Subj : 7/13 Nat French Fry Day 2
To   : All
From : Dave Drum
Date : Sat Jul 12 2025 14:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Air-Fryer French Fries
 Categories: Potatoes, Dairy
      Yield: 2 servings
 
      1 lg (8 oz) russet potato; in
           - 1/4" sticks
  1 1/2 tb Extra-virgin olive oil
      1 ts Salt; more as needed
    1/4 c  Mayonnaise
      2 tb Sour cream
      1 tb Dijon mustard
    1/4 ts Smoked paprika
 
  Put potatoes in a large bowl and cover with cold water.
  Soak for at least 30 minutes (up to overnight, stored
  in the refrigerator), then drain and pat very dry.
  
  Set the air fryer @ 350oF/175oC.
  
  Line a rimmed baking sheet with paper towels.
  
  In a dry bowl, toss potatoes with 1 tablespoon oil and
  1 1/2 teaspoons salt. Transfer to air fryer and fry for
  10 minutes, tossing halfway. Transfer the potatoes to
  the baking sheet, spreading them in an even layer, and
  let cool to room temperature, at least 30 minutes and up
  to 4 hours. (This step is optional; it gives the fries a
  slightly crispier exterior. If you want to skip it, keep
  the potatoes in the fryer and proceed to the next step.)
  
  Turn the air fryer heat up to 400oF/205oC.
  
  Arrange potatoes in the fryer if you've taken them out,
  and drizzle with 1/2 tablespoon oil. Cook for until
  golden and crisp, about 8 to 10 minutes, tossing or
  stirring halfway through. Transfer immediately to a
  serving platter and sprinkle with more salt.
  
  While the fries are cooking, make the sauce: In a small
  bowl, stir together mayonnaise, sour cream, mustard and
  paprika. Serve alongside the fries for dipping.
  
  By: Melissa Clark
  
  Yield: 2 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I might join the vegans and eat nothing but water and free-range beans
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