Kwame's Waffle Fries

Kwame's Waffle Fries

4 servings
Berbere, an Ethiopian spice blend, brings a citrusy sweet heat to chef Kwame Onwuachi’s Waffle Fries. Get the Recipe at Food & Wine.

Ingredients

  • water
    10 c
  • russet potatoes
    2 lb
  • canola oil
    14 c
  • berbere
    4 tsp
  • kosher salt
    2 tsp

Directions

  1. 1

    Bring 10 cups water to a boil in a large stockpot over high; reduce heat to medium-low, and maintain a simmer.

  2. 2

    Meanwhile, use a mandoline fitted with a waffle blade or use a wave waffle cutter to cut potatoes into waffle-shaped slices. Drop potato slices, in batches, into simmering water, and cook, stirring occasionally and adjusting heat if necessary to maintain a simmer, until translucent, about 3 minutes. Using a spider or slotted spoon, gently remove potato slices from water, and arrange in a single layer on a wire rack set inside a rimmed baking sheet. Let stand until cool, about 25 minutes.

  3. 3

    While potatoes cool, heat canola oil in a large, deep Dutch oven over medium-high to 400°F. Working in batches, fry potato slices until outside of potato is firm, about 30 seconds. Transfer potatoes to a wire rack set inside a baking sheet to drain. Transfer drained potatoes to a parchment paper–lined baking sheet to cool, and freeze until frozen, 30 to 45 minutes. Reduce heat to low, keeping oil warm until ready to use again.

  4. 4

    Stir together berbere and salt in a small bowl. Set aside.

  5. 5

    Reheat oil to 400°F over medium. Working in batches, fry potatoes, stirring often, until golden brown, about 2 minutes. (Adjust heat between batches to maintain temperature as needed.)

  6. 6

    Using a spider or slotted spoon, remove fries from oil, and drain on a wire rack over a baking sheet. Sprinkle spice mixture over hot fries.

Kwame's Waffle Fries

Kwame's Waffle Fries

100 min4 servings27884 cal

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About this Recipe

Kwame's Waffle Fries: A Zesty Twist on a Classic SideElevate your fry game with Kwame's Waffle Fries, a signature dish from renowned Chef Kwame Onwuachi that brings an unforgettable Ethiopian spice experience to your table. These aren't just any crispy waffle fries; they're coated in Berbere, a vibrant Ethiopian spice blend known for its complex "citrusy sweet heat." If you're looking for a flavorful side dish that stands out, this recipe is a must-try.What makes Kwame's Waffle Fries truly special is the aromatic Berbere spice. This blend typically includes chili peppers, garlic, ginger, basil, korarima, rue, ajwain, nigella, and fenugreek, creating a symphony of flavors that perfectly complements the hearty potato. Chef Onwuachi's genius lies in transforming a beloved comfort food into an exotic culinary adventure. The deep-fried crispness of the waffle fries provides the perfect canvas for the bold and zesty seasoning, delivering a tantalizing kick with every bite.### Tips for Perfect Crispy Berbere Waffle Fries:- Soaking is Key: For maximum crispiness, soaking your cut russet potatoes in cold water helps remove excess starch. This step is crucial for achieving that coveted golden-brown crunch.- Double Fry for Best Results: While exact instructions aren't provided, typically, waffle fries benefit from a two-stage frying process: a lower temperature fry to cook the potato through, followed by a higher temperature fry to crisp them up.- Season Immediately: Toss your hot, freshly fried waffle fries with the Berbere and salt as soon as they come out of the oil. The residual heat helps the spices adhere beautifully.### Serving Suggestions:These spicy Berbere fries are incredibly versatile.- Serve them as a unique appetizer with a cooling yogurt-tahini dip or a classic aioli.- Pair them with grilled chicken, a juicy burger, or even fish for an exciting meal.- They also make an incredible flavorful side dish for any backyard BBQ or casual dinner.Get ready to impress your taste buds with this exceptional homemade waffle fries recipe!

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