Pro tip: I tried making frozen fries versus fresh cut potatoes in my air fryer last night

I grabbed a bag of frozen crinkle cuts and also cut up a russet potato into wedges. The fresh wedges, tossed in a little oil and cooked at 400 degrees for 15 minutes, were way crispier and tasted so much better! The frozen ones just came out kind of soggy and sad. Has anyone else had this happen, or do you have a trick for frozen fries?

3 comments

3 Comments

nancy_owens16d ago

Just changed my mind about frozen fries after reading this. I used to swear by frozen ones because they seemed easier, but I tried fresh cut potatoes myself and it wasn't even close. The frozen ones always came out soft no matter what I did, even shaking them halfway. Fresh wedges with just a little oil got that crispy outside and fluffy inside that I was actually looking for. Now I prep a batch of cut potatoes on Sunday and keep them in water in the fridge so I can just dry them off and throw them in the air fryer during the week. Way better than anything frozen.

sean_ramirez2mo ago

My buddy had the same soggy fry problem until he started shaking the basket halfway through.

the_amy2mo ago

Shaking the basket is a total game changer (my husband does it religiously now). It made me remember the time I tried to make onion rings at home and completely forgot to shake them, so they all stuck together in one giant clump. We had to eat them like some weird, greasy onion ring cake, which was honestly kind of sad. The middle was still raw batter while the outside bits were burnt. It taught me that moving stuff around in the oil is basically the most important step, way more than I ever thought. I still get nervous making anything battered because of that one disaster.