Homemade Cheesy Waffle Fries
Droolworthy doesn’t even begin to describe these. The secret weapon to the seasoning is Trader Joe’s new “Everything but the Elote” seasoning blend. If you can’t find it, just sub for equal parts cumin and chipotle powder.
This is the waffle fry cutter I use – highly worth the $6.99 investment if you’re a trashy human like me.
- 2 large russet potatoes
- 1 tsp vinegar
- 1 tsp Trader Joe’s “Everything but the Elote” seasoning blend
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp fine sea salt
- Vegetable oil (1-2 quarts), for frying
- One cup super melty cheese sauce
- Scrub the potatoes under running water. Leave the skins on.
- Using a crinkle cutter or mandoline with a crinkle blade, slice the potatoes 1/4 inch thick, rotating a quarter turn (90 degrees) between each slice to get the waffle appearance.
- Place the potatoes in a bowl. Cover with ice water and the vinegar. Stir gently to mix in the vinegar. Let sit for 1 hour.
- Mix the elote seasoning blend, chili powder, onion powder, and salt in a small bowl and set aside.
- Drain the potatoes and pat dry with paper towels.
- Heat a few inches of vegetable oil in a heavy-bottomed pan to 275 degrees. Add the potatoes and fry for 2 minutes. Remove and drain them on a set of fresh paper towels.
- Turn up the heat until the oil reaches 350 degrees. Add the potatoes back into the oil and fry until golden and crispy, approximately 3 minutes. Remove the potatoes and drain on fresh paper towels. Add the fries to a large bowl, sprinkle the seasoning mixture over the fries, and toss to evenly coat the fries in the seasoning.
- Place the waffle fries on your serving plate or bowl and drizzle the cheese sauce over the warm waffle fries. Serve immediately.