Golden Air Fryer French Fries – Quick Recipe
Golden and crispy french fries cooked quickly in the air fryer with minimal oil.
Steps
- 1
Peel the potatoes and cut them into thin, uniform sticks. Rinse well under cold water, then dry completely with a clean kitchen towel.
- 2
Place the potato sticks in the air fryer basket. Drizzle with olive oil and toss well to coat each piece.
- 3
Set the air fryer to 200°C (400°F) and cook for 30 minutes, using the shaking paddle if your model has one. Check if they are tender and golden; if they need more time, continue cooking in 5-minute increments.
- 4
Immediately after cooking, season generously with salt and serve hot.
Shopping list
1 kg potatoes (Bintje), 1 tbsp olive oil
Recipe story
French fries, known as 'frites' in Belgium, were invented in the 17th century in the Meuse region. Locals cut fish into stick shapes and fried them, but in winter when the river froze, they used potatoes instead. The recipe became popular across Europe and then worldwide, and the air fryer version is a modern, healthier adaptation.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
