Homemade French Fries come in all shapes and sizes, and if Chick-Fil-A wants waffle fries, I’ll give them Waffle Fries.
INGREDIENTS:
Fries:
4 large russet potatoes
2 quart (1.89L) water
1 tablespoon(14g) white distilled vinegar
2 tablespoons(29g) bakings soda
1 tablespoon(15g) kosher salt
vegetable oil for frying
salt to taste
Chick Fil A Sauce:
1 1/4 cup (140g) mayonnaise
1/3 cup (83g) yellow dijon mustard
2 tablespoons (29g) yellow mustard
1 tablespoon (12g) ketchup
1/4 teaspoon (>1g) cayenne pepper
1 teaspoon (3g) smoked paprika
1 clove of garlic, grated
1/3 cup (90g) honey
2 teaspoons (28g) lemon juice
Salt and pepper to taste
INSTRUCTIONS:
Fries:
Set mandoline with the crinkle cut blade, about a .5” thick. Carefully slice your potato one way, then quarter turn it, and slice it again against the grooves. Repeat this process with all your potatoes.
Get a large pot, add water, vinegar, baking soda, and salt; bring it to a boil, then add your sliced potatoes and cook for 30 seconds or just until soft. Remove, place on a baking sheet and dry off any water with a paper towel. Place one layer of potatoes on a lined baking sheet with parchment paper (do not stack them) and freeze overnight.
Fill up a heavy bottom pot just over halfway, at least 2” inches of vegetable oil. Heat to 350F.Carefully drop your potatoes in the oil directly from the freezer and fry for 1 - 3 minutes or until stiff and lightly golden brown.
Remove from the oil, drain on a wire rack lined with paper towels, and immediately season them with salt. Repeat with the rest and enjoy with a side of your sauce.
Chick Fil A Sauce:
In a bowl, place all the ingredients and whisk until combined.
