Crispy steak fries in an air fryer

To make perfect chips we need russet style potatoes also known as Idaho potatoes. These types of potatoes have thick skin, high starch content and are lower in moisture, which makes them perfect to achieve an outside crispines when making french fries. 

Peel on not to peel? 

Personally I prefer to keep the skin on, but it is just a personal preference. Skin has a lot of fiber and it is kind of good for you….so why not. 

Now, wash potatoes really well with the brush. Cut them as evenly as possible so they will cook through at the same time. I prefer larger wedges which are about ½ inch thick ( aka Steak fries ), but you can adjust it based on your preference. 

Rinse potatoes with cold water until the water is clear. We need to remove all the starch from the outside, this way potatoes are less likely to stick together. Now soak potatoes in cold water, add some ice and put it in the fridge for at least 30 minutes. 

Soaking potatoes in water before frying is a secret of crispy potatoes. 

Now, dry potatoes well with paper or kitchen towel. If you like your potatoes crispy, you want to avoid putting wet fries in an Air Fryer.  

Toss potatoes in the bowl with 1 ½ tablespoon of oil. I prefer to use Avocado oil. I have about 3 layers of potatoes in the basket. Cook for about 7 to 10 minutes at 375°F. If you have less potatoes, time needs to be adjusted. Remember to toss potatoes halfway . 

Now, take potatoes out, toss them in the bowl, add a bit more oil, salt, pepper and some spices of your choice. I am using paprika, garlic powder and this new pickle seasoning from Trader Joes. it will add a nice kick to the fries. 

Toss it well and send it to an Air Fryer for another 7 to 10 minutes at 400°F, toss a few times in the process so everything is cooking evenly. Final product should be crispy on the outside and soft on the inside.