Who doesn’t love French fries?
The air fryer has most certainly improved the quality of our home made fries, but now, thanks to some research on my part and a lot of potatoes sent to me as part of our food kits to be oven fried, I have a cool, new (could be improved!) variation:
Ranch Seasoned Potato Slices!
Crispity, just the right amount of seasoning, and dead simple with the air fryer.
•2 Russet potatoes
•Buttermilk ranch dressing mix
Note: no, you do not need the salt for the potatoes themselves, but for the water you are gonna lightly boil them in.
Wash the potatoes, quarter, and cut into thin slices – four or so slices per potato quarter works for me.
Transfer the potato slices to a medium pot, cover with cold water, and let rest for five or ten minutes. The water will be cloudy, and that’s a good thing; you are getting extra starch out of the slices.
Drain and rinse the potatoes, and rinse out the pot they were soaking in.
Return the potatoes to the pot with one tablespoon of salt and add enough cold water to cover the potatoes.
Cover the pot and bring to a boil over high heat. Let the potatoes boil for five minutes, then immediately drain and run cold water over them to cool them down.
Set the potatoes aside to dry out for an hour or so, if possible.
Place the potato slices in a large bowl and season with the buttermilk ranch
Heat your air fryer to 400º
Arrange the seasoned potato slices in a single layer on your air fryer rack and mist with cooking oil.
Note: I do not use cooking spray in my air fryer because the propellant seems to coat the rack and is almost impossible to get off.
Air fry the potatoes for ten minutes, then turn them over, mist that side with cooking oil, and return for another five to ten minutes, until they are as golden brown as you like ’em.