This is a fun and unique way to consume your potatoes. We really enjoyed making and eating them! Super crispy on the outside without any deep frying involved. They’re soft on the inside and perfectly flavored.
A key aspect to this recipe is to make sure you freeze the dough for at least 30 minutes. This ensures the strips don’t fall apart while handling them. This is a recipe where have to work in batches with your air fryer but the bright spot is that each batch cooks up in no time.
I served these with parsley and a freshly grated cheese on top. Also a must is a good dip: I used ketchup, Kewpie mayo and Sriracha.
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Extra Long Crispy Fries (Air Fryer)
Optional Garnish: freshly grated parmesan cheese + parsley
- Slice your potatoes into medium size chunks and add them to a pot with boiling water. Bring the water back to a boil and cook until tender – about 15 minutes. Once done you can mash them smooth or use a potato ricer. Add to a bowl and mix with the starch and seasonings listed until uniform and dough bowl forms. Taste the dough for salt adjustment.
- Place a large sheet of parchment paper on your counter and then transfer the dough bowl to that surface. Place another sheet of parchment on top of that and using a rolling pin, flatten the dough to a thin sheet about 1/2 inch thick. Transfer the dough to a pan and then to your freezer to chill for 30 minutes. Do not skip this step.
- Preheat your air fryer to 400℉. Brush your air fryer basket with olive oil.
- Once done, use a pizza cutter to slice out your fry strips as per the photo above (6H x 1L" each) does not have to be exact – can make them shorter! Carefully transfer the strips to your air fryer so that they are not touching. Brush or spray the tops of each with olive oil and cook for 8-10 minutes. Work in batches to complete the fries – making sure to refrigerate the uncooked fries while the others are cooking.