Frying Potatoes Twice: Air Fryer Tips And Tricks

Twice-fried potatoes in an air fryer are a great way to get that crispy texture and fluffy inside that everyone loves. This method is also quicker than using an oven and means you don't have to heat up the whole kitchen. You can fill your potatoes with a variety of tasty ingredients, such as butter, sour cream, cheese, bacon, chives, and jalapeños.

How to prepare potatoes for twice frying

Preparing potatoes for twice-frying is a simple process, but there are a few key steps to ensure the best results. Here is a step-by-step guide:

Selecting and Preparing the Potatoes:

• Choose the right type of potatoes: Look for potato varieties that are low in moisture and high in starch, such as Russet potatoes. These potatoes have sturdy skins that can hold the filling, and their flesh will create a fluffy texture.
• Clean and soak the potatoes: Give the potatoes a good scrub to remove any dirt. You can also soak them in water for a while to remove excess starch, resulting in a crispier texture after frying.
• Cut the potatoes: Cut the potatoes into uniform pieces, typically 2-inch pieces or halves, depending on the recipe.

First Frying:

• Heat the oil: Pour enough vegetable oil into your pan or air fryer to cover the bottom, and heat it over medium heat.
• Fry the potatoes: Place the potatoes in the hot oil and fry for about 10 minutes. Stir them occasionally with a wooden spatula to ensure even cooking.
• Check for doneness: Pierce the potatoes with a skewer or fork. If it goes through easily with no resistance, your potatoes are ready for the next step.

Preparing for Second Frying:

• Drain the oil: Once the potatoes are done, drain the oil using a strainer and return the potatoes to the pan or air fryer.
• Season the potatoes: Add butter, garlic, and your choice of herbs (such as rosemary, thyme, or Italian parsley) to the potatoes. You can also add salt and pepper to taste.
• Fry until lightly browned: Continue to fry the potatoes over medium heat, stirring occasionally, until they are lightly browned.

Second Frying:

• Achieve a golden-brown colour: Keep frying the potatoes until they turn a beautiful golden-brown colour.
• Sprinkle with salt and pepper: Once your potatoes reach the desired colour, sprinkle them with salt and pepper to enhance the flavour.
• Serve immediately: Twice-fried potatoes are best served fresh, so sprinkle them with your desired seasonings and enjoy!

How to make the filling

Ingredients

• 4 large Russet potatoes
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 3 tablespoons butter, softened
• 2 green onions, sliced thin
• 1 teaspoon black pepper
• 1 cup shredded cheddar cheese, divided
• 6 slices of bacon, cooked and crumbled (optional)
• 1/4 cup unsalted butter, softened
• 1/4-1/2 teaspoon chopped chives or scallions, for topping (optional)

Method

• Wash the potatoes and scrub them thoroughly. Poke holes all over each potato with a fork.
• In a large bowl, toss the potatoes with some salt and olive oil.
• Place the potatoes into the air fryer basket and cook at 400°F for 35-45 minutes, or until they are fork-tender.
• Remove the potatoes from the basket and let them cool for a few minutes.
• Once cooled, cut each potato in half and scoop out most of the potato flesh into a large mixing bowl. Leave about 1/4 inch of potato flesh in the potato skin to create a sturdy shell.
• To the bowl with the scooped-out potato flesh, add the sour cream, butter, milk, green onions, salt, pepper, and 3/4 cup of the shredded cheddar cheese.
• Using a masher or fork, mash the potatoes until they are creamy and well combined.
• (Optional) For a lighter option, use nonfat plain Greek yogurt instead of sour cream, and 1% milk instead of whole milk.
• (Optional) For extra flavour, add mix-ins of your choice to the potato filling, such as chopped jalapeños, bell peppers, mushrooms, onions, garlic powder, paprika, or onion powder.
• Spoon the mashed potato mixture back into the potato skins, filling them generously.
• Top the potatoes with the remaining shredded cheddar cheese.

How to fill the potatoes

To fill your potatoes, start by cutting the baked potatoes in half. You want to leave the potato skin intact, creating a 'boat' or shell to hold the filling. Using a spoon or scoop, remove the baked potato filling, leaving about a quarter of an inch of potato inside the skin to create a pocket for the filling.

Next, prepare your filling. In a large bowl, add the scooped-out potato flesh and any other ingredients you wish to include, such as butter, sour cream, milk, cheese, chives, bacon, or seasonings. Mix everything together until it reaches a smooth and creamy texture. You can use a hand mixer, potato masher, or fork for this step.

