Air-Fried French Fries
Ingredients
A note about gluten: To avoid cross-contamination, use an air fryer reserved for gluten-free cooking to make this recipe.
1 lb. (approx.)
baker potatoes
- water, cold
2 tsp.
canola oil, divided
- fine salt, to taste
- Kowalski's Classic Ketchup, for serving (optional)
Directions
- Cut potatoes lengthwise into 4-5 evenly wide planks less than ½" thick; cut planks into long, evenly wide matchsticks.
- In a large mixing bowl, cover fries with cold water; let soak for 45 min.
- Remove fries from water with a slotted spoon; let air-dry on paper towels for 30 min. Pat dry with dry paper towels.
- Preheat air fryer to 375°.
- While air fryer preheats, toss ½ the fries with 1 tsp. oil in a medium mixing bowl; season with salt.
- Place fries in a single layer, with space between fries, in the basket of preheated air fryer; fry for 10 min.
- Increase temperature to 400°; fry until fries are golden to dark golden and somewhat blistered (7-10 min. more). Remove hot fries from fryer; set aside.
- Repeat the process with remaining fries. If desired, return first batch to the fryer with the second batch in the last 2 min. of cooking to recrisp and warm through.
