Slice the potato vertically down, keeping the skin on, using a waffle cutter or mandoline slicer.

Slice down the potato after turning it horizontally so that the slice resembles a waffle. For each of the 4 potatoes, repeat this method.

To make the fries crunchier, soak the chopped potato slices in ice-cold water for 20 to 30 minutes to help the potato release some of its starch.

Pour the oil into a pot with the potatoes after draining them, and then increase the heat on the burner to medium-high, or at least until the oil reaches 350 degrees.

Do not overcrowd the pot; instead, add batches of potatoes in accordance with the size of the pot.

Slices of potato should be lightly browned after 3 to 4 minutes of cooking.

To drain the extra oil from the waffle fries, cover them with parchment paper.

Enjoy your food with tomato ketchup and sea salt on top!