Recipe This | Air Fryer Sliced Potatoes (2024)

FAQs

Why soak potatoes in water before air frying? ›

Soaking the potatoes after they're cut draws out some of the starch which is naturally present in potatoes. This will result in a crispier fry. A thirty minute soak in cold water does the trick but you may soak them longer if you want.

Uses less oil than deep-frying: Cooking raw potatoes in an air fryer uses a fraction of the oil as deep frying, but they come out tasting amazing! Easy to make: Simply wash and cut your potatoes, toss them with oil and spices, and add them to your air fryer. They cook up fast and easy!

Not preheating the air fryer

Air fryers might not serve quite the same function as a traditional oven, but they have a fair amount of crossover in how they operate. For instance, preheating your air fryer much the same way you'd preheat your oven might be the secret to ensuring a crispy, savory potato.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Air fryers work by circulating hot air, which originates at the bottom of the fryer. Lining it with foil can constrict the air flow and your food won't cook properly. If you are going to use aluminum foil in an air fryer, use a small amount in the bottom of the basket, making sure not to cover the food.

Are Air-Fried Foods Better for You? By most measures, air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has a lot less fat. This cooking method might also cut down on some of the other harmful effects of oil frying.

Use Yukon gold or Russet potatoes for the best texture. These two types of potatoes hold their shape well but become tender inside. These dense potatoes do not become mushy or soggy. These starchy and waxy potatoes are perfect for making air fryer potatoes.

No need to boil! The air fryer will do all the work to these tiny taters, keeping them soft and cooked-through on the inside. Tips for crispy air fryer potatoes: — Leave the skin on.

In a lot of ways, they're just like regular fries. They're crispy on the outside, creamy in the middle, and dusted with an irresistible coating of salt. But there is one key difference between deep frying and air frying: you only need a light drizzle of oil to make crispy French fries in the air fryer.

How long does it take for a potato to get soft in the air fryer? ›

Preheat an air fryer to 400 degrees F (200 degrees C). Rub potatoes with olive oil and season with salt, pepper, garlic powder, and parsley. Place potatoes in the air fryer basket. Cook in the preheated air fryer until potatoes are soft, 40 to 50 minutes, depending on potato size.

Before you put the potatoes in the air fryer, make sure you let them steam dry. Wet potatoes won't crisp up as well. All you need to do is to leave them sitting in the colander for a few minutes to dry and then you're good to go.

Parchment paper can handle the heat inside your air fryer - up to 428°F (220°C). To get the best results, add the parchment paper to the air fryer basket at the same time as you add your ingredients. This prevents the paper from lifting up and coming into contact with the heating element while cooking.

It's essential that you spread the potatoes in a single layer in the air fryer basket and that you leave a little space between each one. If they're too crowded, the potatoes will steam inside the air fryer, and they won't get crispy. In order to give them adequate space, you'll likely need to work in batches.

Soak potatoes in water mixture for 15 minutes. Remove potatoes from water and dry thoroughly on paper towels. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Cook potatoes in hot oil until golden, 5 to 6 minutes.

Summary: Good news for chips lovers everywhere -- new research in the journal Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.

These tips are completely doable, actually pretty much fail-proof. SOAK your potato chunks in cold water. This removes some of the starch and helps get them super duper crispy.