Pommes Frites
Homemade fries every which way — air fryer parmesan truffle fries, crispy potato wedges, Louisiana voodoo fries, lazy poutine — for busy weeknight dinners.
★ side
sideIngredients
- 1 Russet potato
- Oil spray
- 1-2 tbsp Truffle oil
- 1/4 cup Parmesan cheese (shaved)
- Salt
- Pepper
- 1 tbsp Parsley (dried)
Instructions
- 1Cut russet potato into desired shape
- 2Soak potato strips in water for 15 minutes
- 3Preheat air fryer to 340 degrees
- 4Drain and dry potatoes and then spray with cooking spray and toss in a generous amount of salt
- 5Cook potatoes in air fryer for 10-12 minutes until soft and cooked through, then increase air fryer heat to 380 and cook for another 3-5 minutes until crispy
- 6Take fries out of the air fryer and toss in 2 spoonfuls of white truffle oil, 1/4 cup of Parmesan cheese, 1 tbsp of dried parsley
- 7Line air fryer with foil and put fries back in for 1-2 minutes to melt the cheese
- 8Enjoy!
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Open in Pepper →Good Fries Belong With Dinner Too
A pan of hot, crispy fries turns a plain burger night into something the kids actually come running for. And once you know how to get them crisp at home, you stop paying drive-thru prices for them.
Cooks on Pepper reach for this collection when supper is already handled and the side dish isn't, or when fries with cheese and gravy piled on top is the whole meal.
Every recipe here is potatoes and a hot oven, air fryer, or pot of oil: Air Fryer Parmesan Truffle Fries, Crispy Garlic Parmesan Potato Wedges, Louisiana Voodoo Fries, Copycat Animal Style Fries, and Lazy Poutine made with a bag of frozen fries and meatballs.
Quick Tips
- 1
Soak the cut potatoes
Cover cut russets with cold water for at least 30 minutes to rinse off surface starch. Drain and pat completely dry before oiling.
- 2
Fry them twice
Cook at 325°F until soft but pale, rest 10 minutes, then fry again at 375°F for 2 to 3 minutes until deep golden.
- 3
Give them room
Air fry in a single layer and shake the basket every 5 minutes. Two smaller batches beat one crowded one every time.
- 4
Salt them hot
Toss with salt and seasoning the second they come out, while the surface is still glistening, so it actually sticks.
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