Air fryer accordion potatoes recipe (2024)

FAQs

Should potatoes be soaked before air frying? ›

Just pat them completely dry before you prep them for the fryer. You can soak them in the fridge, in a bowl of water, all day while you are working. I wouldn't bother doing potatoes from the raw state, without soaking. It will take about a half an hour and the texture won't be nearly as rewarding.

Arrange the potatoes in a single layer in an air fryer basket. Set the air fryer to 200C and cook for 40-50 mins, or until a sharp knife goes through the potatoes easily.

Not preheating the air fryer

Air fryers might not serve quite the same function as a traditional oven, but they have a fair amount of crossover in how they operate. For instance, preheating your air fryer much the same way you'd preheat your oven might be the secret to ensuring a crispy, savory potato.

Spray each potato with a few spritzes of oil and season with 1/4 teaspoon salt. Arrange in the basket, and air fry 400F until a knife can easily be inserted into the center of each potato, about 35 to 40 minutes, turning halfway through cooking time.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.

Less time: The baked potato made in the air fryer took less time than when baked in the oven. A 10-ounce potato took 40 to 45 minutes to get tender and crisp, whereas a potato baked in the oven took about 1 hour. Crisper skin: The skin of the air fryer baked potato became considerably crispier.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

GREASE THE FRYER BASKET

Yes, even if your food doesn't require oil, always take a few seconds to grease it. In addition, you can do this either by rubbing or spraying a little vegetable oil on the lower racks. The goal is to ensure that your food does not stick to the appliance tray and maintains even cooking.

It's essential that you spread the potatoes in a single layer in the air fryer basket and that you leave a little space between each one. If they're too crowded, the potatoes will steam inside the air fryer, and they won't get crispy. In order to give them adequate space, you'll likely need to work in batches.

Why are things not getting crispy in air fryer? ›

Dry the outside of the food properly before you add oil. Do not use too much oil, as this will make the food less crispy and more fattening. Meat or poultry can be lightly brushed with oil or marinated to get the crispiest results.

Uses less oil than deep-frying: Cooking raw potatoes in an air fryer uses a fraction of the oil as deep frying, but they come out tasting amazing! Easy to make: Simply wash and cut your potatoes, toss them with oil and spices, and add them to your air fryer. They cook up fast and easy!

Scrub and dry the potatoes. Rub evenly with the oil and sprinkle with salt. Pierce all over with a fork. Turn the air fryer to 400°F. Add the potatoes in a single layer (do not let them touch or the skins will not crisp).

Once fries are scooped out of the water, it's essential to thoroughly pat them dry, or they'll wind up limp instead of crisp, thus defeating the whole purpose.

It makes the water alkaline which helps break down the surface of the potato and helps make your potatoes crispy!

Soaking the potatoes in cold water can help to firm up their texture and remove any excess starch that may have accumulated on the surface during cooking. This can result in potatoes that have a fresher taste and texture.