Ingredients
Method
- Turn on the air fryer for 220 degrees C (428 F) for 10 minutes
- Cut lengthwise, slice into sticks a little more than half a cm wide, and place in a medium bowl to make it easy to mix.
- Mix cornstarch and water in a small bowl and put in the microwave on high power for a minute; stop and mix, and if necessary, return to the microwave for a few more seconds - until you get a smooth cream not too thick. You can thin it with water if it turns out too thick.
- Remove from the microwave, add oil, salt, sweet paprika, and chili powder, and mix well.
- Add the mixture to the bowl with the potatoes and mix with your hands until all the potatoes are covered.
- Transfer to the frying basket: arrange the slices so that they do not touch each other * (note at the end), and put in the air fryer.
- After about seven minutes, check with tongs the degree of browning: turn one or two chips and check if the bottom is nicely browned; Turn the chips over and continue frying for another five to seven minutes until the chips are nicely browned on all sides.
- Remove from the device, immediately sprinkle more salt to taste, and serve with mayonnaise, ketchup, or your favorite sauces.
- Inspired by America's Test Kitchen recipe
Notes
To make crispy Home Fries on all sides, you must place in the Air Fryer one potato at a time so there is a gap between the slices.
At the same time, you can double and triple the quantities, mix after about seven-ten minutes of frying and continue frying until browned. In this way, the chips come out brown and crispy, but the chips will be connected; After frying, you can separate them, of course, but it means that the part that was connected will be without the crispy coating; I find it no less crispy and delicious. For your consideration :)