I will take method number 1 thank you very much! I simply don't have the patience to keep popping them into the fridge and spend a whole evening making fries

I think time is also important, not a lot of people will be frying those for 25 minutes, + 30 minutes in water + 30 minutes in the fridge so a 7 for a single fry might be better than a 7.5 if it takes 1hour more

3:57 Single Fry 6:19 Double Fry 8:38 The Heston (par boiled, fried twice) 11:57 Breaded 15:03 Cornstarch 16:53 Redemption 18:50 Leftovers

Not having any additional space for an airfryer (or any other kitchen tools i unfortunately desire so much), my go to solution for crunchy fries without having to actually fry them is: cut potatoes, give’emquick rinse, throw‘em in a bowl, add enough olive or sunflower oil and corn starch to get a lightly visible coating and throw them on some parchment making sure they do not touch each other as good as possible. Then pop them into the oven at around 200-220°C (390-430F), eventually give them a lil toss and bake until crispy. Salt and enjoy. To me this is the tastiest, quickest and healthiest way to still those french fry cravings from time to time without owning an airfryer.

Ahhh a man of culture. When ur single its easier to just air fry smaller portions of food so I am an avid air fryer user. Keep em coming. The way you make your wings is pretty spot on to how I've been making mine for years

My air fryer has a rotating mesh basket for cooking french fries...GAME CHANGER! Highly recommend!

I have been doing the thicker half inch cut, par-boiled in baking soda for 7 mins and using the French fry button on my Cosori for a minute now. I usually add another 3-5 minutes depending how many fries I put in the basket. Its the best method I've found so far but I will have to try the double fry method and compare. I don't like to par-boil them for a long time because they are too hard to manage afterwards and don't think it makes a huge difference with crispiness or taste.

I got the Cosori on black Friday last year and it's been great. So easy to use and clean. I might look into the chop cutter device though.

i LOVE how into the potato cutter you are! BADASS! I've been thinking of getting one, but chips using the Mandolin are freaking awesome!

One characteristic of french fries was omitted: internal texture. The very first french fries I ever made in my air frier were very thin, and while they were crispy as all get out, they were more like shoestring potatoes (like chips). Later, I made “steak fries” by cutting them thickly, par boiling and drying them. I cooled them and sprayed them with oil, and those turned out the best because the inside of the fry was fluffy and wonderful.

I watched a BUNCH of your vids and then bought the exact Cosori. It's a game changer! Not put the main oven on for WEEKS. Thank you for your content. It's excellent.

Can you put timestamps for the individual cooking process in please? Makes it easier to watch :)

You should make a video about freeze drying foods for travel or prepping. It’s a way to preserve for long periods of time and I know quite a few people who’d be interested in seeing what you think about it. I saw a video in the past where a guy freeze dried foods and ground them into powders which he used in his foods for many years.

The Cosori air fryer is amazing! I bought the same model and I use it all the time.

I done that first method as my first try with fries/chips on the air fryer and they were sooo good, thank you.

So glad your making video again. I really miss ed your cooking

*I loved that fry dipping sauce you made. I usually just mix up whatever is in the fridge and it comes out alright. Good to see there can be a true 'method to the madness'. Keep up the great videos!*

The second try of the Heston technique looked PHENOMENAL!!!

I tried the breaded fries and used some Italian bread crumbs with seasoned salt and they were delicious! Thank you

A slight variation on the techniques mentioned in the comments, that really works for me. Par-boil in salted water. Drain but reserve a bit of the starchy water, and put the potatoes back in the pan with a bit of the starchy water. Add your oil. Put the lid on the saucepan and vigorously shake. The oil and water will slightly emulsify and coat all the potatoes. Yes, some will break but that's OK. They'll become craggy and that will add to the crispness. Then I twice airfry shaking every few minutes, but don't bother with the fridge in the middle. Works every time. I also sometimes add paprika along with the oil in the saucepan before shaking.

Quick tip for drying the potato. Just pop-in the air fryer for 5min at 100F. The air flow will do the job.

When I coat my fries I use potato starch (just take some potato flakes and blitz them in the food processor to make a powder.) Then I oil my fries and roll in the starch before frying. You can also add seasoning to the starch for a zing in the final product.

