning tips for consistent results.

⏱
Prep Time 15 min
🔥
Cook Time 30 min
⏰
Total Time 45 min
👥
Servings 4
⭐
Difficulty Easy
American Vegetarian Vegetarian American

About This Recipe

This chick fil a waffle fries recipe teaches a tested double-fry method and mandoline technique to yield extra-crispy, golden waffle fries at home. Includes soak, blanch, and seasoning tips for consistent results.

Reference photos to help you picture the finished recipe.

Ingredients

  • 1.5 lb (700 g) Russet potatoes (about 3 medium)
  • 2 tbsp (16 g) cornstarch
  • 1 tbsp (15 g) fine sea salt, divided
  • 1 tsp (2 g) garlic powder
  • 1/2 tsp (1 g) smoked paprika
  • Freshly ground black pepper, to taste
  • Vegetable oil for frying (peanut, sunflower, or canola), about 2–3 qt (2–3 L)
  • Ice water bath (ice + cold water)
  • Optional: 1 tbsp (14 g) neutral oil for tossing if air-frying or baking

Nutrition Facts

420 Calories 21% daily value
4.00g Protein 8% daily value
48.00g Carbs 16% daily value
22.00g Fat 34% daily value
4.00g Fiber 16% daily value

Instructions

  1. 1
    Step 1: Prep potatoes — Wash and peel the Russets if you prefer (skin on is fine). Using a waffle or mandoline cutter set to a medium-thin setting, cut the potatoes in a crisscross motion (rotate 90° between passes) to create waffle cuts. Work quickly to keep pieces uniform.
  2. 2
    Step 2: Rinse and soak — Place cut fries in a large bowl of cold water and swish to remove surface starch. Drain and refill with fresh cold water and ice. Soak at least 30 minutes (or up to 4 hours) to remove excess starch and firm the potato.
  3. 3
    Step 3: Par-blanch (optional but recommended) — Drain the soaked fries and pat dry. Bring a pot of water to a simmer (not a rolling boil). Blanch fries in batches for 2–3 minutes until slightly tender but not falling apart. Immediately transfer to an ice bath to stop cooking, then drain and dry thoroughly.
  4. 4
    Step 4: Toss with cornstarch and seasonings — In a large bowl, toss the dried waffles with cornstarch, 1/2 tsp sea salt, garlic powder, smoked paprika, and a few grinds of black pepper. The thin cornstarch layer helps create an extra-crisp crust during frying.
  5. 5
    Step 5: Heat oil — Fill a deep pot or fryer with oil leaving at least 3 inches (8 cm) headspace. Heat to 325°F (163°C) for the first fry, using a thermometer to monitor temperature.
  6. 6
    Step 6: First fry (blanch in oil) — Fry in small batches for 3–4 minutes until pale gold and soft but not deeply browned. Maintain oil at ~325°F (163°C). Remove and drain on a wire rack or paper towels. Let fries rest 5–10 minutes.
  7. 7
    Step 7: Increase heat for final crisp — Raise oil temperature to 375–380°F (190–193°C) for the second fry. This higher temperature crisps the exterior quickly.
  8. 8
    Step 8: Second fry — Fry batches 1–2 minutes until deep golden brown and crisp. Do not overcrowd. Drain on a wire rack and immediately season with remaining sea salt while still hot.
  9. 9
    Step 9: Serve — Serve hot with dipping sauces (see tips). For make-ahead service, keep warm in a 200°F (95°C) oven on a wire rack for up to 15–20 minutes while finishing remaining batches.

💡 tips

Use Russet potatoes for best texture—higher starch yields a fluffier interior and crisp exterior. Keep cuts uniform by using a mandoline waffle or crinkle blade and rotating 90° between passes. Thorough drying before frying prevents dangerous oil splatter and soggy fries. Double-frying is the key: a low-temperature fry cooks potatoes through, a high-temperature finish crisps them. If baking or air-frying, toss with a tablespoon of oil and increase baking time while turning once; add a light cornstarch dusting for extra crunch.

🔄 substitutions

Sweet potatoes can be used for a sweeter variation; reduce blanch time slightly. Use arrowroot instead of cornstarch for a similar crisp but slightly different sheen. If peanut oil is a concern, use sunflower or canola oil with a high smoke point. For a gluten-free coating, verify cornstarch brand is certified GF.

📦 storage

Store leftover fries in an airtight container in the fridge for up to 3 days. Recrisp in a 400°F (200°C) oven or 375°F (190°C) air fryer for 5–8 minutes, turning once, until hot and crisp. Avoid microwaving (it makes fries soggy).

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