Waffle Fries With Prawn & Pickle

Waffle Fry Party Bites:

Sometimes appetisers need a little drama, and nothing delivers quite like waffle fry party bites.

Instead of your everyday golden spud, try coloured potatoes- suddenly you’ve got a chip that looks like it’s dressed for a party.

I recently picked up some midnight purple potatoes at the farmer’s market, and they were too pretty not to play with- you could do the same thing with sweet potato.

Once sliced into waffle fries, the purple potato crisped up with this gorgeous jewel-toned hue that instantly stole the show on the platter.

To keep the toppings snappy, I whipped together a dill-and-pickle dip- bright, tangy, and a little herby.

I cut up prawn on top but you could add a vegetarian or vegan topping such as pesto, sun-dried tomato or marinated artichoke.

The waffle cut potato chip is your blank canvas: swap in salmon, prosciutto, or even a dollop of whipped feta if you’re not in the mood for prawns.

You don’t necessarily need a lavish topping for this simple canapé, just a dollop of crème fraîche & some fresh herbs can be enough.

The coloured potatoes do half the work for you- they’ve got that instant “wow” factor.

This appetiser isn’t about complicated cooking; there is some cooking involved but it is pretty simple.

It’s about making something that tastes great, looks striking, and makes people reach for “just one more.”

Waffle Fries With Prawn & Pickle

(Serve 16 Prep 30 Mins)

You Will Need:

Purple Potato:

Midnight purple potatoes (sometimes called Peruvian or heirloom varieties) are not only striking to look at but also hold their shape beautifully when fried. Their jewel-like colour make the waffle-cut chips feel instantly special. I found mine at the local farmer’s market.

Corn Flour:

A light dusting of corn flour (cornstarch) before frying helps wick away surface moisture and creates a delicate, crisp shell around the potatoes. This small step makes a big difference in achieving that irresistible crunch.

Vegetable Oil:

I have just used vegetable oil for this recipe, it is neutral in flavour and with a high smoke point, vegetable oil is ideal for deep-frying. It allows the potatoes to cook evenly and develop a golden, bubbly texture without overpowering the other flavours.

Sea Salt:

A sprinkle of flaky sea salt right after frying enhances the natural flavour of the potatoes and balances the richness of the toppings. Always season while the fries are hot so the salt clings perfectly.

Softened Cream Cheese:

For the creamy element of the dip, I have used cream cheese, adding body and a mild tang that pairs well with both dill and seafood. Softening makes it easier to whip into a smooth, pipeable texture. You don’t want a runny mixture, so the cream cheese works well.

Greek Yoghurt:

Thick, tangy, and slightly sharp, Greek yoghurt lightens the cream cheese while giving the dip a refreshing lift. It keeps the topping from feeling too heavy and adds a nice balance to the fried base.

Garlic Clove:

Fresh garlic adds a subtle punch and depth of flavour to the dip. Mince it finely or grate it so it blends smoothly into the mixture. I find 1 clove is not alot but it just adds a little depth of flavour.

Fresh Dill:

Bright and aromatic with a gentle anise-like note, dill is the hero herb here. It cuts through the richness of the cream cheese and brings a burst of freshness that pairs beautifully with seafood. It would have to be one of my favourite herbs for canapés due to the freshness it brings.

Mini Gherkins:

Finely chopped gherkins add crunch, acidity, and a playful tang to the cream cheese mixture. They’re the secret ingredient that keeps each bite lively and well-balanced.

Lemon Zest:

Provides fragrant citrus oils that lift the dip with a sunny brightness. It complements the dill and seafood while keeping the overall flavour light and zippy.

Lemon Juice:

A squeeze of juice sharpens the mixture and adds just enough acidity to tie all the creamy and briny elements together.

Cooked Prawns:

Sweet, succulent prawns are the star topping. Chopped into small pieces, they provide just the right amount of seafood flavour, they don’t overpower the potato & I have used precooked prawns to save extra work in the kitchen.

Fresh Dill (Garnish):

A tiny sprig of dill on top finishes each bite with a fresh herbal note and subtly dresses up the final presentation.

Instructions:

Cut The Potato

Using a waffle slicer, cut the potato crosswise through the short side to form that signature criss-cross pattern. After each cut, rotate the potato a quarter turn before slicing again- this is what creates the lattice texture. Continue turning and slicing until you have around 16 evenly shaped waffle-cut pieces. Try to keep the thickness consistent so that they fry up at the same rate.

Soak The Potato

Once cut, place the slices straight into a bowl of cold water. This step helps wash away surface starch, which prevents the slices from sticking together and ensures they’ll crisp up beautifully. Let them soak for at least 15 minutes. When ready, drain the potatoes well and pat each slice dry with a clean tea towel. For extra crunch, lightly dust the slices with cornflour before frying- this gives them a delicate coating that crisps as it hits the hot oil.

