📝 About This Recipe
Experience the legendary crunch of a Parisian bistro fry right in your own kitchen, reimagined for the modern air fryer. By utilizing a dual-temperature technique and a crucial starch-removal soak, these fries achieve a glass-like exterior and a pillowy, mashed-potato center without the heavy grease of deep-frying. This recipe transforms the humble Russet potato into a gourmet masterpiece, seasoned with a sophisticated blend of fine sea salt and aromatic herbs.
🥗 Ingredients
The Potatoes
- 2 pounds Russet Potatoes (large, scrubbed clean)
- 4 cups Cold Water (for soaking)
- 2 cups Ice Cubes (to chill the soaking water)
The Coating
- 2 tablespoons Extra Virgin Olive Oil (or avocado oil for higher smoke point)
- 1 teaspoon Cornstarch (the secret for extra crunch)
Chef's Signature Seasoning
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
- 1 tablespoon Fresh Parsley (finely minced for garnish)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 teaspoon Truffle Oil (optional luxury drizzle)
- 1/4 cup High-quality Mayonnaise (for dipping)
- 1 teaspoon Dijon Mustard (to mix into the mayo)
👨🍳 Instructions
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1
Peel the Russet potatoes if desired, or leave the skins on for a rustic look. Slice them into uniform matchsticks, approximately 1/4 to 3/8 inch thick, to ensure even cooking.
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2
Place the potato sticks into a large bowl and cover with cold water and ice cubes. Let them soak for at least 30 minutes; this removes excess surface starch and prevents them from sticking together.
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3
Drain the potatoes and rinse them under cold running water until the water runs completely clear.
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4
This is the most important step: Lay the potatoes out on a clean kitchen towel or paper towels and pat them until they are bone-dry. Any moisture left will cause them to steam rather than crisp.
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5
Preheat your air fryer to 300°F (150°C). This low-temperature 'blanching' phase cooks the interior of the potato.
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6
In a dry bowl, toss the dried potatoes with 1 tablespoon of oil and the teaspoon of cornstarch until lightly and evenly coated.
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7
Place the potatoes in the air fryer basket. Do not overcrowd; work in batches if necessary. Cook for 10 minutes, shaking the basket halfway through. They should be soft but not browned.
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8
Remove the basket and increase the air fryer temperature to 400°F (200°C).
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9
Drizzle the remaining 1 tablespoon of oil over the par-cooked fries and toss them again. Return them to the air fryer.
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10
Air fry at 400°F for 15-20 minutes. Shake the basket vigorously every 5 minutes to ensure every surface hits the hot air.
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11
While the fries are finishing, whisk together the sea salt, garlic powder, smoked paprika, and black pepper in a small ramekin.
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12
Once the fries are deep golden brown and audibly crunchy when shaken, transfer them immediately to a large metal mixing bowl.
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13
While still piping hot, sprinkle with the seasoning blend and fresh parsley. Toss well so the heat helps the spices adhere to the fries.
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14
Serve immediately while the exterior is at its peak crispness.
💡 Chef's Tips
Always use Russet potatoes; their high starch content is essential for the fluffy interior. Do not skip the soaking step, as it is the only way to achieve that iconic 'snap' texture. Ensure the potatoes are completely dry before adding oil; moisture is the enemy of the air fryer. If cooking for a crowd, keep finished batches in a 200°F oven on a wire rack to maintain crispness. For a spicy kick, add a pinch of cayenne pepper to the seasoning mix.
🍽️ Serving Suggestions
Serve with a side of homemade garlic aioli or a spicy chipotle mayo. Pair with a chilled glass of crisp Sauvignon Blanc or a dry pilsner. Serve alongside a juicy medium-rare steak for a classic 'Steak Frites' experience. Top with freshly grated Parmesan cheese and a drizzle of truffle oil for a gourmet twist. Accompany with a side of malt vinegar for a nod to traditional British chips.