Name: Air-Fryer Shoestring Fries
Total time: 45 min
Ingredients: 1 pound russet potatoes , unpeeled; 2 tablespoons canola oil; ¼ teaspoon table salt; ⅛ teaspoon ground black pepper

Why This Recipe Works

Their thinner shape allows for more of our favorite part—the crunch. Instead of cutting them by hand, we used a spiralizer to quickly cut potatoes into thin, even strings. Then we cut them into manageable 4-inch lengths. This was followed by rinsing to remove excess starch and a thorough drying with paper towels. We coated the fries with just 2 tablespoons of oil, which made them perfectly golden while still maintaining a dry, crisp exterior.

Before You Begin

Serve these fries with your favorite dipping sauce. We found that frequently tossing the potatoes ensured the most even cooking and the best browning. You will need a spiralizer with a ¼-inch (6mm) noodle attachment for this recipe.

Instructions

Use chef's knife to trim off ends of potatoes. Using spiralizer fitted with ¼-inch (6mm) noodle attachment, cut potatoes into ribbons, cutting ribbons into 4-inch lengths with kitchen shears as you spiralize. Submerge potatoes in large bowl of water and rinse to remove excess starch. Drain potatoes and repeat process as needed until water remains clear. Drain potatoes, transfer to paper towel–lined rimmed baking sheet, and thoroughly pat dry.

Toss potatoes with oil, salt, and pepper. Arrange potatoes in even layer in air-fryer basket. Place basket into air fryer and set temperature to 350 degrees. Cook for 15 to 20 minutes, using tongs to toss gently and separate potatoes every 5 minutes to prevent sticking. Season with salt and pepper to taste, and serve.