This is how waffle fries are actually made.
Start by peeling a few russet potatoes and using a waffle cutter, slice a few times to get the potato started, then rotate a quarter turn and slice again.
Repeat this same process rotating each time and slicing with even pressure.
Then rinse them under cold water and add to a pot.
Cover it up with water, a splash of vinegar, and a sprinkle of salt and bring to a boil.
And once boiling, cook about 5 more minutes or until they’re tender but still hold their shape.
Transfer these to a wire rack lined baking sheet and once cooled, freeze overnight.
Then fry them in small batches in two separate stages. First at 400° F for about a minute, and once they’ve had a moment to rest, fry again at 400° F until golden brown and crispy.
Salt them immediately so it sticks to that hot oil and eat them right away with whatever sauce you like.
