I’ve been using an air fryer and become addicted to making facsimile fries. I have been experimenting using various recipes and like the fact you can use very little oil, as well as use things like olive oil which smoke too much to make traditional fries. (Lots of previous threads but few about making them.)
But on reading many recipes, there is a surprising lack of consensus on making great fries. Most recipes say Russets rule and many like 0.25*0.25 inch dimensions for the cross-section. Most say to soak for twenty minutes, or for an hour changing the water every twenty minutes. Or at least eight hours, up to a day. Or to soak in water with added salt. Or sugar. Or vinegar. Or in milk. To microwave the potato to speed up cooking. To fry in two batches - letting them cook after the first fry, even freezing them between fries. To season the fries before frying, or not to salt them until the very end. Using oil deep fry, one wants a neutral oil like peanut or canola - not an issue with air fried. Some prefer peanut oil, duck fat or other stuff.
1. What method makes the tastiest French fry? Either conventional, oven or air fried?
2. Which sauces or seasonings do you prefer, apart from salt, ketchup, plain mayo or vinegar?
3. Soaking in water is said to “reduce starch”, a huge molecule unlikely to undergo osmosis. So what is really going on? If you add salt to the soak water, I can see this drying out the fry - helpful to avoid oil splashes and stop sticking. Adding sugar might help browning but often the problem is too much browning and not too little…
4. Some add a slice of bacon or prosciutto to the oil for a faint pork flavour. Any other tricks if the trade?
Interesting questions, none of which I can answer, but I look forward to hearing from those who can. Just two little things I can contribute. I once read about a place that was reputed to make fantastic French fries, and their secret was frying in duck fat. For a while, you could buy frozen oven fries that had been cooked in duck fat. They were expensive, but pretty darn good. If I had an air fryer, which I understand needs very little oil to make fries, I’d try adding a bit of duck fat instead of oil.
Also, having gotten into making fish and chips lately, I find that a good tartar sauce makes a great dip for fries as well as for the fish. Even when having just fries alone, I prefer it to ketchup. As I believe you’re in Canada I’ll add that the stuff I currently use is the President’s Choice brand from Loblaws.
The New York Times cookbook says you add 7 Oz of duck fat to oil to make duck fat fries. Best fries I have had were at Montreal chain “Frites Alors!” which twice fries in peanut oil.
We love our air fryer but good luck cleaning the thing. I think the fat aerosolizes and coats the fan and other things that are difficult or impossible to reach. I’ve tried oven cleaner but haven’t resolved the issue.
The New York Tines Cookbook recommends adding a 3” strip of bacon or prosciutto to the oil for sone added pork flavour. Bacon grease might work in an air fryer but smokes before 320-400F. My air fryer is not too bad to clean, the fans are not exposed.
Serious Eats suggest boiling the potatoes instead of soaking them. I’m gonna try that.
Soaking potatoes for longer than an hour did not seem to add much, at least in the air fryer. Yet Bobby Flay, who owns a chain of burger and fry restaurants and is a brilliant cook, recommends an eight hour soak for conventionally deep frying potatoes.
When I make fries in the oven I toss them in oil and seasoning before baking. Always comes out great. As long as you don’t mind cleaning and cutting potatoes, it’s crazy easy. Just have to keep them separated on the baking sheet and turn them halfway so they don’t stick.
Still looking for great quick air fryer potato recipes. My best recent effort is to buy the small potatoes, cut them into six pieces, throw them in ample water, put them in the microwave for five minutes on high, throw away the boiling water, add a tablespoon of bacon fat and olive oil to the taters, add ample salt, pepper, garlic powder, onion powder, secret spice and some cheese, air fry that at 400F for twenty minutes turning halfway.
Tasty. Somewhat crispy. Soft and pillowy in the middle. But not perfect.
I typically just air-fry grocery store frozen pre-cut fries (steak, shoestring, or curly) sprayed with a little oil from an oil mister. They come out crisp and tasty.
My current favorite french fry dipping sauces are curry (if you’re in a hurry for curry, use Bisto Chip Shop Curry Sauce Mix—just add hot water) and chipotle Bitchin’ Sauce. Mmm mmm, good!
I am hoping to make a low fat version using mainly raw potato that tastes close to delicious deep fried fries. I have found delicious, but not verisimilitude.