It's a frigid day in Chicago. Rather than fight the cold, I huddled at home and made fries. This is my basic recipe and I'll add spices and ideas to it. For now, you can be assured you'll get your french fry fix with this recipe minus all the frying. Scroll to the bottom for oven-baking tips.
Air Fryer: No-Fry Salt and Pepper French Fries
3 large russet potatoes with skin, washed and scrubbed
1 tablespoon olive or avocado oil
½ teaspoon salt plus a large pinch, divided
½ teaspoon ground black pepper
1. Slice the potatoes (keep the skin) into ¼-inch thick and 4-inch-long slices. You won’t even notice the skin later and it adds fiber and nutrients. The key is to scrub the potatoes clean first. I use water and a clean scrub or vegetable brush.
2. Place the potato slices in a large bowl filled with water and ice and soak them for at least 30 minutes. This step is key in pulling the starch from your potatoes and helping them crisp up later. Not ready to cook your fries yet? Just prep them, submerge them in ice water, and store in covered containers in the fridge until you are ready to use them. I always store them sliced to pull out whenever we want fries for dinner, or I need a comfort-food snack. They will not brown if they are submerged in water – I’ve kept them this way for up to a week at a time.
3. When ready to cook, drain the potatoes, pat them until completely dry, and place them in a roomy bowl. Add the oil, ½ teaspoon of salt, and black pepper. Gently toss until all the pieces are evenly coated.
4. Place the fries in the air fryer basket and cook at 350 degrees Fahrenheit for 15 minutes until they are golden brown and beautifully crispy. It’s important to keep them in one layer for even cooking. I have a smaller basket that can only fit up to 20 fries at a time. Just make them in batches for best results. Some recipes call to shake the basket halfway through, but I’ve made them without shaking and they were fine. You can also preheat your air fryer if you prefer.
5. Transfer the fries to a tray, hit them with a large pinch of salt and serve them immediately with ketchup or even our delicious Tamarind Chutney.
Oven-Baked: Making these in the oven? Position your oven rack to the second-from-top position and preheat your oven to 400 degrees Fahrenheit. Line the potato slices on a tray and bake them for 30 minutes, increase the heat to 500 degrees F and cook for another 7 minutes to crisp up. No need to flip.
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