Waffle Fries (Afro-Caribbean)

At his casual Afro-Caribbean restaurant, Kwame Onwuachi, executive chef of Kith/Kin in Washington, D.C., is reintroducing a crowd favourite from his pop-up days: waffle fries with berbere salt. The Ethiopian spice blend brings a citrusy sweet heat to the fried spuds.

10 cups water
2 lbs russet potatoes
14 cups Canola oil
4 tsp. berbere (such as Whole Foods Organic Berbere Seasoning)
2 tsp. kosher salt

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

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.

While potatoes cool, heat Canola oil in a large, deep Dutch oven over medium-high to 400°F (200°C). 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, 30-45 minutes. Reduce heat to low, keeping oil warm until ready to use again.

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

Reheat oil to 400°F (200°C) over medium. Working in batches, fry potatoes, stirring often, until golden brown, about 2 minutes. (Adjust heat between batches to maintain temperature as needed.)

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.