Have you ever heard the saying "bad days are best forgotten over french fries?" Well we whole-heartedly believe that, so save this recipe for the next time you need a good ol' pick-me-up, or get cooking today to make it a Friday Fry Day! In just a few simple steps, you will be devouring fries that are not only allergy-friendly, but just as good (I would argue even better) than your average restaurant or fast food chain french fry! No strange additives, no preservatives, no chemicals, no dyes, just pure potato perfection! Even better, I use my Chefman air fryer to eliminate oil from the equation since I suffer from IBS and this is a huge trigger for me. No oil means fewer calories and less fat. Translation: MORE FRIES FOR YOU! For more information, check out my previous air fryer post.
Ingredients/Materials
Potatoes
Salt (I use sea salt)
Cutting board and knife
Air fryer
Microwavable bowl or pot and water for stove-top
Directions
Thoroughly wash whatever number of potatoes you choose to make.
I keep the skins on for added nutrition, but you can peel the potatoes next if you so desire.
Cut potatoes according to your preference. You can make long fries, but I chose to make home fry-style potatoes by sort (see pictures to the right).
Next, soften the potatoes by either boiling or microwaving (I microwave in a ceramic bowl for 10 minutes).
Place in air fryer basket, set to 390 degrees, and fry until golden brown, tossing and stirring every so often (time depends on how full you fill the air fryer basket. I make four to five potatoes and usually fry for about 45 minutes to an hour (but always keep an eye on them, because some may be done early and you can sample!!)
*Note: If you are making traditional fries instead of home fries (i.e. you cut your potatoes into long strips), you will need to adjust your cooking time. Regular fries will crisp up faster, as will cooking a smaller batch.
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