Description
Since I missed the whole Instant Pot® train, I had to make at least one air fryer recipe while they’re still hot. And it doesn’t get more classic than French fries; the generally accepted technique is pretty, dare I say, airtight, at this point, but I do have one extra trick in store! Finally, dip them in honey mustard, spicy ketchup, garlic aioli, or all 3 mixed together, like I did.
Ingredients
- 1 pound russet potatoes, peeled
- 2 teaspoons vegetable oil
- 1 pinch cayenne pepper
- ½ teaspoon kosher salt
Instructions
- Cut each potato lengthwise into 3/8-inch-thick slices
- then slice sections into 3/8-inch-wide sticks.
- Place potatoes in a bowl of cold water. Let soak to release excess starches
- about 5 minutes; drain.
- Pour boiling water over the potatoes until they’re covered by a few inches. Let sit for 10 minutes.
- Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely
- at least 10 minutes.
- Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.
- Preheat an air fryer to 375 degrees F (190 degrees C).
- Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown
- about 10 minutes more.
- Toss fries with salt in a mixing bowl. Serve immediately.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 4