Duncan and I finally went out and got the Big Kahuna of airfryers (one with two different baskets so you can do two different things at the same time (with different temperatures, and different times for cooking PLUS a feature that lets the two sides coordinate so everything is done at the same time). Magic.
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| Purple potatoes chopped up |
I ended up heading to the interweb for strategies to perfect my skills at making perfectly crispy fries. The instructions reminded me of the process Arta used to make Arta homemade fries when we were young (ie. soaking in water, and then parboiling, and only THEN into the oil).
The suggestion on the web, for the most crispy fries ever, was to parboil them for 5 minutes in water to which you have added a teaspoon of baking soda.
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| Same potatoes after 5 minutes in H2O |
OK. I tried it. It works.
The interesting magic was trying this trick on purple potatoes. I had a small handful of them left over from another recipe. I had no other potatoes in the house and was desperate for fries. And so, i tried it.
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| Potatoes fresh out of airfryer |
Somehow all that beautiful teal colour does make them taste even more delicious! I highly recommend trying it out.
Teal fries. Too much? I think your answer is "just right." I am off to try your baking soda trip right now.
ReplyDeleteI can't wait to try this with purple potatoes as well. I have half a bag of beats still and I have been cooking them in the airfryer. I wonder what colour they would turn if I used your soda technique? I'll let you know!
ReplyDeleteI have made fries now twice this week with the baking soda technique. I need to collect more data to see if it makes a difference. I am still working on getting the par-boil (5 min seems too long) and bake times right (40 min at 450 seems too short). I have discovered my attachment for my food processor so success in making the fries uniform in size and cutting down on rotator cuff strain in the chopping prep efforts. Will continue to report back.
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