What you’ll need:

3 lbs russet potatoes, cut with waffle fry attachment for mandolin
3 tablespoons of olive oil
1 cup cherry tomatoes
½ teaspoon kosher salt
2 lined baking sheets with parchment paper
Garnish: crumbled queso blanco, shredded iceberg lettuce, cubed avocado,
sliced jalapeno, chopped fresh cilantro, diced red onion, fresh lime juice.

Put it all together:

FIRST Preheat oven to 400 degrees. In a large bowl, cover cut potatoes with
cold water. Let soak for at least 30 minutes. Drain, and pat dry. Place potatoes
back into the bowl and toss to coat with olive oil and salt.

NEXT Spread out the oiled waffle cut fries evenly onto one baking sheet, and
the cherry tomatoes in one layer on the other sheet. Roast tomatoes until
blistered, 8 to 10 minutes. Bake potatoes for 25-30 minutes, depending on
thickness of your cut.

FINISH Slide potatoes off sheet into a warm cast iron skillet and garnish with
hot roasted tomatoes, queso blanco, lettuce, avocado, jalapeno, cilantro, red
onion, and lime juice, if desired. Serve warm in the skillet with salsa.