Whatafries from Whataburger feature golden, crispy potato fries seasoned with a savory blend of spices, offering a perfect balance of crunchy exterior and fluffy interior that complements any meal.
Equipments
- Deep fryer
- Fry baskets
- Potato cutter
- Mixing bowl
- Baking sheet or tray (for draining)
- Tongs
- Heat lamp or warming station
Ingredients
- 4 large russet potatoes
- Vegetable oil (for frying)
- 1 tablespoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
Russet potatoes are ideal for achieving the crispy exterior and fluffy interior characteristic of Whatafries, so choosing fresh, firm potatoes will enhance your results. Using vegetable oil with a high smoke point ensures the fries cook evenly and develop that golden color without burning. The seasoning blend of salt, garlic powder, onion powder, and paprika creates a savory profile that mimics the authentic Whataburger flavor. Make sure to evenly coat the fries in the seasoning immediately after frying to maximize flavor absorption. Your Whatafries copycat menu will delight fans of the original with the right balance of spice and texture.
Instructions
- Wash and peel the russet potatoes.
- Use the potato cutter to slice potatoes into fries.
- Soak cut fries in cold water for 30 minutes to remove excess starch.
- Drain potatoes and pat dry with a kitchen towel.
- Preheat vegetable oil in the deep fryer to 350°F (175°C).
- Fry potatoes in batches for 2–3 minutes, until soft but not browned.
- Remove fries and drain on a baking sheet lined with paper towels.
- Increase fryer temperature to 375°F (190°C).
- Fry potatoes again in batches for 2–3 minutes, until golden and crispy.
- Remove fries and drain on a clean baking sheet.
- In a mixing bowl, combine salt, garlic powder, onion powder, and paprika.
- Toss hot fries with the spice blend.
- Serve immediately under a heat lamp or warming station if needed.
Substitution
Whatafries from Whataburger copycat menu deliver crispy, golden fries seasoned with a blend of salt, garlic powder, onion powder, and paprika for that signature flavor. You can substitute russet potatoes with Yukon Gold for a slightly creamier texture while maintaining crispiness. If a deep fryer is unavailable, oven-baking the fries on a baking sheet at high heat offers a healthier alternative with good results. Use tongs to gently turn fries if pan-frying to ensure even cooking without breaking them. Mixing the spices thoroughly before tossing the fries helps achieve consistent seasoning on every crispy bite.
Tips
Ensure you soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, which prevents sogginess and promotes crispiness. Dry the fries thoroughly before frying to avoid oil splatters and achieve an even golden color. Frying in two stages--first at 350degF until soft, then at 375degF until crispy--creates the perfect texture balance between fluffy interior and crunchy exterior. Toss your hot fries immediately with the seasoned spice blend to ensure the flavors stick well.
Nutritions
Whatafries from Whataburger provide a moderate amount of calories primarily from carbohydrates and fats due to frying in vegetable oil. Each serving delivers essential nutrients like potassium from the russet potatoes, while the seasoning adds minimal sodium and antioxidants from garlic and onion powders. Your intake of fiber depends on the portion size, contributing to digestive health. Frying twice ensures a crispy texture but increases oil absorption, impacting the overall fat content.
Storage
Store cooked Whatafries in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Keep your fries in a single layer and refrigerate for up to 3 days, reheating them in a preheated oven at 400degF (200degC) for 5-7 minutes to restore crunch. Avoid storing fries in sealed plastic bags without ventilation, as trapped steam can make them soggy.
Variation or Alternatives
You can experiment with sweet potatoes instead of russet potatoes to create a slightly sweeter and more nutrient-rich version of Whatafries. Swap paprika for smoked paprika or cayenne pepper to add a smoky or spicy kick to your seasoning blend. For a healthier variation, try baking the fries at 425degF (220degC) on a baking sheet with a light coating of vegetable oil instead of deep frying. Using a mandoline slicer can help ensure uniformly thin fries for extra crispiness during cooking.
Allergies
Whatafries from Whataburger contain potatoes and vegetable oil, which are generally safe but may pose a risk for those with nightshade allergies due to the potato content. The seasoning blend includes garlic powder, onion powder, and paprika, all of which can trigger allergic reactions or sensitivities in some individuals. To ensure your safety, carefully review ingredient labels and consult with a healthcare professional if you have known food allergies before enjoying these fries.
Why this recipe?
Whataburger's Whatafries menu is beloved for its perfectly seasoned, crispy fries that complement any meal with a satisfying crunch. The variety of unique toppings and flavorful dips transforms ordinary fries into a gourmet experience that appeals to diverse taste preferences. Replicating the Whatafries at home allows you to enjoy this signature taste anytime, ensuring you capture the authentic seasoning and texture that fans crave. Your effort in making a copycat version is rewarded with a delicious and customizable snack that rivals the original.