Air-Fryer Turnip Fries Recipe (2024)

FAQs

What happens if you don t soak potatoes before air frying? ›

I wouldn't bother doing potatoes from the raw state, without soaking. It will take about a half an hour and the texture won't be nearly as rewarding. They just don't get very crispy without that cold soak.

It's essential that you spread the potatoes in a single layer in the air fryer basket and that you leave a little space between each one. If they're too crowded, the potatoes will steam inside the air fryer, and they won't get crispy. In order to give them adequate space, you'll likely need to work in batches.

However, a small amount of oil is usually necessary to achieve a crispy texture. A drizzle or a quick oil spray is all you need for restaurant-quality fries and golden brown fried chicken, while other foods don't need any oil, like pizza or leftovers you might reheat.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

While we wish it were possible to fry without any oil, air fryers do need a little oil to make your food crispy (but you'll use a lot less than a traditional fryer). Toss your food with a small amount of oil (around a tablespoon or less) to coat it evenly, then add it to the air fryer basket.

Simply set your air fryer to 350 degrees, then place your leftover fries in a single layer in the fryer basket. Heat them for three to five minutes or until they reach your desired crispiness.

If you want, you can toss it in a light coating of oil. A fan pushes heated air -- up to 400 F -- around the food. It's a bit like a convection oven. The circulating air cooks the outside of foods first, which creates a crispy brown coating and keeps the inside soft, just like deep-fried foods.

Issue: One of the most common problems with air fryers is the unit not heating up as it should, which results in undercooked or unevenly cooked food. Solution: Ensure that the air fryer is placed on a flat, stable surface. Also, make sure the basket is securely inserted and that the food is not overcrowded.

And they tolerate high heat well. For example, deodorized avocado oil, organic virgin sesame oil and grapeseed oil are good choices. Other oils are fragrant and have a stronger taste.

Why are my homemade fries not crispy? ›

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.

And the clear winners are Idaho or russet potatoes.

These potatoes are dense and have less moisture, which is key to avoiding soggy fries. You can also use Yukon gold potatoes, which are an all-purpose potato that can be used for frying. You should avoid waxy potatoes like red-skinned, new, or fingerling potatoes.

Firstly, if your potatoes are still wet before being placed into an air fryer, this can cause your potatoes not to crispen up. You can avoid this by thoroughly patting dry your potatoes before you place them in the air fryer. Secondly, you might be putting in too many potato chips so they aren't cooking evenly.

For roasting: Pat the potatoes completely dry before adding oil and putting them in the oven, says Welsh. For frying: Rinse after soaking to rid the potatoes of excess surface starch, then drain and dry well. For boiling: Potatoes can be placed directly into the cooking pot after being drained.

Once you've washed your spuds you need to dry them thoroughly. If you don't then excess moisture can seep into your potato while it's being cooked and result in a soggy skin.

First, get the starch off! Rinsing or soaking the potatoes for an hour (or, even better, overnight) will remove some of the starch from the surface and prevent the sugars from browning before the potatoes are cooked.

There are lots of recipes that call for par-boiling the potatoes first to reduce the amount of cooking time, but it's an extra step and an extra pan to wash. If you cook the potatoes over medium heat and keep them covered for most of the cooking time, the lid traps in steam, which helps cook the potatoes through.