Spicy Thai Waffle Fries

0.0/5 rating (0 votes)
  • Serves: 21
  • Cal: 197
  • By: Chef Brenda
Spicy Thai Waffle Fries
by Chef Brenda


  • 4 ½ lb Waffle fries, frozen, skin on
  • 2 Tbsp Crushed red pepper, spice
  • ½ cup Rice wine vinegar
  • 2 Tbsp White vinegar, distilled
  • 2 Tbsp Sugar, granulated
  • ¼ cup Soy sauce, less sodium
  • 1 Tbsp Garlic, minced, bottled
  • 1 ½ tsp Ginger, minced, bottled
  • ½ cup Green onions, sliced thin
  • 1 Tbsp Sesame seeds


  1. Cook Potatoes: Preheat oven to 400°F. Arrange each 4 1/2 lb bag potatoes in a single layer on a full sheet pan. Bake 15 minutes or until golden brown and crispy. Hold at 140° F or higher.
  2. Prepare Sauce: May make the day before service. In a large bowl, whisk together crushed red pepper, rice wine vinegar, white vinegar, sugar, soy sauce, garlic, and ginger. Stir in green onions and sesame seeds. Hold at 41° F or lower. Use within 7 days.
  3. Serve: ½ cup waffle fries (4 oz spoodle) with a side of Spicy Thai Sauce (#60 scoop or 3-1/4 tsp or ½ oz wt).

Nutrition Facts

Calories 197kcal
Saturated Fat 2g
Sodium 514mg
Sugars 2g
Total Fat 10g
Trans Fat 0g
Cholesterol 0mg
Carbohydrate 26g
Total Dietary Fiber 1g
Protein 1g
Vitamin A 238IU
Calcium 7mg
Vitamin C 0.8mg
Iron 0.1mg


This recipe is made per 4 1/2 lb bag waffle fries (21 servings).

Share this recipe


Chef Brenda | Side

Follow Us


Washington State Potato Commission

The mission of the WSPC is to support an economically and environmentally sustainable Washington State potato industry by providing strong leadership and innovation, and building partnerships to meet the demands of global consumers.

Contact Us

Office Hours:
Monday – Friday 8am to 5pm

108 S Interlake Road
Moses Lake, WA 98837

Phone: (509) 765-8845
Fax: (509) 765-4853