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Look, I'm not going to pretend that I'm unraveling grand culinary mysteries here. I took some frozen fries and put them in the waffle iron. You can just stop reading now if you want. The big surprise may be that I bought frozen french fries at all — crinkle cut, no less! (Frozen fries are generally not my thing. They elicited some surprise from the other half of the household. "They're for waffling," I explained. You'd be surprised how much I can get away with using just that line; your mileage may vary.)
I should say, there is a recipe in my book for a different take on waffled fries. And The Food Lab has done a take on waffling fries as well. Others may have done them too at this point.
But I don't want to live in a world where too many waffled fries is a thing. So here you go. They took about 10 minutes to waffle, straight from the freezer. I overstuffed the waffle iron a bit, because they sink down as they defrost and cook.
(As an aside, J. Kenji López-Alt, the man behind The Food Lab, has a book of the same name coming out next month. It is more than 900 pages. NINE HUNDRED PAGES. Books should not, of course, be judged by how many pages they contain [says the man whose book has 224 pages]. But that is a lot of pages. I would be afraid that by the end of the book, I'd forget what I wrote at the beginning. That may say more about me. And the need for editors. Bottom line, I am very much looking forward to this book. Shall we continue?)
The waffled fries are topped with a waffled egg. Somehow, waffled fries felt like junk food. ... but waffled fries topped with a waffled egg and served with coffee? Voilà. Brunch.
Visit your local bookstore! Or find "Will It Waffle?" at ...