Crisp, golden bistro-style fries made with starchy potatoes, a thorough rinse, complete drying, and a two-stage air fryer cook to capture the spirit of traditional fries without deep frying.
Ingredients
- 1600 g Russet or other starchy frying potatoes
- 45 ml peanut oil or sunflower oil
- 8 g fine salt
- 4 g fleur de sel or flaky sea salt
Method
- Peel the potatoes, then cut them into uniform batons about 1/2 inch (1 cm) thick to keep the center tender. Keep the cuts as even as possible to ensure uniform cooking and nicely browned edges.
- Rinse the cut fries in a large bowl of cold water for 2 minutes, agitating them by hand. Change the water 2 to 3 times until it runs completely clear to wash away excess surface starch.
- Let the fries soak in very cold water for 30 minutes, keeping them completely submerged to firm up the flesh and ensure a crisp outer crust.
- Drain thoroughly, then pat the fries dry in a clean kitchen towel for 2 minutes. Spread them out at room temperature for 10 minutes: the surface must feel completely dry with no visible water droplets so they crisp rather than steam.
- Preheat the air fryer to 320 °F (160 °C) for 3 minutes. Meanwhile, toss the fries with the oil and fine salt in a large bowl. Gently coat them for 1 minute to leave a light, even sheen on every fry without breaking them.
- Arrange the fries in the basket in a loose, single layer (work in 2 batches if needed). Run the first cook at 320 °F (160 °C) for 18 minutes, shaking the basket halfway through (at 9 minutes). The fries should emerge tender, pale golden, and soft to the tip of a knife at the center.
- Transfer the fries to a wire cooling rack in a single layer and let them rest for 10 minutes, without piling them up, so internal steam can escape before the final crisping.
- Increase the air fryer temperature to 400 °F (200 °C). Return the par-cooked fries to the basket and cook for 10 to 12 minutes at 400 °F (200 °C), shaking the basket vigorously every 3 minutes. Stop as soon as they are deep golden brown, rigid, and make a crisp rattling sound when shaken.
- Immediately transfer the piping-hot fries to a warm bowl, sprinkle with fleur de sel, and toss gently for 10 seconds. Serve immediately while the crust is shatteringly crisp and the center remains steaming and tender.
Nutrition
Per serving
- Energy
- 374.3 kcal
- Protein
- 8 g
- Carbohydrate
- 70 g
- Fat
- 7.9 g
- Fibre
- 8.8 g
- Calcium
- 143.41 mg
- Iron
- 1.04 mg
- Magnesium
- 66.24 mg
