Air fryer accordion potatoes recipe (2024)

FAQs

Why do you soak potatoes in water before air frying? ›

While it may seem like a pain, soaking the potatoes in hot water for 10 minutes prior to cooking them in the air fryer is essential. The water removes excess starch, allowing the fries to be their crispiest. Instead of soaking them in large bowl of cold water, I like to use hot water to cook the potatoes slightly.

Preheat an air fryer to 400 degrees F (200 degrees C). Rub potatoes with olive oil and season with salt, pepper, garlic powder, and parsley. Place potatoes in the air fryer basket. Cook in the preheated air fryer until potatoes are soft, 40 to 50 minutes, depending on potato size.

If you're consistently stumped with why your potatoes aren't crisping up, there's a good chance that you're overfilling your air fryer. There's a reason people say “less is more”. Overfilling your air fryer can stop the air from circulating properly and can cause the potatoes to cook unevenly.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

In our homemade french fries recipe, we suggest soaking your potatoes for at least 15 minutes, but if you'd like to do this step ahead of time, they can soak overnight. Avoid excess water on the potatoes: make sure to pat them dry after removing them from the water bath otherwise you'll end up with limp fries.

Cooking raw potatoes in an air fryer lends the same flavor and texture as deep-fried potatoes but uses only a tablespoon of olive oil per the entire 1 ½ pounds of potatoes. That's the beauty of the air fryer! If you're new to air fryer cooking, this foolproof recipe will show you just how amazing the air fryer is!

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.

Cook in the Air Fryer on 400 degrees for about 40 to 50 minutes, until fork tender. (Note: I used tongs to rotate mine after about 25 minutes, as they were getting pretty brown on top.)

The two most common examples when you would need to poke them are, in the microwave (we always recommend pricking the potato with a fork so steam can dissipate into the oven cavity) or if a potato goes from refrigeration and is cold when placed into a hot 400 degrees F oven.

Should I wrap my potato in foil before air frying? You don't need to wrap potatoes in foil because it will make the skin soggy. For crispy baked potatoes, air fry them unwrapped. I like to spray the skin with a little olive oil and sprinkle it with salt.

Why no foil in air fryer? ›

If you line the basket with foil you're preventing the air from circulating over the bottom; foods won't cook as speedily and the bottom may be soggier. Cook directly on the basket when you can for best results and to avoid wasting foil.

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.

Summary: Good news for chips lovers everywhere -- new research in the journal Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.

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

Take a large bowl and soak the potatoes in cold water. Make sure that you soak the potatoes for at least 2-3 hours. Soaking the sliced potatoes in cold water is one of the main steps to prepare perfect French Fries. The cold water removes the starch present outside the potatoes so that you get perfectly crispy fries.

First, get the starch off! Rinsing or soaking the potatoes for an hour (or, even better, overnight) will remove some of the starch from the surface and prevent the sugars from browning before the potatoes are cooked.