Steps

1. Peel and remove any eyes from 300g (3 medium) of potatoes.
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2. Cut the potatoes, after removing the eyes, into 8 wedges and place them in a heatproof container.
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3. Cover with plastic wrap and microwave for 5.5 minutes at 600W.
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4. Mash the microwaved potatoes with a fork or masher until no lumps remain.
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5. Add 2 tbsp mayonnaise, 1/2 tsp salt, and a pinch of pepper to the mashed potatoes and mix well.
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6. Add 2 tbsp potato starch and mix. (Key Tip: If the mixture is too crumbly due to the potato's moisture content, adjust by adding a little water.)
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7. Take about a heaping teaspoon of the potato mixture into your hand and shape it into a ball.
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8. Add potato starch to a small bowl, place the potato balls in it, and coat them evenly with the starch.
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9. Lightly coat the waffle maker with vegetable oil.
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10. Place about 3 potato balls, coated in potato starch, onto the waffle maker, leaving some space between them.
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11. Close the lid and gently press down to bake. (Key Tip: While the first batch is baking, you can efficiently shape the remaining potato mixture.)
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12. After baking for about 3 minutes, flip the potato pieces over, drizzle a small amount of vegetable oil from the top, and continue baking. (Key Tip: Since oil tends to pool at the bottom of a waffle maker, flipping and adding oil creates a pan-fried effect, resulting in a crispier texture.)
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13. Bake for 5 minutes, or until golden brown around the edges. Transfer to a wire rack or similar to drain excess oil.
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14. Bake the remaining potato mixture in the same way.
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15. In a bowl, mix 1 tbsp whole grain mustard, 2 tsp honey, and 2 tsp mayonnaise to make the honey mustard sauce.
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16. In another bowl, mix 1 tbsp ketchup, 1 tsp Worcestershire sauce, and 1 tsp honey to make the honey ketchup sauce.
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17. Arrange the baked waffle fries on a plate.
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18. (Key Tip: If they cool down, you can reheat them in a toaster or under a broiler to restore their crispiness while warming them up thoroughly.)
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