Sweet potatoesSliced into fry shapes; mixed with russets for a lighter twist~2 lbest.
Saltto taste
Steps
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1
Slice the russet potatoes and sweet potatoes into fry-shaped strips, adjusting thickness to preference (a medium thickness is a good starting point).
2
Par-boil all the potato and sweet potato strips for 5–7 minutes until slightly softened but still holding their shape, then drain and let them air-dry a bit.
3
Working in batches, air fry the dried fries at about 175°C (350°F) for 10–15 minutes, just until the edges start to lightly brown—this is only the first fry, not the final cook.
4
Transfer the par-fried fries into a food storage container and refrigerate for near-term use, or freeze for longer-term storage.
5
When craving fries, grab a handful from the fridge or freezer and air fry again at about 190°C (375°F) for another 10–15 minutes until crispy and golden.
6
Season with salt once done. Enjoy on their own as a snack, or serve as a side with air-fried chicken tenders or steak for a steak-frites meal.
PrimedTableBETA
