Big Mistakes Everyone Makes When Cooking Fries In An Air Fryer 

Use fat not oil, beef or pork is best. Take them out half way through the cooking time. Add salt and carry on. Put some foil inside to protect the metal.

Yes. My tip is don't. You cannot fry with air. These things are just tabletop convection ovens marketed to gullible people.

@@neilgayleard3842 bullshit

dont its cheaper and tastier to deep fry them

@@debeeriz no it's not, you need at least 2 litres of oil and can only use it for deep frying

for me, it's because my mom doesn't let me pan fry at night because of the smell of the oil on the house and we don't wanna open the whole house at night cuz that's dangerous. but i still want free fries at night

@@shinypaintf588 oven chips ? , Cooker extraction fan ?

@@smallfeet4581 i don't like oven chips myself. and i oughta use this stupid air fryer for something

@@shinypaintf588 deep frying/pan frying is for losers

You just need to reorder your tasks. Start the air fryer preheating while you still have some cooking tasks to do. Then when the preheat is complete, take 15 seconds or so to dump your prepared batch of potatoes into the basket, slide it into place, and push start, if necessary.

Works great with fresh potatoes too 🥔 😋.

Frozen chips are already coated in oil. 🤷🏻‍♀️

Wrong.

Yeah man.. you don’t need oil when you use frozen fries! They are half fried in oil prior🤦🏻‍♂️

Or get the ActiFry it cooks so much more than fries and stir it to… even does liquids

yeah whoever wrote the script was on something because 12 to 15 minutes is a ridiculously long time, even 2 minutes are enough, anymore than that and you're just wasting electricity.

15 minutes is longer than the cold start cook time lol. and is the time it takes to cook a steak lol. less than that for fries.

So soaking potatoes in cold water and blanching potatoes before air frying are two options? or we can do both, like 1st blanch them and then soak them in cold water?

​​@@undezineryou want to soak them in cold water either way you do them first it releases the startch to make them crispy

Ohhhh duck fat.... I have bought ducks and roasted them just for the fat. The flavour can't be beat.

You know you are Dutch when you mention a potato by its race. ◉⁠‿⁠◉

Lololol, hahah.. Omg

Well I'm wondering why buy an airfryer at all if you have to heat it for 15 mins , defeats the purpose of being cheaper to use than a conventional oven ,

Mashed frequently gets things wrong. You have to take what they say with a grain of salt 😁

I just do my frozen McCain fries at 360F for 16 minutes, NO PREHEATING, and they are perfect

@@smallfeet4581 never preheat

@@suave-rider 👍

make the frozen Fries seem to cook even faster huh? lol. Cut open and dump.

I love the 30 min tutorials on how to cook something in 2mins!! 😂

I kept thinking I should just deep fry the things.

me too. I'll just keep using my Weber grill.

Cooking fries isn't, but cooking _delicious_ fries _consistently_ - now that's always been hard AF. Also, most people don't have a high standard. 🤷‍♂✌

most people just buy frozen fries, frozen fries already did all these steps and you can just dump those straight into the air fryer, this only applies to starting from actual potato, you pretty much need to do all this when cooking with oil too for the ideal fry, it's the same thing

Care to share make and model?

I'm with you, that is confusing. I came down to the comments in hopes of finding answers.

same, its very confusing!

Lemme tell you... if I wasn't trying to be health conscious I definitely would. All of this is so time consuming.

problem with restaurant fries is they're all fried in seed oils, the leading cause of heart disease and obesity in america along with processed sugars cooking at home you get to use avocado oil / animal fat, which is actually healthy fats, guilt free

@@DDraceeOriginally restaurants in North America used animal fat to deep fry, and then they learned that animal fat is very dangerous, so many places turned to vegetable oils. The British government was even talking about officially banning deep frying in animal fat a few years ago because it was considered one of the leading factors of the current health concerns in Britain at the time. Technically, one should reduce the amount of deep fried foods no matter what it is fried in, but I still remember the many documentaries, news reports, and other media detailing the dangers of deep frying in animal fat, so I can not agree with you.

@@tohrurikku yeah, those old reports about animal fat were debunked by harvard since they were funded and biased by the very companies trying to sell vegetable oil (aka seed oil), meanwhile seed oils had a direct correlation to weight gain and heart disease due to the way it was processed (hydrogenation), resulting in the worst kind of trans fats possible (yes there's different kinds of trans fats), both the british an american governments keep pushing new laws about it but the vegetable oil companies keep tweaking their formulas to skirt the laws and obviously fast food restaurants will use whatever excuse they can find to use the cheapest oils, it's their whole business model, quick and cheap it's been a cat and mouse for over a century, seed oils started off as companies trying to sell off literal toxic waste in the 1870s, that's the true origin of seed oils (FYI, extra virgin olive oil, avocado oil and coconut oil are fine since they aren't processed in that way) not telling you to believe a random dude on the internet, but i will say make sure you verify that the research you use to make up your mind are actually unbiased and peer reviewed, food sciences is an extremely scummy field since human experimentation is illegal, so 90% of "researches" are survey based funded by some corporation trying to sell a product, most of it just flat out avoids the peer review process which by definition makes it pseudo-science (peer review is a mandatory step of the scientific process) plenty of documentaries and news outlets will spread misinformation because it's legal to do so and they're being paid to do so, everyone likes money after all, do your due-diligence, check the sources, their process, and their potential biases, don't believe something just because you saw it on TV 10 years ago lol money will put something on TV, real science is left in academic papers

