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My uncle in Reno bet me $20 that frozen fries would beat fresh ones in the air fryer, and I hate that he was right
I always figured fresh potato fries would crush frozen ones in my air fryer, so when my uncle visited from Reno last month he laughed and put a $20 bill on the counter. We cut a russet thin, soaked the strips in cold water for 20 minutes, dried them, tossed them in a teaspoon of oil, and ran them at 380 for 14 minutes with a shake at the 7 minute mark. His bag of frozen crinkle cuts came out golden and crisp in 11 minutes with zero work, while mine were pale and a little limp in the middle. The soak step is the part I keep messing up, so do you rinse your fresh cut fries or just go straight frozen and save the hassle?
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sammartinez7h ago
Tbh the dry step matters as much as the soak, if they're still wet on the outside they steam instead of crisp. Next time pat them down hard with a towel and give them a few extra minutes, that limp center is usually just trapped water.
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