Fry The Chips

Heat a deep pot of oil over medium-high heat until it begins to shimmer. To check if it’s ready, drop in a test slice: if it sizzles right away and floats to the surface, you’re good to go. Fry the potatoes in two batches, being careful not to overcrowd the pot. Each batch will need about 3–4 minutes, or until the fries are golden, crisp, and slightly puffed. Use a slotted spoon to lift them out and transfer onto a plate lined with paper towel to absorb any excess oil. Repeat with the remaining slices.

Prepare The Topping

While the fries cool slightly, make the topping. In bowl of a small processor, combine the cream cheese, yoghurt, dill, chopped pickles, garlic, lemon zest, and a squeeze of lemon juice. Process until smooth and creamy, adjusting the seasoning if you like a bit more tang or freshness. Spoon the mixture into a piping bag fitted with a round nozzle for neat presentation. (If you prefer a chunkier texture, just mix the dip ingredients together in a small bowl)

Assemble & Garnish

To assemble, pipe a generous dollop of the cream cheese mixture onto each waffle fry. Top with three small pieces of cooked prawn. Finish with a small sprig of fresh dill on each & serve immediately while the fries are still warm and crisp.

Serve & Enjoy!

Helpful Hints:

• For these waffle fry party bites, make sure you soak the potato slices prior to frying to remove excess starch. This helps them crisp up when fried but also lightly dust in cornflour to maximise crunch.

• There are variations in colour for purple potato/ sweet potato, so pick one that is available to you. This mignight purple variety, I found at the local farmer’s market & they are a little more expensive, but you only require 1 medium sized potato.

• When using the waffle slicer, you need to make a quarter turn of the potato with each slice to produce waffle cut & not just crinkle cut potato slices.

• These waffle fry party bites are best not to be sitting around for any length of time. You can prepare your dip ahead of time but if refrigerating, you will need to sit out of the fridge for 20-30 mins before piping, to soften. Don’t top the waffle fries with your dip until you are ready to serve, to avoid them going soggy.

Waffle Fries With Prawn & Pickle

Recipe

(Serves 16 Prep 30 Mins)

Ingredients

• 1 Medium Purple Potato
• 1 Tbsp Corn flour
• Vegetable Oil
• Flaky Sea Salt
• 125mg softened Cream cheese
• 2 Tbsp Greek Yoghurt
• 3 Tbsp chopped Dill + extra for garnish
• 10 mini Gherkins finely chopped
• Zest of 1 small Lemon
• Juice of ½ small Lemon
• 6 Large cooked Prawns chopped
• 16 small fronds of Dill (Garnish)

Method

1. Using a waffle slicer, cut the potato crosswise through the short side. Rotate the potato a quarter turn and slice again. Continue turning and slicing until you have about 16 waffle-cut pieces.
2. Place the slices in a bowl of cold water and let them soak to draw out excess starch. Drain well, then pat dry with a clean tea towel.
3. Heat oil in a deep pot over medium-high heat. Once shimmering, test by adding a single slice- if it sizzles immediately, the oil is ready. Fry half of the waffle fries at a time for 3-4 minutes, or until golden and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining slices.
4. In a small bowl, mix together the cream cheese, dill, pickles, lemon zest, and lemon juice until smooth and well combined (or if you prefer a creamier consistency, process in a mini processor). Transfer to a piping bag fitted with a round nozzle.
5. Pipe a dollop of the cream cheese mixture onto each waffle fry. Top with three small pieces of chopped prawn and finish with a sprig of fresh dill for garnish.

Serve & Enjoy!

Wine Pairing Suggestions:

Sparkling Wine – Brut Champagne or Crémant
The bubbles in sparkling wine cut through the richness of the fried potato and cream cheese but also accentuate the freshness of the prawn. A crisp Brut Champagne (or a more budget-friendly Crémant) brings bright citrus and minerality that echo the dill and lemon. This can be a nice option for these waffle fry party bites.

Sauvignon Blanc (Loire Valley or Marlborough)
A zesty Sauvignon Blanc is a natural with seafood and herbs. Its high acidity pairs beautifully with the lemon and pickles in the dip, while the grassy notes complement the dill.

Albariño (Rías Baixas, Spain)
Albariño is fantastic with prawns- its saline edge and stone fruit notes amplify the briny sweetness of the seafood and balance the tang of yoghurt and pickles.

Vermentino (Italy or Southern France)
Light-bodied, citrusy, and often with a touch of herbal character, Vermentino harmonises with the dill while refreshing the palate between bites of fried potato.

Chablis (Unoaked Chardonnay from Burgundy)
Clean and mineral-driven, Chablis offers subtle citrus and green apple notes that work well with prawns while its crisp finish stands up to the fried base without overwhelming it.

Rosé (Provence-style)
A dry, pale rosé with bright acidity and hints of strawberry and herbs makes a versatile pairing. It adds a touch of fruitiness that plays off the prawns while still keeping things crisp and refreshing.

Other Potato Recipes:

Potato Pavé With Anchovy Cream

Potato Cannoli With Spinach & Artichoke