Scrub your potatoes well and cut off any blemishes. Peeling is optional.

Using a mandolin with a waffle blade attachment and wearing your cut-resistant gloves, slice your potatoes with a quarter-turn motion between each slice to create the signature waffle pattern.

Place your waffle fries in a bowl of cold water and let them soak for at least 30 minutes. Soaking removes excess starch and helps create a crispier fry.

Heat the canola oil in your deep fryer or pan to 320°F. Check the temperature using a kitchen thermometer.

Drain your potatoes and pat them thoroughly dry with paper towels. Fry them in small batches for about 3 minutes or until softened but not browned yet. Remove and set aside on paper towels (or a wire rack).

Increase oil temperature to 375°F

Fry your potatoes again in batches for 30-40 seconds or until golden brown and crispy.

Remove the fries, drain on paper towels, and immediately season generously with salt.