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Just cracked the code on air fryer french fries but now I'm split on soaking
For ages my fries came out limp or burnt, nothing like the diner style I wanted. Last week I tried cutting them thicker and giving them a quick rinse under cold water before drying. Tossed in a little oil and salt, air fried at 380, and boom - perfect crispy outside, soft inside. It felt like a tiny kitchen win after so many fails. But I read that some folks soak their cut potatoes in water for hours to remove starch for better crunch. My quick rinse worked fine, so is the long soak really needed or just a hassle? Part of me wants to try it, part says if it ain't broke don't fix it. What's your method for fries, quick rinse or long soak?
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