Prepare the potatoes: Start by scrubbing the russet potatoes thoroughly under cold water to remove any dirt. You may leave the skin on for that authentic Chick-fil-A texture or peel them if you prefer a smoother bite. Using a waffle cutter or crinkle cutter, slice the potatoes at a 90-degree angle for every cut to get that signature waffle pattern. Continue until all the potatoes are cut into even waffle slices about ¼ inch thick.

Soak the potatoes: Place the sliced potatoes in a large bowl filled with cold water, add 1 teaspoon of salt, and toss in the ice cubes. Soak for at least 20–30 minutes — this helps remove excess starch and ensures the fries become extra crispy when fried. If you have time, you can even soak them for a few hours or overnight in the refrigerator.

Dry the potatoes: After soaking, drain the potatoes and pat them completely dry using paper towels or a clean kitchen towel. Removing every bit of moisture is crucial — wet fries will steam instead of crisp up.

Heat the oil: Pour vegetable or peanut oil into a deep fryer or heavy-bottomed pot, filling it about halfway. Heat the oil to 325°F (165°C) for the first fry. If you have a kitchen thermometer, this is the perfect time to use it to maintain the right temperature.

First fry (par-fry): Fry the potato slices in small batches for 3–4 minutes, just until they begin to turn a light golden color. They should still be soft inside at this point. Use a slotted spoon to remove them and let them rest on a wire rack or paper towels. Let the fries cool for at least 10 minutes before the second fry.

Second fry (to crisp): Increase the oil temperature to 375°F (190°C). Return the fries to the hot oil in small batches and fry again for another 2–3 minutes, or until they turn golden brown and perfectly crispy. Transfer to a paper towel-lined plate to drain excess oil.

Season and serve: While still hot, sprinkle the fries with the remaining 1 teaspoon of salt — or mix things up with seasoned salt or a pinch of garlic powder for added flavor. Serve them immediately for the best crunch.