Air-Fryer Froes: A Quick, Easy, And Healthy Treat

Air fryers are a great way to make crispy French fries without the mess and grease of classic frying. They are also much healthier than deep frying in oil. To make French fries in an air fryer, you will need potatoes, oil, and seasoning. The type of potato, oil, and seasoning you use can be customized based on your preferences. The potatoes should be cut into uniform-sized pieces and soaked in water to remove excess starch before being dried and placed in the air fryer. The air fryer should be preheated, and the potatoes should be cooked in batches to ensure even cooking and crispiness.

Choose the right potato: Russets are best, but Yukon Golds work too

Choosing the right potato is essential for achieving the perfect air fryer fries. While Russets are the best option, Yukon Golds can also be used.

Russet potatoes, also known as Idaho potatoes, are ideal for air fryer fries due to their thick skins and starchy, fluffy flesh. They maintain their shape at high temperatures, resulting in crispy exteriors and soft, tender insides. The key to getting that fluffy interior and crispy exterior is to rinse the cut potatoes in cold water to remove excess starch. For even crunchier fries, soak them in cold water overnight in the fridge.

Yukon Gold potatoes are another option for air fryer fries, although they will result in a creamier center. If you decide to use Yukon Golds, be sure to select longer potatoes to achieve the classic fry shape.

When preparing your potatoes, there is no need to peel them. Leaving the skin on adds texture and flavor, and it saves you time. However, if you prefer a smoother texture, you can peel the potatoes before cutting them into fries.

To ensure even cooking, cut the potatoes into evenly sized pieces, aiming for a thickness of about 1/4" to 1/2". This will ensure that all the fries cook at the same rate and achieve the desired level of crispiness.

In summary, while Russets are the superior choice for air fryer fries, Yukon Golds can also work well. The key to success is to choose the right type of potato, prepare them properly, and cut them into uniform pieces for even cooking.

Cut potatoes into uniform sizes: 1/4-inch thick

Cutting potatoes into uniform sizes is an important step in making fries in an air fryer. This ensures that the potatoes cook evenly, resulting in a consistent texture throughout. Aim for a thickness of about 1/4-inch, or between 1/4" and 1/2".

When cutting the potatoes, it is not necessary to peel them. Leaving the skin on can add texture and flavour to your fries, as well as saving time in the preparation process. However, if you prefer a smoother texture, you can peel the potatoes before slicing them.

Once you have cut your potatoes to the desired thickness, you will need to soak them in cold water. This helps to remove excess starch and moisture, preventing the potatoes from sticking together and promoting even cooking. After soaking for around 15 minutes to an hour, pat the potatoes dry with a paper towel or clean dishcloth.

After drying, the potatoes are ready for seasoning and cooking in the air fryer. Remember to work in batches to ensure even cooking and crispiness. Enjoy your homemade fries!

Soak potatoes in water to remove excess starch

Soaking potatoes in water is an effective way to remove excess starch. This is a crucial step when making fries, as it ensures they are crispy on the outside and creamy in the middle. The process is simple: cut the potatoes into the desired shape and size, and then soak them in a bowl of cold water for a few hours. You will notice that the starch has settled at the bottom of the bowl, leaving the potatoes with less starch.

The length of time you soak the potatoes can vary, but it is generally recommended to leave them for at least an hour. Changing the water after 20-30 minutes can also help ensure that more starch is removed. Make sure to pat the potatoes dry with a clean cloth or paper towel after soaking, as any residual moisture can affect the cooking process and impact the crispiness of the final product.

Soaking potatoes in cold water is a great way to remove excess starch, but if you want to take it a step further, you can try blanching them in hot water. Bring a pot of water to a boil and then add the peeled potatoes. Cook them until they are slightly tender, and then drain the water. The starch molecules will have absorbed the hot water, causing them to swell and burst, thus removing the starch from the potatoes.

If you want to be absolutely sure that you have removed as much starch as possible, you can try a combination of these methods. After soaking the potatoes in cold water, replace the water with fresh, cold water and add a pinch of salt. Leave the potatoes to soak for another 30 minutes, and then drain the water and cook them in boiling water for 15 minutes. Repeat this process once more, and you will have potatoes that are extremely low in starch.

Remember, the goal of these methods is to remove excess starch, which can impact the texture and taste of your final dish. By soaking and/or blanching potatoes, you are taking an important step towards ensuring that your fries, whether they are air-fried, baked, or cooked using another method, turn out crispy and delicious.

Pat potatoes dry to remove moisture

Pat the potatoes dry to remove excess moisture. This is an important step as moisture is the enemy of crispiness. You want to make sure there is no residual moisture on the potatoes before you add the olive oil and seasoning. This will ensure that the oil and seasoning stick to the potatoes and help them crisp up without getting soggy.

Use paper towels or a clean dish towel to pat the potatoes dry. Make sure they are very dry. You can also leave the potatoes to air-dry after rinsing them.

If you are preparing the potatoes in advance, you can store them in the refrigerator, completely submerged in cold water, until you are ready to cook them. Drain and pat them dry before cooking.

Season with salt, pepper, garlic powder, onion powder, paprika, etc

When it comes to seasoning your fries, you can keep it simple with salt and pepper, or get creative with a unique blend of spices. Here are some tips and suggestions for seasoning your air fryer fries with salt, pepper, garlic powder, onion powder, paprika, and more:

Preparation

Before seasoning, it is important to wash and dry your potatoes. You can choose to peel them or leave the skin on for added texture and flavour. Cut the potatoes into your desired fry size, aiming for uniformity so that they cook and crisp evenly. Soaking the potatoes in cold water for about 15 minutes to an hour can help remove excess starch and moisture, leading to crispier fries. After soaking, make sure to dry the potatoes thoroughly to remove any residual moisture, as this can affect the crispness of your fries.

Seasoning Ideas and Combinations

• Salt and pepper are classic seasonings that can be used on their own or as a base for other spices.
• Garlic powder and onion powder can be added to the salt and pepper base for extra flavour.
• Paprika can be included to give your fries a subtle kick and a hint of smokiness.
• For a rustic French twist, try using Herbes de Provence salt.
• If you're feeling adventurous, experiment with cajun seasoning, rosemary, thyme, or other herbs and spices to find your perfect combination.

Timing of Seasoning

It is recommended to season the potatoes just before air frying them. Adding salt too early can draw out moisture, impacting the crispness of your fries. However, you can also add a sprinkle of starch (corn or arrowroot) after seasoning to help the outsides stay crispy while keeping the inside soft.

Serving Suggestions

These seasoned air fryer fries can be served as a snack or side dish. They go well with various dipping sauces, such as ketchup, mustard, mayo, chipotle sauce, chimichurri, or vegan cheese. You can also pair them with veggie burgers, salads, or corn on the cob for a complete meal.

Frequently asked questions