COOKING UNDER PRESSURE: TWO STEP FRENCH FRIES

Cooking Under Pressure: Two Step French Fries image

This recipe involves two steps in producing French fries that are creamy on the inside, and nice and crisp on the outside. And we will achieve this goal in two steps. First in the pressure cooker/Instant Pot; second in the air fryer, or oven. I will be using my air fryer; however, if you are employing the oven, leave the times...

Provided by Andy Anderson !

Time 25m

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
large russet potatoes
2 Tbsp white vinegar
1 Tbsp salt, kosher variety, fine grain
water, as needed
1 Tbsp sweet butter, unsalted (per potato)
1 Tbsp frank's hot sauce (per potato)
OPTIONAL DIPPING SAUCE (MIX TOGETHER)
1/4 c ketchup
1 Tbsp frank's hot sauce

Steps:

1. PREP/PREPARE
2. The two steps do not have to be performed one-after-the-other. You can pressure cook the fries several hours before using them. Simply take them from the pressure cooker, allow them to cool, and then put them in a sealed container in the fridge. Easy/Peasy.
3. To make this recipe, you will need a pressure cooker, and an air fryer. If you do not have an air fryer, no worries. Use your oven, just set the temps about 10 degrees higher.
4. Peels On or Off I prefer to leave the peels on my fries; however, if you choose to peel them, it will not impact the outcome of this recipe.
5. I think that the hot sauce really gives these fries a nice bit of tang. If you choose to leave it out, then after you toss the fries in the butter, sprinkle with a bit of salt, pepper, or other favorite spice.
6. Using salt, and vinegar in the pressure-cooking phase of this recipe helps to modify the starches on the outside of the taters, and aids in making them crispy.
7. Gather your ingredients (mise en place).
8. Cut the taters into 1/2-inch (1.25cm) sticks.
9. I tried several different thicknesses. If you cut them thinner, they will fall apart during the pressure-cooking phase of this recipe; make them thicker, and they will not get that nice creamy interior.
10. Add a rack to your pressure cooker, and fill with water to just below the wires, then add the salt and vinegar.
11. Add the taters to your steamer basket, and place on top of the rack.
12. Seal the unit, set the pressure to medium, and pressure cook the fries for 2 minutes.
13. As soon as the 2 minutes are up, quick release the steam (be careful), and remove the fries.
14. Toss them in the butter and hot sauce.
15. Add to the basket of your air fryer, set the temperature to 375f (190), and cook for 10 minutes.
16. After 5 minutes give the basket a shake or two.
17. After the 10 minutes are up, set the temperature to 400f (205f), and cook for 5 minutes.
18. After the 5 minutes, open the fryer, and check for crispiness. Continue to cook in 5-minutes intervals, until you get nice crispy fries. Mine cooked at 400f (205c) for 15 minutes, until I got what I wanted.
19. PLATE/PRESENT
20. Serve while nice and hot with some dipping sauce or just eat them plain. Enjoy
21. Keep the faith, and keep cooking.