FRENCH STYLE YOGURT RECIPE RECIPES

Name: Air-Fryer French Fries
Total time: 25 min
Yield: 2 servings
Ingredients: 1 large russet potato (about 8 ounces), cut into 1/4-inch-thick sticks; 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 teaspoons kosher salt, more as needed; 1/4 cup mayonnaise; 2 tablespoons sour cream or plain whole-milk Greek yogurt; 1 tablespoon Dijon mustard; 1/4 teaspoon smoked paprika

AIR-FRYER FRENCH FRIES RECIPE - NYT COOKING

Air-Fryer French Fries Recipe - NYT Cooking image

Being able to cook French fries with a lot less oil is one of the reasons air fryers were invented. While air-fryer fries may not be quite as deeply crunchy as their properly deep-fried cousins, they are nonetheless crisp, golden and satisfying in their own right — and a lot easier and less messy to prepare. Here, they’re served with mayonnaise spiked with mustard and smoked paprika, for dunking. But for traditionalists, ketchup works just as well. Note that you can double the recipe, but you may have to cook the fries in batches, depending on the size of your fryer; consult the manual for specific instructions for your model.

Provided by Melissa Clark

Total Time 25 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 large russet potato (about 8 ounces), cut into 1/4-inch-thick sticks
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt, more as needed
1/4 cup mayonnaise
2 tablespoons sour cream or plain whole-milk Greek yogurt
1 tablespoon Dijon mustard
1/4 teaspoon smoked paprika

Steps:

Put potatoes in a large bowl and cover with cold water. Soak for at least 30 minutes (or up to overnight, stored in the refrigerator), then drain and pat very dry.
Heat the air fryer to 350 degrees, if preheating is necessary. Line a rimmed baking sheet with paper towels.
In a dry bowl, toss potatoes with 1 tablespoon oil and 1 1/2 teaspoons salt. Transfer to air fryer and fry at 350 degrees for 10 minutes, tossing halfway. Transfer the potatoes to the baking sheet, spreading them in an even layer, and let cool to room temperature, at least 30 minutes and up to 4 hours. (This step is optional; it gives the fries a slightly crispier exterior. If you want to skip it, keep the potatoes in the fryer and proceed to the next step.)
Turn the air fryer heat up to 400 degrees. Arrange potatoes in the fryer if you’ve taken them out, and drizzle with 1/2 tablespoon oil. Cook for until golden and crisp, about 8 to 10 minutes, tossing or stirring halfway through. Transfer immediately to a serving platter and sprinkle with more salt.
While the fries are cooking, make the sauce: In a small bowl, stir together mayonnaise, sour cream, mustard and paprika. Serve alongside the fries for dipping.

Nutrition Facts : @context http//schema.org, Calories 377, UnsaturatedFatContent 28 grams, CarbohydrateContent 17 grams, FatContent 34 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 5 grams, SodiumContent 414 milligrams, SugarContent 1 gram, TransFatContent 0 grams

AIR-FRYER FRENCH FRIES RECIPE - NYT COOKING

Air-Fryer French Fries Recipe - NYT Cooking image

Being able to cook French fries with a lot less oil is one of the reasons air fryers were invented. While air-fryer fries may not be quite as deeply crunchy as their properly deep-fried cousins, they are nonetheless crisp, golden and satisfying in their own right — and a lot easier and less messy to prepare. Here, they’re served with mayonnaise spiked with mustard and smoked paprika, for dunking. But for traditionalists, ketchup works just as well. Note that you can double the recipe, but you may have to cook the fries in batches, depending on the size of your fryer; consult the manual for specific instructions for your model.

Provided by Melissa Clark

Total Time 25 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 large russet potato (about 8 ounces), cut into 1/4-inch-thick sticks
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt, more as needed
1/4 cup mayonnaise
2 tablespoons sour cream or plain whole-milk Greek yogurt
1 tablespoon Dijon mustard
1/4 teaspoon smoked paprika

Steps:

Put potatoes in a large bowl and cover with cold water. Soak for at least 30 minutes (or up to overnight, stored in the refrigerator), then drain and pat very dry.
Heat the air fryer to 350 degrees, if preheating is necessary. Line a rimmed baking sheet with paper towels.
In a dry bowl, toss potatoes with 1 tablespoon oil and 1 1/2 teaspoons salt. Transfer to air fryer and fry at 350 degrees for 10 minutes, tossing halfway. Transfer the potatoes to the baking sheet, spreading them in an even layer, and let cool to room temperature, at least 30 minutes and up to 4 hours. (This step is optional; it gives the fries a slightly crispier exterior. If you want to skip it, keep the potatoes in the fryer and proceed to the next step.)
Turn the air fryer heat up to 400 degrees. Arrange potatoes in the fryer if you’ve taken them out, and drizzle with 1/2 tablespoon oil. Cook for until golden and crisp, about 8 to 10 minutes, tossing or stirring halfway through. Transfer immediately to a serving platter and sprinkle with more salt.
While the fries are cooking, make the sauce: In a small bowl, stir together mayonnaise, sour cream, mustard and paprika. Serve alongside the fries for dipping.

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