Step 1

Fill a large bowl with 4 cups ice and top with cold water.

Step 2

Scrub 2 pounds russet potatoes under running cold water and pat dry with paper towels. Using a mandoline set to waffle cut or a hand-held crinkle cutter, carefully slice the potatoes to 1/4-inch or 1/8-inch thickness. Start the first cut crosswise, then rotate the potato 90 degrees in between each cut. Transfer to the ice bath and chill for 15 to 30 minutes.

Step 3

Meanwhile, prepare the following, adding each to a small bowl once you complete it: Finely grate the zest of 1 lime until you have 1/2 teaspoon zest; juice the lime until you have 1 tablespoon juice; finely mince 1 canned chipotle pepper; add 1 to 2 tablespoons adobo sauce (depending on your spice preference), 1/2 cup mayonnaise, and 1/2 teaspoon of the kosher salt; stir to combine.

Step 4

Place the remaining 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika to a second small bowl and whisk to combine.

Step 5

Heat 2 quarts vegetable or canola oil into a large Dutch oven over medium heat until 260℉. To test if it's hot enough, add a small piece of potato. It should sink and tiny bubbles should expel from it. Meanwhile, drain the potatoes and rinse under cold water. Lay on a clean dish towel (or large sheets of paper towels) and pat potatoes dry. Line a large rimmed baking sheet with paper towels.

Step 6

Working in 2 or 3 batches, add the fries and fry, stirring with a spider or slotted spoon to prevent sticking, for 3 minutes. The potatoes will have no color and will be slightly softened. Using a slotted spoon, transfer to the baking sheet and arrange in a single layer.

Step 7

Increase the heat to medium-high and heat the oil to 350℉. To test if it's hot enough, add a small piece of potato. It should rise to the top and bubble fiercely. Line a second baking sheet with paper towels or fit with a wire rack.

Step 8

Working in 2 to 3 batches, fry waffle fries until golden-brown and crispy, 1 to 3 minutes. Use a slotted spoon to flip individual slices to ensure they brown evenly. Transfer to the second baking sheet.

Step 9

Sprinkle the fries with the spiced salt blend and toss to coat. (It may seem like a lot of seasoning, but you will lose some as it falls through the holes). Serve with the chipotle-lime mayonnaise for dipping.