I have a Cosori and absolutely love it!

Tbh it seems the best way to do is the single fried ones. You have them faster on your plate, you do not have to do a lot around them, less cleaning and there seems to be to small of a difference in comparison. Great informative video :)

I quickly rinsed the fries (2 small potatoes), put in microwave for 3 min (who has time to boil water?, lol), then sprayed with coconut oil and put in my black and decker toaster oven which has a convection fan (same thing as air fryer but it also toasts my bread when needed so great value) at 380 degrees for 30 mins. Came out great. Thanks for video.

Delicious!!!! MMMM. Thanks for the video! If you were to freeze your par boiled fries completely, while uncovered, when they hit a preheated fryer, they will have way more pockets on the outside of the fry, like those bubbles that add so much more crispiness, plus, they wont fall apart as easily.

I bought a Cosori air fryer about a month ago and I am loving it! I so enjoy your videos, especially when it comes to learning the air fryer- you make me want to cook even more :D

Hint: Never use an aerosol oil spray with an air fryer. Over time, the chemicals in the aerosol spray will destroy the non stick coating on the basket. Best to use regular oil in a pump type oil sprayer.

I've gotten better results with my convection oven for french fries, probably because as opposed to being in the basket and having some resting on top of other fries, they're all in one level with no cover. The advantage to actually cooking in oil is that all surfaces get the heat at once, and the closest that *I've* been able to come to that with air type frying is racked in one layer in my oven. I'd also opt for battering the fry rather than breading. With deep fried pom frites battered beats breading.

Great, great video. Thanks for all the research!

I am so pleased that I finally bought an air fryer - and especially pleased that I paid attention to the positive reviews of other users, and decided on this one kzfaq.infoUgkxD4Qeo-HRLxMfom_PDinM_SBfes00qJsB . It is just perfect for the two of us, and takes up very little space on my small countertop. I roasted salmon filets for dinner tonight and they were the best ever - slightly crispy on the outside but moist inside. Best of all, no smelly kitchen or difficult clean-up. My only complaint would be the lack of even a few printed recipes to get started. My generation does not find it easy to access the QR code and use the smart phone app. I bought a recipe book instead, which gave me the confidence to experiment.

I used some Yukon gold potatoes which i soaked in cold water three times until water was clear. Dried with paper towels. Started air fry no oil for 5 min. Opened and sprayed and continued. This was done with the preset fry setting. I got some great results

2:17 mike, I would like to point out to you that smoke point is not the same as the temperature that denatures an oil. Denaturing is the thing that effects flavor the most, and makes the oil less healthy. It is true that raising the oil past it's smoke point can sometimes release bad odors, but for instance olive oil has no such odor, has a relatively low smoke point, and is stable way past said temperature.

I tried the three part breading 4 the wings, & it was delicious. I also tried it with tge flour, & it was delicious as well. Thanks 4 that video. My airfryer food, is always horrible.

can totally second the cosori recommendation. I've been using mine a couple years now and it's awesome.

Can't wait the next video for air fryer recipes. Next time try the freezer for cool down. Thanks

I understand the comment about how labour intensive this seems. I take a day to process a bunch of fries following the heston / redemtion method. However, before doing the second fry, I freeze in meal size amounts and pull out a package to do the final fry for that meal. In my humble opinion, the fries are very crisp on the outside, and creamy on the inside. I find the effort worth it.

I fermented some fries like you make sauerkraut and let them go for a week or two and then I air fried them and they were super interesting. They had a slight vinegar taste. Alot of salt. They weren't super crispy but that was probably my fault for just throwing them in with no oil and not drying them enough. Anyways. Could be a cool thing to try. I also made some with different things fermenting in with it like onions, garlic, hot peppers, lemon peel and other stuff to give it flavor. Would definitely make for an interesting experiment/video.

