To cut Criss Cross fries, also known as waffle fries, you'll need a mandoline slicer equipped with a wavy or crinkle-cut blade. The key to their distinctive lattice pattern lies in making two sets of intersecting cuts, with a quarter turn of the potato in between.
Tools You'll Need
Achieving the perfect criss-cross pattern requires specific equipment.
| Tool | Description |
|---|---|
| Mandoline Slicer | Essential for uniform, thin slices and consistent wavy cuts. Look for one with a crinkle-cut or wavy blade. |
| Crinkle-Cut Blade | This specialized blade attachment for your mandoline creates the wavy texture. |
| Large Potatoes | Russet or Idaho potatoes work best due to their starchy texture and size, which hold the shape well. |
| Cutting-Resistant Glove | Crucial for safety when using a mandoline slicer. |
Step-by-Step Guide to Cutting Criss Cross Fries
Follow these steps to transform a humble potato into the iconic Criss Cross fry.
1. Prepare Your Potato
Begin by thoroughly washing and peeling your large potato, or leave the skin on for a rustic touch if preferred. Trim the ends to create flat surfaces, which will help stabilize the potato as you slice.
2. Set Up Your Mandoline
Secure your mandoline slicer on a stable surface. Insert the crinkle-cut or wavy blade into the mandoline. Adjust the slicing thickness; a setting between 1/8 to 1/4 inch (3-6 mm) is ideal for most Criss Cross fries. Thinner slices tend to be crispier, while thicker ones offer a more substantial bite.
3. Make the First Cut
Place your potato onto the mandoline's guide, holding it firmly and carefully with a safety guard or a cutting-resistant glove. Push the potato down the blade, making a series of wavy slices. These initial slices will have parallel ridges. Continue slicing until you've made several cuts across the entire potato surface.
4. The Crucial Quarter Turn
Once you've created a series of nice, parallel grooves on the potato, carefully rotate the potato a quarter turn (90 degrees). This is the most critical step for forming the criss-cross pattern. By turning the potato, the next set of cuts will intersect the first set of grooves at a right angle.
5. Complete the Criss Cross Pattern
With the potato rotated, make another series of cuts using the wavy blade. As you slice, the blade will cut across the initial grooves, creating the distinctive lattice or waffle pattern. Each slice should now have the characteristic intersecting ridges.
6. Slice to Desired Thickness
Continue slicing the entire potato, maintaining the quarter-turn technique for each new slice, until you have a stack of beautifully patterned Criss Cross fries.
Tips for Perfect Criss Cross Fries
- Potato Choice: Russet potatoes are highly recommended due to their high starch content, which contributes to a crispy exterior and fluffy interior, ideal for frying.
- Safety First: Always use the food guard that comes with your mandoline slicer or wear a cutting-resistant glove. Mandoline blades are extremely sharp. For more on mandoline safety, check out guides from culinary schools or cooking experts.
- Consistent Pressure: Apply consistent, firm pressure as you slice to ensure uniform thickness and a clear pattern.
- Soaking: For extra crispy fries, soak the cut fries in cold water for 30 minutes to an hour. This removes excess starch, preventing them from sticking together and promoting crispiness. Pat them thoroughly dry before frying.
- Experiment with Thickness: Don't be afraid to try different thickness settings on your mandoline to find your preferred fry texture.
By mastering the quarter-turn technique with a wavy blade, you can easily replicate the beloved Criss Cross fry at home.
