For my monthly air fryer recipe, I thought I’d include air fryer shoestring fries this time since they are so easy to make and almost fat-free.
- 1-2 Russet potatoes, depending on the size of your air fryer basket
- Vegetable oil
- Sea salt
- Freshly cracked black pepper (optional)
- Using a mandolin or V-slicer, cut the potatoes into shoestring shapes, about 1/8th inch thick. I prefer skin-on potatoes, but you can peel yours if you like.
- Allow the uncooked fries to soak in a big bowl of cold water for at least an hour, or overnight in the fridge. This removes much of the starch from the potatoes so they’ll cook up crispy.
- Drain the shoestring potatoes and pat dry with cloth or paper towels. Make sure the fries are very dry.
- Preheat the air fryer to 350 degrees F.
- In a large dry bowl, toss the shoestring potatoes with 1-2 Tbsp. oil, salt to taste, and black pepper (optional).
- Place the potatoes into the preheated air fryer basket in a single layer, if possible. Try not to stack or crowd the fries. Cook in batches, if necessary.
- Cook the fries for 14 to 16 minutes, tossing them every 5 minutes or so. During the final few minutes, check the fries every couple of minutes to make sure they don’t overcook and burn.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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