Love your channel,super simple but delicious recipes , I love e the air fryer recipes, who ever invented the air fryer is a genius

recently bought the corsori fryer before watching this video, mine is actually the same one in this video but has a smart wifi option. Don't wanna sound like an advert but i love it. it works, you can remotely use it for easy food prep while coming from work and i was able to get it with a warranty from amazon meanwhile it already had its own warranty. i will say most of the reasons why i love it is kind of universal through other air fryers: -400F in 5 minutes,-can replace the oven, fryer, toaster, and also can cook my favourite fast meal in 6 minutes 6 minute naan pizza (naan bread, tomato sauce, cheese,, tortelinni pasta is actually really good on it as well)

I heard (yesterday) that a rice flour as a coating/breading is also a good way to get that desired crunchiness 😋

Frozen fries actually come out really great. I like the crinkle cut or the thick steak fries. I just spray them with a touch of olive oil and salt them before cooking.

I love that the cosori air fryers come with so recipe books.

I absolutely love my Cosori air fryer! I have both a Cosori and a Tower air fryer but my Cosori is the better machine by quite a big margin

I’m no expert, but some say that when it comes to air frying, salt before cooking which is the opposite of deep frying. That might explain the refrying success, since they’re already salted

The best and easiest is to buy frozen packaged fries from the store. They are par-fry before frozen. They also come with 'extra crispy' type. The fries are coated with some starch for crispiness.

You absolutely rock! You have taught me sourdough bread. I just got an air fryer. I love it! You are a kid in a candy shop!

Thanks for the video via the algorithm. I subbed and will definitely be doing the Belgian fry method soon! Cheers

I am so happy for another Cosori air fryer video. I have this one and I love that I can perfectly replicate your recipes. I must make your wings once every two weeks.

Got my cosori a few days ago... have to admit for ease, I've been doing flour wings with your spice rub, and it's been a huge pleaser for my family. Thank you good sir for these videos! Not all heroes wear capes Btw what bread crumbs do you like to use for wings/fries? I find Panko is a bit too large

I have one of those Air Fryers too! The shake function is nice to have, for sure! I need to make fresh fries more often to be sure.

I love the subway display board decor above your door! ❤

I am using a Philips Viva HD9220 (pretty small, but perfect for 1-2 ) for the past 5 years, and my fries don't take longer than SHARP 16 minutes. My choice is also Russet, either cut as fries, or in 6 wedges per tater, soak for 10 mins (add a squirt of lemon juice), pat them dry, either spry with oil or toss in bowl with a tsp. of oil, pre-heat 4 mins, then fry at 280°F for 8 mins, toss them, let go for another 8 minutes until the 'ding'. Every time a win, crispy and golden on the outside, soft and fluffy inside. I see my air fryer as one of my best investments, the Philips are quite pricey, especially 5 yrs. ago, but the time saving is priceless. The other 'winner' is making chicken wings. 20-25 minutes sharp (one toss after 10 minutes), meat falls off the bones, outside crispy, no need for a broiler afterwards. Home made honey garlic sauce, or whatever suits my needs on that day, like orange-ginger, Gen.Tso etc.

This was really awesome to watch and learn, but do I really want to spend 45 mins to cook a handful of fries?

I've been doing the Heston chip for some time now. The redemption nailed it, but just try using peanut oil instead. Adds a depth of flavour that I really like. I only really have time to do this full method on Sundays. Mid week I'll just bring it to the boil, turn off at full boil, let it sit in water for 5 - 7 mins. Drain, refill with cold water, sit for 15 mins in cold. Drain, then dry thoroughly, cook well with peanut oil. Cook once, 190c for 20mins.... 2nd cook straight after at 200c for 5 mins. Ready. Almost the same results, interior not as soft and exterior not as crunchy, both are only possible with temperature control through cooling, therefore time.

bravo as usual... Can you please do a video on that wood butcher block you have on your table... I need your take on what type is the best to buy for the pro home cook? Thanks! Keep em coming please :)

I prefer a lighter color on my fries but they have to be super crispy as well. I usually par boil, let them drain well then straight into a deep fryer on 265f for 10 to 15 min (This is when they develop the crispness without uneven, over browning). I let them sit while cranking the oil up to 355f. They only need a short time the second fry to get them where i like them. I feel like Mike could have applied similar tactics with the air fryer to get better results in less time. I'd say maybe 15 to 20 min on a lower temp (270 to 280F) in the air fryer then a quick boost at a higher temp.

