After years and years of resistance, I finally broke down and purchased an air fryer when a talented chef friend of mine told me that it’s a worthwhile kitchen helper. He was right. I’ve had good success with a number of air fryer recipes and will share them periodically here at Scheff’s Table.
After experimenting with a number of French fry recipes, I found that this one got the best results. After soaking the potatoes in water like you would normally do, you also fry them at two different temperatures, as you would if cooking the fries in a deep fryer. These came out crispy and crunchy. This recipe is for two generous servings.
- 1 large or 2 small to medium russet potatoes, cut into ¼ inch thick sticks
- 1 ½ Tbsp oil – I like peanut oil best but vegetable, olive, or canola oils also work fine
- 1 ½ tsp. Kosher salt
- Place the potato sticks into a large bowl and cover with cold water. Allow the potatoes to soak for at least half an hour or up to overnight, stored in the fridge. This helps remove the starch from the fries.
- When you’re ready to cook, drain the potato sticks and pat them very dry with cloth or paper towels.
- Preheat the air fryer to 350 degrees F.
- While the fryer is heating, in a dry bowl toss the potatoes with 1 tablespoon of oil and 1 1/2 teaspoons of salt.
- Transfer to the air fryer and fry at 350 degrees for 10 minutes, tossing halfway through.
- Transfer the potatoes to a baking sheet lined with paper towels, spreading them in an even layer, and let cool to room temperature, at least 30 minutes and up to 4 hours. (This step is optional; it gives the fries a slightly crispier exterior. If you want to skip it, keep the potatoes in the fryer and proceed to the next step.)
- Turn the air fryer heat up to 400 degrees. Arrange the potatoes in the fryer if you’ve taken them out, and drizzle with another 1/2 tablespoon of oil. Cook until golden and crisp, about 12 to 15 minutes, tossing or stirring halfway through. Transfer immediately to a serving platter and sprinkle with more salt, if needed.
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