Serious question, has anyone else's air fryer turned their frozen fries into a science experiment?

Honestly, I used to get these sad, pale fries from the bag. After I started soaking them in cold water for 30 minutes and patting them bone dry before air frying, they came out looking like actual restaurant fries. What's your weirdest pre-cook trick that actually works?

3 comments

3 Comments

phoenix_thompson417d ago

Spritz them with a little oil and toss in cornstarch first. It gives them that perfect crispy outside.

the_hayden17d ago

My grandma always used cornstarch on her fried chicken and it was the crispiest I've ever had. I read a whole article last week that explained how the cornstarch creates a thin, dry layer for the oil to react with. @phoenix_thompson4 is totally right about the light spritz of oil first, it helps the starch stick in a thin coat. I tried it with potato wedges and they came out like they were from a diner, super crunchy outside and soft inside. That method beats just flour every time.

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john_flores17d ago

That cornstarch trick from @phoenix_thompson4 is a game changer for fries too. I take it a step further by mixing a little cornstarch right into my seasoning salt before I toss the potatoes. It makes the seasoning stick better and adds extra crunch. For frozen fries, a light dusting of that mix after the oil spritz makes them unreal. They get this crackly shell that holds up to dipping sauce.