Most of us have probably had cross-cut waffle fries at some point in our lives; this round, craggly variation on fries is an ideal vessel for ketchup and is arguably even better than traditional matchstick fries. But when you look at one, a question emerges: How the heck is it made?
Waffle fries are also known as pommes gaufrettes (especially when potato chip-thin), and can come in varying thicknesses; when they’re super-thin they take on the characteristics of a potato chip (they’re actually a traditional accompaniment to steak tartare). But they’re all made the same way, and it’s a very similar technique to how potato chips are made, with one extra step: A crinkle-cut blade is inserted into a mandolin, and in between each slice, the potato is turned 45 degrees. This way, the front of each slice has ridges that go in one direction, and the back has ridges that go in another. If you’re still confused, you can find a demonstration here.
There you go; waffle fries may actually be easier to make at home than French fries!