I Tested 6 Ways to Air Fry Potatoes, Only One Wins

About this video

• Video Title: I Tested 6 Ways to Air Fry Potatoes, Only One Wins
• Channel: ThatDudeCanCook
• Speakers: ThatDudeCanCook
• Duration: 00:15:57

Overview

This video tests six different methods for making crispy air-fried potatoes at home. The creator, with extensive professional cooking experience, aims to find the most effective and efficient technique for achieving perfectly crispy potatoes, comparing various pre-cooking and cooking steps.

Key takeaways

• Method 1 (Oil, Season, Air Fry): This basic method resulted in potatoes that lost their crispness quickly and cooked unevenly due to excess starch.
• Method 2 (Rinse, Dry, Oil, Season, Air Fry): Rinsing potatoes to remove starch improved browning evenness but still resulted in a lack of crunch.
• Method 3 (Blanch in Salted Vinegar Water, Texture, Oil, Season, Air Fry): This method, involving par-boiling in salted vinegar water and then texturing the potatoes, yielded the best results in terms of crispiness and interior texture, making it the winner.
• Method 4 (Microwave, Freeze, Cut, Oil, Season, Air Fry): Pre-cooking in the microwave and then freezing led to uneven browning and a lack of crispiness, despite a creamy interior.
• Method 5 (Double Air Fry): This method, mimicking restaurant French fry preparation, resulted in a creamy interior but failed to deliver the desired crispiness.
• Method 6 (Blanch, Freeze for 2 Days, Texture, Oil, Season, Air Fry): While freezing after blanching created a very creamy interior, it did not significantly improve crispiness and led to uneven cooking.