For French fries I use your first technique but with larger fries. 15 min or so they come out great. When I get lazy I will buy a bag of frozen Red Robbin fries and air fry them. They come out great. I have the Ninja Foodi where I can pressure cook and then crisp with the air fryer.

I have a combo instapot/air fryer. I start out making something like a casserole of pizza toppings - onions, sausage, peperoni, peppers - whatever you like, Then sprinkling with shredded mozzarella & Italian seasoning. Then I use the air fryer lid to brown the cheese. YUM!

The little edit @2:25 is pretty slick! It's subtle but it's neat!

Best way I found, wash fresh cut fries until water is clear (30 seconds), microwave for 5 minutes until fork tender, toss lightly in vegetable oil, air fry 450 high fan for 10 minutes, perfect russet potato fries that only take about 15-17 minutes.

I know when you soak the potatoes is to get ride extra starch. You should try instead of cornstarch, potato starch. I've done this for my own fried and I think the fries come out pretty good. 👍

I say time well invested. Thanks dude

I tried the Blumenthal technique once, it took almost 4 hours start to finish but i have to say they tasted divine and considering it was home cooked it says a lot. But its a lot of work especially handling them one by one after boiling to stop them from breaking up

Interesting that you picked up on Kenji's baking soda technique for roast potatoes, as Kenji's fries recipe involves the exact opposite - he parboils them in vinegar so they hold together better. But he also freezes them afterwards which is how he gets the surface to break up for the crispiness. The breaded fries made me think of "orange chips", which are a characteristic variant from the Black Country in England (an area of industrial/mining towns around Birmingham), in which the chips are dipped in a batter before frying and come out orange. It's just a simple flour-water-raising agent batter with a bit of turmeric added. Of course here you'd usually find it on big chunky chips rather than thin french fry style ones. Gotta say also that air fryer looks good. I have a Ninja one and it's an extremely effective cooker but having that removable basket inside would be great. Ninja ones just have a "crisping plate" in the bottom, which does the job but is less convenient when it comes to removing the food and leaving the drippings behind. So they just need to upgrade their basket design really. I don't think Cosori sell in the UK unfortunately. At least I know what features to look for when I need to replace mine!

Freezing the blanched fries will give a better result, plus makes it easier when you actually want them. There's a reason frozen fries work so well at fast food restaurants. The freezing process ruptures the cell walls and creates more surface area to crisp. If you really want to get nuts, bag parboiled fries with a salt solution and stick them in an ultra-sonic cleaner for about half an hour.. the results are kinda nuts because of how fuzzy the surface becomes.

You talked me into buying an airfryer with your video on how it replaces your oven. I always thought it was an alternative to a deep fryer. I've had it nearly two weeks and just tried out your chips. Let me give you a simple modification that will change your life (returning the favour as it were). Forget the oil. Toss them in a little duck fat if you can get it. I used the double fry method with spectacular results, but I'm sure it would work fine with single fry too.

Interesting! Very thorough - thanks!

I mentioned this in a previous comment. Having a fry that’s been already cooked in oil and frozen scientifically allows it to cook better. Or more to what we are used to/prefer The steam/water generated(By a regular fryer/air fryer) around the fry provides the moisture and a protective coating to the oil already in the fry while initially cooking.(Water and oil do not combine) Then the oil which is the potato/oil helps reduce the starches in the potato. Bringing to the necessary/desired level of crispness

One thing with doing the multi step is you actually make the fry healthier. Heating up potato and then cooling it and then heating it up again makes them a "slower" carbohydrate.

Got any recipes for a low acidic diet? been having lots of acid reflux lately and am trying to cut down. love the videos man!

Just made your redemption method and they were great! Had to use the oven because we made such a large batch.

Instead of avocado oil I use grapeseed oil but when I par boil my fries I had some beef bouillon or beef stock

Just got myself an air fryer last weekend, this video is right on time!

I use the Chefman 10qt/ltr It has a rotisserie basket that holds enough fries for about 4-5 people. I don't spray the fries at all. Just toss them in and hit Fries and Rotate. The unit heats to about 350 for about 16 minutes and I'm happy with them. But it's also customizable and I've tried different settings for different size fries. Curly 'Arby's' style fries cook best at 400 for 20 and taste just like theirs'. Happy testing.

