Wash and peel potatoes (or you can leave skin on if you prefer)
Take a large bowl, and fill it with cold water
Using a mandoline slicer, fit it with a crinkle (waffle) attachment.
Slice potatoes about 1/4-inch thick
Turn potatoes 90 degrees after ever stroke and slice again. This creates that waffle pattern
Places slices of potatoes in cold water as you slice them
Allow potatoes to sit at least 20 minutes
Heat oil to 320 degrees Fahrenheit. You can use an electry fryer that maintains the heat level or use an instant-read thermometer on the side of a large dutch oven to track the temperature
Remove from cold water and with a paper towel, thoroughly pat dry. You do not want the water to go into the hot oil!
Prepare a baking sheet with paper towels and/or racks to drain cooked fries
Fry potatoes for 5 minutes. Remove to baking sheet to drain.
Increases oil temperature to 375 and re-fry all potatoes for 3 minutes or until golden and crisp
Place new paper towels on baking sheet
Move potatoes from oil to baking sheet to drain
Season potatoes and serve with sauce
