Scrub potatoes, clean well.
Using a thick crinkle cut knife, cut potatoes into waffle fries: Cut straight down through the potato, rotate the potato 90 degrees, cut again. Continue cutting and rotating 90 degrees after each cut, until all of the fries are cut.
Soak cut potato is cold water for 1 hour.
Once the hour is up, start preheating your oil to 320 F (160 C). You can use a deep fryer, or a heavy pot. If not using a deep fryer, use a deep, heavy pot, filled to at least 4" deep.
As the oil heats, drain the fries and blot dry with paper towels. I like to sandwich the cut fries between layers of paper towel for this.
Once the oil is to temperature, fry sliced potatoes - in batches, if necessary - for 5 minutes. This will NOT brown them, merely cook them.
As each batch is finished, use a metal slotted spoon to remove fries from the oil, transfer to a baking sheet or metal bowl.
Once all fries are par-cooked / blanched, turn the heat up to 375, and allow oil to reach temperature.
As you’re waiting for the oil to heat, chop your pickles and dill. I like to put the roasted garlic aioli into a disposable pastry bag, for ease in drizzling, but this is entirely optional.
In small batches, re-fry the potatoes until browned and crispy, about 2 minutes per batch.
Yes, it seems a little involved – but this is how to get fries that are cooked all the way through, and crispy on the outside!
Transfer fries to baking sheet lined with paper towels, blot any excess grease before carefully transferring to a metal bowl.
Season with dill pickle popcorn seasoning, to taste. Transfer to serving dish.
Drizzle with roasted garlic aioli, top with chopped dill and pickles.