Waffle Fries

Waffle Fries

The freezer held no more frozen waffle fries or french fries, and here it is Monday again - fish and fry night.  So I decided to make my own seasoned waffle fries.  They didn't turn out quite as I expected.



Heat oven to 400F and find 2 large sheet plans.

I scrubbed 5 potatoes (5 of us home for dinner).  Then used my surgical steel, razor sharp, mandolin to cut the waffles.  I left the skin on because I was running out of time and the skin is full of fiber and nutrients.  As it turns out, it's harder to cut waffle fries with skin on.  The potato kept sticking and as I was getting near the end of the potato, the blade was getting dangerously close to my fingers so I switched to regular slice and kept going.

To "fry" the waffles, I used 2 tablespoons of high heat oil plus a little Old Bay seasoning.

Spread slices on a sheet pan, pour oil and seasoning over potatoes.  Mix gently with your hands, then separate the potatoes into a single layer over 2 sheets.

Bake in oven for 45 minutes turning fries over every 15 minutes or so.  When crispy and starting to brown, add a bit of salt and pepper.  Serve

While the fries were baking, I opened a can of salmon and placed a bit on every one's plate plus a bit of salad.

The different potato shape was nice but it was easier to just use a chef knife and quick cut french fries shapes.

Astrid

Weight Watchers: 4 points for a potato, 1 point for oil, 2 points for salmon, 2 points for humus for a total of 9 PointsPlus dinner.