Air Fryer Sweet And Spicy French Fries Recipes

Steps:

• Preheat an air fryer to 380 degrees F and spray the basket with nonstick spray.
• Cut the potato in half lengthwise, then into 1/4-inch slices. Cut the slices into 1/4-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.
• Toss the fries with the oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches if necessary, put the fries 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. Remove and season with salt.

Steps:

• Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
• Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
• Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
• Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Whisk mayonnaise, Sriracha, and ketchup together in a small bowl. Set dipping sauce aside.
• Place luncheon meat fries into the air fryer basket without overcrowding. Work in batches if needed. Fry for 6 minutes. Flip fries using tongs. Cook to desired crispness, about 4 minutes more. Transfer to a paper towel-lined plate. Serve with dipping sauce.

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Combine sweet potato fries and canola oil in a bowl and mix. Season with salt, pepper, garlic powder, and paprika. Mix until all fries are evenly coated.
• Divide sweet potatoes into 2 or 3 batches for cooking. Place an even layer of sweet potatoes in the fry basket, insert in the air fryer, and cook until golden, about 10 minutes. Repeat with remaining sweet potatoes.

Steps:

• Line up the potatoes and slice one end from each, taking off more or less to ensure that all the potatoes are the same length. (Reserve all the potato scraps: you can toss them with salt and oil to air fry later.)
• Stand up each potato on its flat side. Working with 1 potato at a time, place a 16-slice thin apple slicer over the center of the rounded end. Carefully push the slicer down using a see-sawing motion until the blades are 1/4 inch from the bottom of the potato. Don't push firmly straight down or you could accidentally slice through the entire potato. Remove the slicer by grasping the sides with both hands and firmly pushing your thumbs into the center of the potato. Use a melon baller to scoop out three-fourths of that center.
• Thoroughly coat the potatoes all over with olive oil spray and season with the salt. Add them flat-sides down to a 6-quart air fryer. Cook at 380 degrees F until the petals are crispy and golden brown, 14 to 17 minutes depending on the size of your potatoes (see Cook's Note). Remove the air fryer basket, wait until the potatoes are cool enough to handle (about 1 minute) and gently pluck them out of the basket with your hands. Fill each center with 1/2 teaspoon ranch dressing and nestle half a cherry tomato on top, dome-side up. Arrange the potato flowers on a bed of baby arugula and serve with more ranch for dipping.

Steps:

• Toss the carrots with the butter, sugar, salt, chili powder, black pepper and cayenne pepper, if using, in a medium bowl. Transfer the carrots to a 6-quart air fryer in a single layer and cook at 400 degrees F until browned and slightly charred on the edges, about 10 minutes (see Cook's Note). Sprinkle with the mint and serve immediately.

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.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place frozen French fries in a large bowl. Add olive oil and toss to coat. Season with salt and toss to coat again.
• Spread out French fries in the basket of the air fryer, making sure to not overcrowd, and cook for 10 minutes. Turn fries over using a spatula and continue cooking until desired crispness, 2 to 4 minutes more.