Crispy French Fries
Achieve perfectly crispy french fries with this two-stage cooking method. A quick boil in alkaline water followed by a chill and a double fry creates a fluffy interior and an extra-crispy exterior.
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Achieve perfectly crispy french fries with this two-stage cooking method. A quick boil in alkaline water followed by a chill and a double fry creates a fluffy interior and an extra-crispy exterior.
Delivery in as fast as one hour.*
Prices vary by store
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Cut the russet potato into french fry shapes.
Bring a pot of water to a boil and add the baking soda.
Carefully add the cut potatoes to the boiling water.
Boil for 10 minutes until the exterior of the fries looks slightly broken down.
Drain the potatoes and place them in a large bowl. Toss with olive oil to coat.
Arrange the fries in a single layer on a wire rack and place in the refrigerator to dry for at least 30 minutes.
Place the chilled fries into the air fryer basket.
For the first fry, air fry at 330°F (165°C) for 15 minutes.
Remove the basket and let the fries rest for about 15 minutes.
For the second fry, return the fries to the air fryer and cook at 380°F (193°C) for 7 minutes, or until golden brown and crispy.
Remove the fries from the air fryer, season immediately with salt, and toss to combine.
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