Once your potato is fully “scored” with that grid pattern, it’s time to cut the slices. Lay the potato back on its flat side and slice straight down, parallel to the cutting board. Each slice will fall apart into a waffle-shaped piece—like magic, but with more starch.
You’ll notice the first few slices might look a little wonky. That’s fine. Embrace the chaos. The middle slices are where the waffle pattern really shines, like a tiny, edible checkerboard.
What Potato Should You Use? (Because Not All Potatoes Are Created Equal)
Go for Russet or Yukon Gold. Russets are starchy and fluffy, giving you that classic fast-food texture. Yukon Golds are waxier but hold their shape better if you want a firm waffle fry. Stay away from red potatoes—they’re too waxy and won’t crisp up properly. (Unless you enjoy soggy fries, in which case, you do you.)