Once your filling is ready, it's time to fill the potatoes. Generously fill the potato skins with the mixture, making sure to pack it in well. You can even overfill the shells slightly to ensure a hearty portion.

At this point, you can also sprinkle some extra cheese on top of the filled potatoes for an extra indulgent touch.

How to cook the filled potatoes

Ingredients:

• 4 large russet potatoes
• 2-3 tablespoons of olive oil
• 1/2 cup of sour cream
• 3 tablespoons of butter, softened
• 2 green onions, sliced thin
• 1/4-1/2 teaspoon of black pepper
• 1 cup of shredded cheddar cheese, divided
• 6 slices of center-cut bacon, cut into strips (optional)
• 1/4 cup of unsalted butter, softened (optional)
• Chives or scallions, for garnish (optional)

Method:

Step 1: Wash the potatoes and pat them dry. Using a fork, poke holes all over each potato. This step helps the potatoes cook evenly and prevents them from bursting in the air fryer.

Step 2: Drizzle the potatoes with olive oil and sprinkle them with salt and pepper. Place the potatoes in the air fryer basket and cook at 400°F for 35-45 minutes, or until they are easily pierced with a fork.

Step 3: Once the potatoes are cooked, remove them from the air fryer and allow them to cool for a few minutes. Cut each potato in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato intact in the skin.

Step 4: In a large bowl, mix the scooped-out potato with sour cream, butter, milk (optional), green onions, salt, and pepper. You can also add cooked and crumbled bacon if desired. Mash the mixture until it is creamy.

Step 5: Spoon the mashed potato mixture back into the potato skins, filling them generously. Sprinkle the tops of the potatoes with the remaining shredded cheddar cheese.

Step 6: Place the filled potatoes back into the air fryer basket and cook at 350°F for 2-15 minutes, or until the cheese is melted and the potatoes are heated through. Keep an eye on them to avoid overcooking.

Step 7: Remove the potatoes from the air fryer and garnish with chopped chives or scallions, if desired. Serve immediately.

Tips:

• For a healthier option, use non-fat plain Greek yogurt instead of sour cream and reduce the amount of cheese and bacon.
• Get creative with your fillings! You can add jalapeños, bell peppers, mushrooms, onions, garlic powder, paprika, or even ranch dressing to the potato mixture.
• If you want to make these ahead of time, follow the recipe until the filling step, then refrigerate or freeze the filled potatoes. When you're ready to serve, air fry them at 400°F for 5-10 minutes to heat through and melt the cheese.

How to store and reheat twice-fried potatoes

Storing Twice-Fried Potatoes

Twice-fried potatoes should not be left out on the counter for more than two hours. They can be stored in an airtight container in the fridge for up to four days. The container should be made of glass or plastic, with a lid that fully seals to prevent the growth of bacteria and mould. An airtight seal will also ensure that the food retains moisture and reheats well.

Reheating Twice-Fried Potatoes in the Microwave

The microwave offers a quick and easy way to reheat twice-fried potatoes without drying them out. Place the potatoes on a microwave-safe plate and cover them loosely with a damp paper towel to prevent drying. Microwave on high power for 60-90 seconds per potato, checking and stirring periodically to distribute heat evenly. If reheating multiple potatoes, increase the time but do not exceed 3 minutes per session to avoid drying. Let the potatoes stand for 1-2 minutes before serving.

Reheating Twice-Fried Potatoes in the Oven

The oven is a good option if you want to reheat multiple twice-fried potatoes at once. Preheat the oven to 350°F (175°C). Place the potatoes on an oven-safe dish and cover loosely with foil. Heat for 15-20 minutes, checking and re-covering to prevent drying out. Bake for an additional 5-10 minutes if needed. Let the potatoes stand for a few minutes before serving. You can add a small amount of cream or milk to the potatoes before reheating to maintain moisture.

Reheating Twice-Fried Potatoes in an Air Fryer

An air fryer will reheat twice-fried potatoes quickly and give them a crispy exterior. Preheat the air fryer to 350°F (175°C). Place the potatoes in the air fryer basket in a single layer, leaving space between them for better air circulation. Air fry for 4-8 minutes, shaking the basket occasionally, increasing the time by 2-3 minutes if the potatoes are icy in the centre. You can sprinkle the potatoes with extra cheese or herbs before serving, or brush them with olive oil for an extra crispy exterior.

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