I have this air fryer, it is a must and make sure you get the bigger one if you are cooking for anymore than 1 person

I completely agree with the airfried chicken wings being just as good deep fried. Having home cooked both ways I found airfyring more convenient and probably won’t be deep frying wings at home anymore.

Next chicken tenders with bread crumbs!! (Mine are always dry)

I love an experiment! I'm really too lazy to do anything but method one, though. For me the key is beef tallow which gives the best flavor.

best fry cutter on the market! been using the same one on my trucks for 7 years.

I use rice flour for my "starch" coating for everything. It really gets crispy a lot better than regular flour in every way

I bought a Cosori a few months back - I think it was a Treasure Truck deal. I haven't used it but definitely will make fries for my first try. BTW, Kenji's last name is Lopez-Alt, not Lopez. Lopez is his wife's surname, so they hyphenated.

Definitely Heston. for me. I usually parboil them in the morning and fry them twice in the evening. Thx a lot !

In my opinion the most important part is the shape of the fries. Make them thin for a very even crunchiness and shorter cooking time, and make them squiggly to make sure the hot air can get everywhere even when the fries are stacked.

Thank you for the video! Now I know that sending a man to the moon is probably easier than doing a french fry in the air fryer. I will be happier when paying for my next french fries at the restaurant LOL!

I wish I had room for so many kitchen toys. A toaster, microwave, mini chopper, blender and an instant pot No more counter space left. Need a bigger kitchen. 😁 On another note I like steak fry size. I cut them, throw them under the broiler and flip. Come out great every time and a whole lot easier.

Been wanting a video like this 😅

they all look so yummy

Just another Tipp from my side. Use 2 spoons of vinegar in your boiled water instead of backing soda. This helps a lot and keep the inside creamy and the outside much more crunchy. Because it will break the potato starch. 🍟🤓

I like reheating restaurant fries in my air fryer the next day. They get extra crispy, taste better than the day I ordered them and have the added health benefit of a great deal of oil leaving them in the reheating process. They are so good that if the restaurant I’m at has great fries, it might be worth getting an additional order to go.

Tator tots are great in the air fryer. I've switched to them because you can get a superior golden crust pretty easily.

I do very close to this apart from i use 0 oil so much healthier great video as always

I've tried par-boil with both baking soda and par-boil with vinegar, the texture of a fry is decent but there always seems to be some odd flavor with both methods.

Can’t trust anyone who includes condiments in the rating.

Thanks for the video. I like my Cosori Air Fryer and have cooked fresh foods in it, but love the convenience of cooking store bought frozen foods in it. French fries, onion rings, pizza slices, egg rolls, etc. The Air-Fryer is great for, reheating foods, and cooking frozen foods. * McDonald's makes great fries and I have used my Cosori air-fryer to reheat them and they came out as good as fresh. * Also, I have had good results when Air-frying frozen french fries. * Some of the frozen french fries at the grocery store come with Air-fryer directions. * I think some frozen fries are precooked, but at least they have oil on them. You do not have to add any thing to them. (1.) Essential Classic Fries: Cook in oven at 425˚F for 24-26 minutes. The cooking time is long enough that they are fresh frozen potatoes. - The ingredients say: potatoes, vegetable oil, salt and sodium phosphate. (2.) McCain Superfries: Cook in air-fryer at 360˚F for 12-13 minutes. - The ingredients say: potatoes, Canola oil, Corn starch, Rice flower, Sea Salt, Rice starch, Baking powder and sodium phosphate. * The Cosori guide book gives a sugestion when only oven direction are given: - Cook at 25˚F lower temperature and 20% less time. * Internet says to cut temperature by 25-50˚F and 20% less time. convients

Dude! Thank you. You are the best. Hey what is that digital read out above the door in background? Just curious

I cant cope with 2 hours to make french fries from one potato. I haven't the patience for that process.

I use a vegetable spiralizer to cut the potato into thin strips. Throw them in air fryer for about 12 minutes with or without oil. They come out crisp and amazing. It's fries not gourmet food.

I toss my fries in oil then shaken bake. Then to the air fryer. Works great and is super easy.

I had a baby 3 days ago and I also have a 1 year old so I'm here for all the easy cooking tips