Crispy Chick‑fil‑A Style Waffle Fries

Why You’ll Love This Recipe

• Signature fluffy–crunchy contrast: airy pockets and crisp ridges outside, cloud-soft centers inside.
• True-to-style flavor: peanut oil and a hot-salt finish mimic the famous fast-food fry.
• Make-ahead friendly: parboil and first-fry in advance for lightning-fast fries later.
• Home-cook proof: clear temperatures, times, and easy gear notes for consistent results.

Grocery List

• Produce: 2 lb russet potatoes
• Dairy: None
• Pantry: Kosher salt, baking soda, peanut oil (or canola), black or white pepper (optional)

Full Ingredients

Potatoes

• 2 lb (900 g) russet potatoes (about 4 medium)

Parboil & Soak

• 2 qt (1.9 L) water
• 1 tbsp kosher salt
• ½ tsp baking soda
• 2 cups ice, plus enough cold water to cover slices

Frying & Seasoning

• 1½–2 qt (1.4–1.9 L) peanut oil (enough for 2 in/5 cm depth in a heavy pot)
• 1½–2 tsp fine kosher or sea salt, to finish
• Optional: ¼ tsp ground white or black pepper

Optional Dips (not included in nutrition)

• Ketchup, honey-mustard, or your favorite dipping sauce

Step-by-Step Instructions

Step 1: Parboil the potatoes

Scrub the russets well (leave skins on for structure). In a large pot, combine 2 qt water, 1 tbsp kosher salt, and ½ tsp baking soda; bring to a boil. Add whole potatoes and simmer 5–7 minutes, until the exteriors are just tender but centers are still firm when pierced. Drain, then return potatoes to the hot pot off heat and let steam-dry 5 minutes until surfaces look matte.

Step 2: Chill to firm up

Transfer parboiled potatoes to a sheet pan and chill uncovered in the refrigerator for 30 minutes (or up to 24 hours). This sets the starches so the waffle cuts hold their shape and create those airy pockets.

Step 3: Waffle-cut the chilled potatoes

Using a mandoline fitted with a waffle or crinkle blade (or a dedicated waffle cutter), slice potatoes to ¼ inch (6 mm) thick. Rotate the potato 90 degrees between each pass to form the classic crosshatch. Keep strokes steady and even pressure so the lattice stays intact.

Step 4: Rinse and soak away excess starch

Rinse the waffle slices under cold running water until it runs mostly clear. Move them to a bowl of ice-cold water and soak for 20 minutes. This prevents sticking, encourages crisp ridges, and helps achieve that fluffy interior.

Step 5: Dry thoroughly and preheat oil

Drain the slices well and spread on clean towels; pat very dry. For extra insurance, chill them 10 minutes in the fridge or 8–10 minutes in the freezer to drive off surface moisture. Meanwhile, heat 1½–2 qt peanut oil in a 4–5 qt heavy pot to 300°F (150°C). Place a wire rack over a sheet pan for draining.

Step 6: First fry (blanch) at 300°F

Fry potatoes in small batches for 3–4 minutes, stirring gently so they don’t stick. They should turn pale yellow, flexible, and slightly puffed but not browned. Lift out with a spider, letting excess oil drip, and set on the rack. Let stand 10 minutes to steam off moisture.

Step 7: Second fry at 375°F and season

Increase oil to 375°F (190°C). Fry in batches for 1½–2½ minutes until deep golden with crisp, ridged edges and light airy pockets. Drain briefly, then immediately season with 1½–2 tsp fine salt (and pepper if using). Serve hot while the crust is at peak crunch.

Pro Tips

• Choose starchy russets; their dry flesh delivers fluffy centers and well-defined ridges.
• Rotate 90 degrees between slices and keep thickness at ¼ inch (6 mm) for ideal lattice and even cooking.
• Don’t skip chilling; it firms parboiled potatoes so the waffle pattern cuts cleanly and fries crisp.
• Use a clip-on thermometer; oil too cool makes greasy fries, too hot scorches ridges.
• Salt while hot; the heat helps salt cling to the micro-bubbles on the crust.

Variations

• Seasoned Salt: Toss hot fries with ½ tsp paprika, ¼ tsp garlic powder, and a pinch of cayenne.
• Garlic-Parmesan: Immediately after the second fry, toss with 1 tbsp melted butter, 1 small grated garlic clove, and 2 tbsp finely grated Parmesan.
• Air Fryer Finish: After the first fry (or from parboiled-dried raw), air fry at 390°F (200°C) for 7–10 minutes, shaking once, until crisp and golden.

Storage & Make-Ahead

Parboil, chill, and waffle-cut up to 24 hours ahead; keep slices submerged in cold water in the fridge, then dry thoroughly before frying. For the best make-ahead method, complete the first fry, cool on a rack, then freeze in a single layer until solid and store in freezer bags up to 2 months. Fry from frozen at 375°F (190°C) for 2–3 minutes. Leftovers: Re-crisp in a 425°F (220°C) oven for 8–10 minutes or in an air fryer at 380°F (193°C) for 5–6 minutes.

Nutrition (per serving)

Approximate: 380 calories; 6 g protein; 57 g carbohydrates; 15 g fat; 5 g fiber; 540 mg sodium (will vary with oil absorption and salt level).