Chick-Fil-A Sauce:

1. In a medium bowl whisk together all the ingredients until combined. Optionally, whisk in the BBQ sauce if you want some tang and the MSG for added flavor.
2. Season with salt and pepper to taste and refrigerate until ready to serve.

‍Waffle Fries:

1. Set a mandoline with the crinkle cut blade to a ½” (12mm) thick. Carefully slice a potato one way, turn the potato a quarter turn, and slice it again against the grooves to make a waffle shape. Repeat this process with all your potatoes.
2. Line a few baking sheets with paper towels. In a large pot add the water, vinegar, baking soda, and salt and bring to a boil. Cook the waffle fries, in batches, for 30 seconds or until softened. Immediately remove to the prepared baking sheets and pat dry. Repeat cooking the remaining fries. 
3. Once all the fries are cooked and dried, transfer them to a parchment lined baking sheet. Spread the fries out into a single layer, top with another piece of parchment and add another single layer of fries. Repeat this over 1 or 2 baking sheets until all the fries are on baking sheets. Cover the baking sheets with an inverted tray or plastic wrap and freeze the fries overnight.   
4. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and paper towels and place that next to the hot oil.
5. Gently drop the frozen fries into the hot oil, in batches, and fry for 1-3 minutes or until crispy, stiff and lightly golden brown. Drain on the prepared baking sheet and immediately season with salt. Repeat with the remaining fries. 
6. Serve with the Chick-Fil-A Sauce.