Waffle Fries

Waffle Fries

Waffle Fries

Ingredients

Serves 4

• 4 cups ice cubes
• 2 pounds russet potatoes (3 to 4 medium)
• 1 lime
• 1 can chipotle pepper in adobo sauce, plus 1 to 2 tablespoons of the sauce
• 1/2 cup mayonnaise
• 1 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• vegetable or canola oil, for deep-frying

Method

1. Fill a large bowl with 4 cups ice and top with cold water
2. Scrub or peel the potatoes and pat dry with paper towels
3. Using a hand-held crinkle cutter, or similar gadget, slice the potatoes between 1/4-inch or 1/8-inch thickness
4. Transfer to the ice bath and chill for 15 to 30 minutes
5. Finely grate the zest of 1 lime into a bowl
6. Add 1 tablespoon lime juice, finely mince andd add 1 canned chipotle pepper
7. Add 1 to 2 tablespoons adobo sauce (to taste), 1/2 cup mayonnaise, and 1/2 teaspoon of the kosher salt; stir to combine
8. Add the remaining 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika to a second small bowl and whisk to combine
9. Heat 2 quarts vegetable or canola oil into a large Dutch oven over medium heat until 260?
10. Meanwhile, drain the potatoes and rinse under cold water
11. Pat potatoes dry
12. Line a large rimmed baking sheet with paper towels
13. Working in 2 or 3 batches, add the fries, stirring with slotted spoon to prevent sticking, for 3 minutes
14. The potatoes should have little color and be slightly softened, then cooled before a second fry to crisp.
15. Transfer to the baking sheet in a single layer
16. Increase the heat to medium-high and heat the oil to 350?
17. Fry the waffle fries until golden-brown and crispy, 1 to 3 minutes
18. Drain well on kitchen towel
19. Sprinkle the fries with the spice blend and toss to coat
20. Serve with your choice of dip