Today’s cooking tutorial will be for air-fryer French fries. These are 100% Potato-Hack approved, although you’ll want to make them all the time.
I absolutely love my new air fryer. I bought one of the cheapest models sold because I wasn’t sure I use it or even like it. This is the air fryer I currently own, the “Avalon Bay AB-Airfryer100R Airfryer in Red,” purchased on amazon for $99. Also comes in black or silver. There are fancier versions, with digital displays and controls, but they all basically do the same thing…cook food at oven temperatures on your countertop.
The controls are manual, just two knobs and a “ding” when the timer runs out. Plugs into a standard wall outlet. You pull out the drawer and load your food into the steel basket. The basket is removable which makes for easy cleaning:
This model comes with some accessories, a baking dish and a baking rack…both of which have found a home in some hidden shelf in the laundry room..I’ve never used either, but the instruction book was useful in figuring it all out.
The only regret I have in purchasing this model, I’m not sure what the pan lining is made of. It does not appear to be teflon, but it does not say anywhere. The website and booklet call it a “non-stick” surface. It seems lately the trend in non-stick pans is “PFOA-Free.” We got rid of all our teflon pans several years back in favor of ceramic. If you are worried about such things in an air-fryer, I’d be looking at something like this:
Tonight I made a big batch of fries:
- Potatoes. About 2 pounds/4 medium sized potatoes
- Clean and boil your potatoes for about 15 minutes the night before. After cooling a bit, place potatoes in an open bowl in the fridge until ready to use.
- Cut the cooled potatoes into a “fry-like” shape. Wedges, cubes, shoestrings…I chose a modified wedge version.
- Cook at 400deg for 7 minutes, shake to redistribute, cook for another 5-7 minutes until desired brownness is achieved.
- Serve with condiment of choice.
I used a modified wedge cut:
After 7 minutes, you’ll want to shake them up a bit, maybe even use a fork to get them unstuck from the bottom. This will ensure even cooking.
After another 7 minutes on high, the fries are ready to eat!
This is a perfectly fine, Potato Hack-approved meal for the potato diet, nutrient breakdown is something like this:
- Serving Size – One pound (pre-cooked weight)
- Calories – 347
- Fat – .4g
- Protein – 9.2g
- Carbs – 79g
- Fiber – 10g
- Resistant Starch (RS3) – 10g
- Vit C – 150%
- Iron – 20%
- Vit B6 – 65%
- Magnesium – 26%
- Ketchup – 1TBS, 15 calories
- Mustard – 1TBS, 15 calories
For those of you doing The Potato Hack, there is absolutely nothing wrong with eating air-fryer fries for every meal.
It’s also fun to experiment with different types of potatoes. I used Yukon golds, which are great for this type of cooking.
I peeled these potatoes, only because they have been in storage in my garage since September and they are starting to sprout.
Pre-cooking the potatoes serves two purposes. It ensures the French fries are evenly cooked and doubles the resistant starch content of the potatoes. I’ve tried starting with raw potatoes, and the results are always less than satisfactory.