How to Fry French Fries With Only 1 Teaspoon of Oil
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I'm a fairly new owner of a Philips Airfryer (bacon that is simultaneously crispy and chewy is my specialty), and I had heard mixed reviews about making french fries in the trendy kitchen gadget. However, I had to know if the airfryer could possibly yield deliciously crisp, fresh french fries or if I'm destined to live off of frozen fries for the rest of my life. It turns out that airfryer french fries (which are made with only one teaspoon of oil) may be even better than deep-fried ones, but there are a few secrets you must abide by so you have a perfect batch every time.
Prep the Potatoes
Peel and cut the potatoes into 1/2-inch sticks. For three to four people, you'll need two russet potatoes. Immediately submerge the potatoes in cold water and allow for them to soak for at least 30 minutes and up to an hour. I put the bowl in the fridge to keep it cool. Soaking the fries draws out the starch from the exterior so they don't stick together when cooking.
Completely Dry
Remove the fries from the water and pat completely dry. I use an absorbent kitchen towel.
Coat in Oil and Start Air-Frying
Rinse and dry the bowl completely. Then transfer fries back into bowl and toss in about 1 teaspoon of melted ghee. Meanwhile, heat the airfryer to 360ºF. When it reaches temperature, pour fries into the basket, close, and cook for 25-30 minutes.
Shake and Season
Every 10 minutes, open the airfryer and shake the basket so every fry is evenly exposed to the hot air. Sprinkle salt over the fries. Close and allow to air-fry more.
Serve Hot!
Air-fried french fries are best right out of the frier. They are crisp on the outside and soft inside, like the perfect french fry. Unlike french fries, the delicate potato flavor really comes though rather than the oil. If seasoned well, these fries are so good they don't need to be dipped in ketchup. Serve them with your favorite meat, like rotisserie chicken, burgers, or grilled steak.