The French-fry variant made by quarter-turning the potato before each cut is called a waffle fry.
Waffle fries are made with a corrugated or crinkle-edged blade. A straight pass creates one set of ridges; rotating the potato about 90 degrees before the next pass crosses those ridges. Repeating the process produces a grid or lattice, giving the fry its characteristic waffle-like appearance.
The cut is also known as a criss-cross or crisscut style in some food-service contexts. It should not be confused with ordinary crinkle-cut fries, which have parallel ridges rather than intersecting ones. A mandoline fitted with a waffle blade is the usual home tool, though the cut requires careful handling because the blade is extremely sharp.
Waffle fries have a relatively broad surface and open spaces, which help them hold seasoning and dipping sauces. They may be fried once or twice, depending on the recipe and desired texture. The shape is a cutting method, not a separate potato variety, so it can also be used with sweet potatoes or other firm vegetables.