Chick Fil A Waffle Fries
Utilize Russet potatoes in this dish. They are ideal for deep-frying since they are starchy and contain little water. It results in crisp exteriors and tender innards.I prefer to slice the potatoes 1/4 inch thick, as thin slices are fragile and quickly shatter. However, feel free to cut to your chosen thickness. Slicing potatoes can be accomplished with a wide variety of tools. Because I have nothing else, I have always used a usually popular waffle cutter.
Servings 4
Calories 420kcal
Ingredients
- Four washed, dried, and peeled Russet potatoes
- 6 cups frying peanut oil
- To taste, acceptable salt
Instructions
- Fill a large container with iced water to the brim. Using a mandolin equipped with a waffle or crinkle attachment, slice the potatoes to a thickness of about 1/4 inch. Spin the potato 90 degrees between each cut to create a waffle-like pattern
- Place the potato slices in water for 20 to 30 minutes to eliminate extra starch. With paper towels, carefully dry the potatoes
- Clip an instant-read thermometer to the edge of a big Dutch oven or pot with a sturdy bottom. Bring the peanut oil to 320 degrees Fahrenheit over medium-high heat
- Microfiber cloths are used to line two baking sheets. It must fry the potatoes in batches for 5 minutes or until tender and pale. Place the potatoes on baking pans lined with parchment paper
- Add 375 degrees Fahrenheit to the oil's temperature. When crisp and golden, serve
- Replace the old paper towels on the baking sheets with a brand-new set. Place the potatoes on baking pans lined with parchment paper
- The potatoes are seasoned with salt. Serve hot and delight