Baking waffle fries is a healthy alternative to deep fat frying. Two kinds are used – Yukon Gold and sweet potatoes. The addition of using sweet potatoes provides a healthier choice. Both versions are a great hit with children. Use a crinkle cutter to get the waffle effect. When using the crinkle cutter make sure to make a stable base by cutting the bottom of the potato. Cut down to make the waffle fries. Sweet potatoes are dense and take a bit of experimenting to get the desired thickness. Other options are to sprinkle Yukon Gold potatoes with garlic, parmesan cheese, an Italian blend seasoning or any of your favorite seasoning when tossing in the bowl with melted butter or olive oil.
2 large sweet potatoes peeled
4 large Yukon Gold potatoes peeled
1/2 cup of melted butter or olive oil or use a mix of both divided
Kosher salt to taste
Honey (great dipping sauce for sweet potatoes)
Maple Syrup (great dipping sauce for sweet potatoes)
Make a stable base by cutting the bottom of the potato. Using a crinkle cutter, slice peeled potatoes into even slices about a half inch thick or less. It will be difficult to make perfectly uniform but try your best. Place each potato in separate mixing bowls and add the melted butter or olive oil to each type of potato and salt to taste. Toss until each type of potato is evenly coated. Transfer potatoes to separate baking sheets coated with a non-stick cooking spray. Try to make sure they are in one layer. Bake in a preheated oven at 400 degrees for about 30 minutes or until somewhat crispy on the outside and tender on the inside. Turn once half way through the baking process. Some potatoes may get done before others. Remove those that are done sooner. Normally, the sweet potatoes will be done before the Yukon Gold potatoes. Transfer to a lined basket or platter and serve with condiments.