THE BEST Air Fryer French Fry (Ranking 7 Methods)


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23 replies
  1. Sarah Woodruff
    Sarah Woodruff says:

    I bought a Cosori air fryer about a month ago and I am loving it! I so enjoy your videos, especially when it comes to learning the air fryer- you make me want to cook even more 😀

    Reply
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    Sofia emilly says:

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    Reply
  3. Tomas Cobb
    Tomas Cobb says:

    Hi Pro Home cooks
    I'm amamzon seller.I have been seen your post on YouTube and love your video! That is really interesting and detailed. I am wondering if you can do for us a video based on the amazon products and share it on your account?
    We can have further talk on the product and for the cost.

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    Reply
  4. Adrian Samuel
    Adrian Samuel says:

    Your Air Fryers were beautiful but I really couldn't help getting distracted by the LED display of the bus stop times over your door.
    Which LED display is that? I'd love to build something similar!

    Reply
  5. Kami R.
    Kami R. says:

    Major major flaw in your experiment I’m sorry to say: the amount you make is unrealistic and the whole experience would change dramatically with multiple layers of fries in there… they would never crisp up.

    Reply
  6. Choppini
    Choppini says:

    I am using a Philips Viva HD9220 (pretty small, but perfect for 1-2 ) for the past 5 years, and my fries don't take longer than SHARP 16 minutes. My choice is also Russet, either cut as fries, or in 6 wedges per tater, soak for 10 mins (add a squirt of lemon juice), pat them dry, either spry with oil or toss in bowl with a tsp. of oil, pre-heat 4 mins, then fry at 280°F for 8 mins, toss them, let go for another 8 minutes until the 'ding'. Every time a win, crispy and golden on the outside, soft and fluffy inside. I see my air fryer as one of my best investments, the Philips are quite pricey, especially 5 yrs. ago, but the time saving is priceless. The other 'winner' is making chicken wings. 20-25 minutes sharp (one toss after 10 minutes), meat falls off the bones, outside crispy, no need for a broiler afterwards. Home made honey garlic sauce, or whatever suits my needs on that day, like orange-ginger, Gen.Tso etc.

    Reply
  7. jac1011
    jac1011 says:

    cooked starch inside the potato = sugar = bendy soft fries that caramelize instead of turning crispy (like sweet potato).

    On the other hand the starch on the surface produce a "gel" when cooked in direct heat with a bit of water. This means a crispy fry.

    Basically think of it as a good sourdough. the starch on the outside makes a bubbly crispy crust and the starch on the inside makes a soft texture.

    We only want the crisp so we remove starch from the inside with water and add starch on the outside to crisp up.

    You need to dilute the starch in water for this to work though. some recipe assume that the starch would draw the needed water from the potato maybe? Idk.

    video on the subject : https://www.youtube.com/watch?v=Al4LYwOKsxw

    Hope this helps.

    I would try the recipe with a slurry (starch in water) instead of just straight starch. the water would boil out and create bubbles in the gel which would crisp up. Not too thick.

    To test this you can dip cooked leftover sweet potatoes in a diluted starch slurry and pan fry them. they are crispy!

    But ya straight starch is kinda gross tho 😅

    Reply
  8. Zee
    Zee says:

    don't you think that using oil defies the very purpose of the air fryer??? people get that to avoid using oil, right? those fries look greasy.

    Reply

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