Spicy Thai Waffle Fries

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  • 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).


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

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