How To Waffle Cut Fries

So, you want to waffle cut fries? I get it. You’ve seen them at a fancy gastropub, or maybe on your cousin’s Instagram story, and you thought, “I could make those—if I had the patience of a saint and the knife skills of a samurai.” Good news: you can. And no, you don’t need a special mandoline or a degree in geometry. Just a potato, a sharp knife, and a willingness to laugh at your first few attempts.

Here’s the trick: rotate the potato 90 degrees after every single slice. Imagine you’re creating a tiny, starchy checkerboard. Start by cutting a flat base so your potato doesn’t roll like a runaway wheel. Then, slice straight down—not too deep, about 1/4 inch. Stop. Give the potato a quarter turn. Slice again. Turn. Slice. Turn. You’ll feel like a DJ scratching a record, except you’re making fries. If you mess up? Congrats, you now have perfectly good regular fries. No judgment. We’ve all been there.

Once you’ve got your lattice-work beauties, soak them in cold water for 30 minutes. This is the waiting game. Imagine them at a spa, releasing their starch and stress. Dry them thoroughly—wet potatoes are a deep-fryer’s nemesis. Then, fry twice. Yes, twice. First at 325°F for 4 minutes (a gentle warm-up), then at 375°F until golden and crispy. Season immediately with salt—or get wild with paprika and garlic powder.

The final result? A fry so photogenic it deserves its own Spotify playlist. Crunchy on the outside, fluffy within, and covered in little pockets perfect for catching ketchup or aioli. You’ve officially elevated dinner. And even if your first batch looks more like potato roadkill than a lattice, remember: you made fries from scratch. That’s a win. So go on, grab a potato, make a mess, and when you’re done, dip your masterpiece in something silly and smile. You’ve earned it.