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Waffle cut fries, in a white basket lined with red and white checkered paper. The fries are drizzled with roasted garlic aioi and topped with chopped dill and chopped pickles.
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5 from 7 votes

Dill Pickle Waffle Fries

Dill Pickle Waffle Fries - A bit of work, a lot of fun! Homemade Waffle Fries with pickle seasoning, dill, roasted garlic aioli, & pickles!
Prep Time30 mins
Cook Time10 mins
Soaking Time1 hr
Total Time1 hr 40 mins
Course: Appetizer, Snack
Cuisine: Canadian
Servings: 6 People
Calories: 202kcal
Author: Marie Porter

Equipment

Crinkle Cut Knife
Deep Fryer

Ingredients

Instructions

  • 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.
  • Serve immediately!

Notes

This is less a set recipe, and more of a freestyle set of guidelines to go on. The number of potatoes needed was only specified to be able to let the software come up with rough nutrient info - you can make as much or as little of this as you’d like!
Note: Nutritional info does not include the deep frying.

Nutrition

Calories: 202kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 371mg | Potassium: 613mg | Fiber: 2g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg