InstructionsReset

1. For The Waffle Fries

   Set a mandoline with the crinkle cut blade to about a 1/2-inch thick. Carefully slice a potato one way, then quarter turn, and slice it again against the grooves to make a waffle fry. Repeat this process with all your potatoes.
2. To a large pot add the water, vinegar, baking soda, and salt. Bring to a boil and add your sliced potatoes. Cook for 30 seconds or just until tender. Remove to a sheet pan and dry off any excess water with a paper towel.
3. Line a few sheet pans with parchment paper and lay out the cooked potatoes in a single layer on the pans. Freeze overnight.

4. For The Chick-Fil-A Sauce

   In a medium bowl whisk together all the ingredients until combined. Add the BBQ sauce if you want some tang and add the MSG for added flavor, if you’d like.
5. Season with salt to taste and refrigerate until ready to serve.

6. To Assemble

   Fill a 7-8 quart heavy bottomed pot just over halfway with vegetable oil. Heat to 350℉ / 177℃. Have a sheet pan lined with a wire rack near the hot oil.
7. Carefully drop the frozen potatoes into the hot oil and fry for 1-3 minutes or until crispy, stiff and lightly golden brown. Drain on the wire rack and immediately season with salt.
8. Remove from the oil, drain on a wire rack lined with paper towels, and season with salt.
9. Repeat cooking the remaining waffle fries, in batches, and enjoy with a side of your sauce.