How To Make Waffle Fries with a Weston Mandoline


Does the shape of a waffle fry truly make them taste better? We think so!


- Ingredients -
potatoes (half of a potato to a whole potato per person)
2 quarts peanut oil
Weston French Fry Seasoning

- Tools -
Weston V-Slice or Stainless Steel Mandoline
Deep Fryer (or large pot and a thermometer)


Slice the fries

Fill a bowl, large enough to fit your potatoes, with ice water.

Insert the Wavy/Waffle Blade into your Mandoline.

For a waffle cut, the key is to adjust the thickness so that the slices are only slightly thicker than the serrated edge of the Wavy/Waffle Slicer Blade. 

Once you adjust the thickness, pierce the potato with the Food Pusher and make a pass over the Wavy/Waffle Slicer Blade.  

Next, rotate the food 90° and make a second pass over the Blade to complete the cut. 

This rotation will create an opposing crinkle cut on each side of the food, leaving holes toward the center. Repeat for the rest of the potatoes. 

Weston V-Slice with Wavy Blade

Blanch

Place the fries into the ice water as you slice. 

Once all potatoes have been sliced, place the bowl into the refrigerator for 30 minutes. 

Fry
Bring your Deep Fryer (or pot filled with oil) to 375°F.

Remove the fries from the ice water and pat dry thoroughly.

Drop the fries into the Deep Fryer and fry 10 minutes, or until the fries turn golden and float. Occasionally shake the fryer basket or stir with tongs to keep the fries from sticking together.



Serve
Transfer the fries into a large bowl layered with paper towels. Allow to cool 5-10 minutes, then sprinkle with French Fry Seasoning and enjoy.  




3 comments:

Leo221 said...

Hi. I was wondering if these come out more like a chip of a fry.

Leo221 said...

Hi, I was wondering if these come out more like fries or chips.

Shayna Bane said...

Yes, these are like a thin fry (similar to shoestring fries) - they're crispy but still have some good, fluffy potato inside.