Make-ahead frozen waffle fries, deep fried or baked, with fry sauce

Set a pot of water to boil. Peel the russet potatoes if wanted.

With a deep ridge cutter, slice straight down, rotate the potato 90 degrees, and slice again; the rotation makes the holes, which let oil flow through for more crisp surface.

Add two large pinches of salt and about a tablespoon of vinegar to the water and boil the potatoes eight minutes. The boil seasons, washes off surface sugars that would burn, bursts starch granules, and the vinegar keeps the pectin from breaking down.

Strain and spread on a wire rack over a baking sheet to cool.

Heat about two inches of peanut oil in a wok on medium-high to 375F. Fry in batches for 60 seconds.

Freeze on sheet pans about an hour to firm up, then move to bags or a container; keeps up to three months.

To deep fry: heat the peanut oil to around 375F over medium heat and fry the frozen fries about four minutes until golden brown and crispy.

variation: to bake, preheat to 475F (about 425F for a convection oven or air fryer); bake frozen fries on a wire rack or pizza screen, optionally spritzed with baking spray, 12 to 15 minutes, flipping once halfway.

Toss the cooked fries in a bowl with salt.

For fry sauce, mix the mayo, ketchup, brown mustard, Worcestershire, vinegar, honey and black pepper.