Using a deep fryer can be a bit intimidating for beginners. Many people struggle to pinpoint the exact cooking point, especially when the goal is a perfectly crisp exterior without overcooking the interior. One of the most popular dishes prepared with a fryer is french fries. The appliance is appealing because it promises a tasty result with less oil, which naturally translates to fewer calories and easier cleanup in the kitchen. The idea of a quick, golden-fried fry without the usual mess makes the fryer an attractive option for families and casual cooks alike. This article explores practical steps to achieve that coveted crispness and how small tweaks can deliver restaurant-quality fries at home.
The trick to get crispy french fries in an air fryer
- potatoes suitable for frying
- olive oil
- salt
- pepper
- cold water
Three things you could never imagine with an air fryer
- Peel the potatoes and cut them into uniform sticks to ensure even cooking
- Soak the sticks in cold water for about 30 minutes to draw out excess starch
- Drain well and rinse to remove surface starch
- Lightly coat with olive oil, salt, and pepper to create a ready-to-cook surface
- Place in the air fryer at 200 degrees Celsius for 20 to 25 minutes, turning or shaking halfway through
That simple soaking step makes the fries crisper and gives them the texture expected from a hamburger joint fry. The method balances moisture removal with a gentle oil coating, producing a bite that is both crunchy on the outside and tender inside. For readers seeking maximum effect, a quick pat-dry before coating helps reduce steam during cooking, which can otherwise soften the crust. This approach is supported by practical cooking science and tested kitchen routines used by home chefs who aim for consistent results every time.