{"id":54362,"date":"2024-08-30T17:33:40","date_gmt":"2024-08-30T17:33:40","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=54362"},"modified":"2025-10-31T21:01:45","modified_gmt":"2025-10-31T21:01:45","slug":"french-fries-af","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/08\/30\/french-fries-af\/","title":{"rendered":"French Fries AF"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 2-3<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: Food Network<\/h6>\n<p>The best air fryer French fries are made with the right kind of potatoes: Beneath their thick skins, russets are packed with starchy flesh that is often described as \u201cfluffy.\u201d Aside from sounding adorable, that means fries with soft and tender insides. For golden and crunchy outsides, be sure to rinse away excess starch from the cut potatoes: simply give them a quick, cold shower, or for extra crunchy fries, you can soak them in water overnight in the fridge. Drain and pat dry to remove as much moisture as possible. Your air fryer will do the rest: a fan and heating element combine to force hot air all around the potatoes for crunchy-tender fries with only a slight coating of oil.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb medium russet potatoes, unpeeled <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp olive oil <\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<\/ul>\n<p><strong>Prep:<\/strong><\/p>\n<p>Preheat air fryer to 380\u00b0F. (375\u00b0F in my combo unit.)<\/p>\n<p>Cut the <strong>potato<\/strong> in half lengthwise, then into \u00bc to 3\/8-inch slices. Cut the slices into \u00bc to 3\/8-inch sticks. Put the <strong>fries<\/strong> in a medium bowl and rinse them well with <strong>cold water,<\/strong> then drain and pat dry with paper towels.<\/p>\n<p>Toss the <strong>fries<\/strong> with the <strong>oil<\/strong> in a medium bowl, then sprinkle with \u00bd tsp <strong>salt<\/strong> and several grinds of <strong>pepper.<\/strong><\/p>\n<p><strong>Air Fry:<\/strong><\/p>\n<p>Working in batches, if necessary, put the <strong>fries<\/strong> in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden-brown and crisp, 14 to 16 minutes (20 minutes for 3\/8-inch fries in our combo unit). Remove and season with <strong>salt.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2-3 Adapted from: Food Network The best air fryer French fries are made with the right kind of potatoes: Beneath their thick skins, russets are packed with starchy flesh that is often described as \u201cfluffy.\u201d Aside from sounding adorable, that means fries with soft and tender insides. For golden and crunchy outsides, be sure to rinse away excess starch from the cut potatoes: simply give them a quick, cold shower, or for extra crunchy fries, you can soak them&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/08\/30\/french-fries-af\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":54363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-54362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-potatoes"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/08\/AFFries.jpg?fit=624%2C351&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=54362"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54362\/revisions"}],"predecessor-version":[{"id":55531,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54362\/revisions\/55531"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/54363"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=54362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=54362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=54362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}