Air-Fried Curly Fries
For the curliest of curly fries, use russet potatoes that are long and narrow rather than short and wide. For a more rustic look, leave the potato peels on.
- 2 russet potatoes, each about 14 oz. (440 g), peeled
- 1 Tbs. canola oil
- Kosher salt and freshly ground pepper
- Chopped fresh flat-leaf parsley for garnish (optional)
Run the potatoes through the large grates of a spiralizer, using kitchen shears to cut the curls after every 3 or 4 rotations. Put the potatoes in a bowl, add water to cover and let soak for 30 minutes.
Preheat a Philips air fryer to 360°F (182°C).
Drain the potatoes and rinse well. Place on a towel-lined baking sheet and pat dry, removing as much moisture as possible. Transfer to a bowl and add the canola oil. Season with salt and pepper and toss to coat.
Place half of the potatoes in the fry basket and insert into the air fryer. Cook for 5 minutes, then increase the temperature to 390°F (199°C). Pull out the basket and, using tongs, toss and stir the potatoes. Return the basket to the fryer. Continue cooking until the potatoes are cooked through and golden brown on the outside, 10 to 12 minutes total, opening the basket 3 or 4 times during cooking to toss and stir them. Return the fryer temperature to 360°F (182°C) and repeat to cook the remaining potatoes. Garnish with parsley and serve immediately. Serves 4.
Williams Sonoma Test Kitchen