Ree Drummond's Thin and Crispy Waffle Fries | The Pioneer Woman

Ree shares her trick for slicing perfectly thin waffle fries before frying the potatoes twice to make them beautifully golden and extra crispy! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3jj7fpE Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Thin and Crispy Waffle Fries RECIPE COURTESY OF REE DRUMMOND Level: Intermediate Total: 1 hr 30 min (includes soaking time) Active: 30 min Yield: 4 servings Ingredients 2 large russet potatoes (approximately 2 pounds) 1 teaspoon seasoning salt 1/2 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon cayenne About 3 quarts vegetable oil, for frying Ketchup or sour cream dip, for serving Directions Special equipment: a crinkle cutter or a mandoline with a crinkle blade Using a crinkle cutter or mandoline with a crinkle blade, carefully slice the potatoes 1/4 inch thick, rotating the potatoes 90 degrees between each cut. This will create the waffle appearance. Place the potatoes in a large bowl and cover with cold water. Cover and place in the fridge for 1 hour. Mix the seasoning salt, paprika, pepper, garlic powder, onion powder and cayenne in a small bowl and set aside. Remove the potatoes from the fridge and drain. Transfer to a baking sheet and pat dry with paper towels. Heat a few inches of vegetable oil to 260 degrees F in a large heavy pot. Fry the potatoes in one batch for about 2 minutes, or until soft. They should not be brown at all at this point; you just want to start the cooking process. Remove and drain them on new, dry paper towels. Turn up the heat until the oil reaches 325 degrees F. Return the potatoes to the oil and fry until golden and crisp, about 3 minutes. Remove the fries from the oil and drain on fresh paper towels. Sprinkle with the seasoning mix, toss to coat and serve with ketchup or sour cream dip. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #ThinAndCrispyWaffleFries Ree Drummond's Thin and Crispy Waffle Fries | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=b5Jl9O05ixM