I was confused about that as well. I blanched them and they are in cold water now I’ll see what happens 🤞🏻

They said Blanch then the cold water soak. 4:02

I rinse my chips (fries) after cutting them up. I like them thick cut. Then dry them in kitchen paper, toss them in a little oil and put in my air fryer. No faffing about blanching or freezing them or preheating my airfryer (not needed on my model) and they turn out just so yummy. It is 8 am here at the moment but I am craving chips now!! I will just have to go and make some!!

apart from cooking a steak l always preheat for 2 minutes then 3 min fllp then another 3, they come out perfect for me, med rare, my wife likes her more well done so i do 5 mins a side for hers

they don't require it, but it does help, by maximizing the amount of time the fries spend cooking at max temp you maximize the crisp, even if the air fryer only takes 2 minutes to reach 380F, that's 10% of the cooking time not at max temp cooking for longer to counter that isn't a solution, since you'll overcook the potato not required does not mean it's ideal

😂😂😂 thanks I’ve just wasted time this needs a degree to cook a few chips it’s so long…….

literally @2:50

@@armastat I have no idea how I missed that?? 😊

Most new airfryers do not need preheating. My old one (still working well) only needed 3 minutes but the instructions were clear. If yours doesn't say how to pre heat then you most likely don't need to.

Mashed gets so much wrong, so often. I don't think they're cooking experts. They're probably just techno-nerds.

it's low but its high enough for these air fryer recipes, smoke point is 410F, barely above the recommended 380F for fries i still opt for animal fat or avocado oil tho since i've found the actual smoke point can vary from bottle to bottle and that's cutting it a little close

frozen fries are easy, just mix some oil and salt and fry them using an air fryer for a few min. depends on the frozen fries too, some are good and some are bad.

​@@mhnoni don't need oil, frozen fries has all these steps already done, included oiling, check the ingredients, never seen a pack of frozen fries with no oil

You get it. Most people don't. They fall for the hype.

I think the main thing about air fryers, at least good ones, is the big arse fan up top and how very fast it spins to circulate the hot air in a small space. She mentions in the video it can take 12 to 15 minutes to preheat...my Philips XXL takes about 2 minutes to get to 200C or about 390F. It can do a decent amount of potato gems in around 8 to 10 minutes. That's not happening in a regular oven, the preheat time alone takes longer than that. A big spring roll (in Australia they are called Marathon Spring Rolls and are quite large) from frozen takes about 15 minutes. You can't even deep fry a large spring roll in that time, it'll still be cold in the middle, it even tells you in the packet instructions to thaw them before deep frying. Screw that. I think also power rating is a big deal. The Philips is 2225 W. A friend has one that is around 1400W and his takes around 20 minutes to cook potato gems, around double the time mine does. You do, as they say, get what you pay for, especially when it comes to air fryers. Finally, I'd recommend an air fryer with analog dials rather than a digital panel. I've had two air fryers die just outside warranty because the digital panel couldn't handle the heat over time, they were both Philips.

Thanks for that info, this demo looks a bit too much to me, it sort of turned me off buying an air fryer.

@@thunderlips350 You can't fry with air. Period.

@@thunderlips350 Love the Marathon Spring rolls in the AF, but never preheat because the heat/fan is instantaneous, and the first 10 minutes is just defrosting anyway

yea kinda but not much... every time you open up anything that is heated it will loose some heat, but your not starting at room temperature. It will come back up to temperature much faster after pre-heating.

It would be the same with opening your oven door, a little heat is lost but as long as the door is not open for long then the heat loss would be negligible.

it takes like 20x longer to cool down then it takes to heat up

Failure will lead to success. Just keep experimenting with techniques/methods until you get the kind of fries you like.

it's actually best way to avoid all the hassle, as they're perfectly prepated, cooked and oiled enough so you just need salt, and maybe some other spices if you like (I love granulated onion)

That is such a great tip

Thrice cooked is the way to go. Par boiling water with a bit of baking soda, chill, fry at lower temp, chill, raise the temp and final fry.

It is not a convection oven as your fan assisted one is. It blows hot air around the food. You have to wait for your oven to heat up, todays air fryers do not need preheating. Cooking is quicker so you save by not having the electric on for as long as you would with the conventional oven with heating up and then cooking. I have a fan assisted oven but rarely use it now I prefer the speed and ease of cooking in my air fryer.

You’ll get very very fat!

No problem tell your liver and kidneys to enjoy the oil and grease 😉 😜

The fries limp and wet