Garlic-Rosemary Shoestring Fries
The air fryer was made for fries, so it’s no surprise that it does a great job cooking a potato to crisp perfection. To capitalize on that effect, I made these shoestring fries, which “fry” up super crunchy and golden. Eat them out of hand by the palmful or use them in place of store-bought potato sticks. At your next party, triple this recipe and cook in batches, then pile the fries high on a giant plate and set them out for a crowd-pleasing party snack that is more impressive than a bowl of nuts.
Ingrediënten
- 1 large russet potato about 12 ounces, scrubbed clean and julienned (like matchsticks)
- 1 tablespoon vegetable oil
- Leaves from 1 sprig fresh rosemary
- Kosher salt and freshly ground black pepper
- 1 garlic clove thinly sliced
- Flaky sea salt for serving
Instructies
- Place the julienned potatoes in a large colander and rinse under cold running water until the water runs clear.
- Spread the potatoes out on a double-thick layer of paper towels and pat completely dry.
- In a large bowl, combine the potatoes, oil, and rosemary.
- Season with kosher salt and pepper and toss to coat evenly.
- Place the potatoes in the air fryer and cook at 400°F, shaking the basket every 5 minutes and adding the garlic in the last 5 minutes of cooking, until the fries are golden brown and crisp, about 18 minutes.
- Transfer the fries to a plate and sprinkle with flaky sea salt while they’re hot.
Notes / Tips / Wine Advice:
Classic French Fries
My aim was to develop the most creative potato recipes I could for this book, but I couldn’t leave out your basic, classic french fry, for which the air fryer was originally invented. These fries are markedly better than a regular oven-baked fry, since the convection crisps the outside without drying out the inside.
To make them: Cut 1 large russet potato into ½-inch-square sticks. Rinse with water and toss with oil just as instructed in the shoestring fry recipe, then fry at 375°F for 25 minutes, until browned and crispy, shaking the basket every 5 to 7 minutes to make sure they’re browning evenly.
To make them: Cut 1 large russet potato into ½-inch-square sticks. Rinse with water and toss with oil just as instructed in the shoestring fry recipe, then fry at 375°F for 25 minutes, until browned and crispy, shaking the basket every 5 to 7 minutes to make sure they’re browning evenly.
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