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Frozen fries vs fresh cut, the air fryer choice I got wrong for weeks
I kept throwing frozen fries in my air fryer at 400 degrees for 15 minutes, and they always came out soggy on one side and burnt on the other. Last Thursday I finally tried fresh cut russets I soaked in cold water for 30 minutes, dried them, then tossed with a teaspoon of oil and salt. The difference was night and day, crispy outside and fluffy inside, no shaking needed every 4 minutes. I wasted about 3 bags of frozen fries before I switched, and now I feel dumb for not trying this sooner. The trick is to cut them thin, like 1/4 inch, and don't overcrowd the basket or they steam instead of crisp. Does anyone else skip frozen and go fresh, or do you have a specific frozen brand that actually works well in your air fryer?
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oliverbailey6d ago
The soaking step is what most people skip and it makes all the difference. I had the same problem with frozen fries turning out limp and burnt until I started doing fresh russets, but I went with a 20 minute ice bath and a good pat down with a towel. If they are still wet when they hit the basket they steam and you get mush. I also found that going a bit lower, around 380, for closer to 18 minutes gives me a better crisp without the burnt edges. The thin cut tip is real too, mine were too thick at first and the middle stayed raw. Now I never buy the frozen bags unless I am in a rush.
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