Great results without any deep frying nonsense. They freeze well, which is great news for when those 10 lb bags of potatoes are on sale and manage to make their way home. This recipe is intended for the Ninja Max air fryer and would most likely need adjusting for other air fryers.
- 2 large or 3 medium or 4 small russet potatoes. They usually require peeling.
- cut into fries, 1/4" or less per side.
- Soak cut potatoes in cold water. At least 5 min
- Drain and pat dry with paper towel. Gotta be dry to fry up and not steam.
- Spray dried fries with light coating of oil. Most often use avocado oil. Don't use canola oil. If not fresh it ends up smelling like fish. Olive oil also doesn't seem like a good idea. Not happy with grape seed oil. Corn oil does work nicely.
- Sprinkle oiled potatoes with salt.
- preheat the fryer for 5 min at default 390 F.
- Dump in the potatoes and set for 20 min at 390 F.
- Every 2-4 min pause the cooking, pull out the basket and shake the fries to redistribute and get more even cook.
If the fries are intended for freezing, don't cook the full 20 min. 15-18 minutes might do it. Let them cool and then vacuum seal them and freeze. To reheat, dump frozen fries in air fryer and try the recommended cooking instructions for the air fryer being used. Ninja recommends 13 min on max crisp setting. Start with 10 min and check.