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Thank you! Very good. Waxy, boil 7 mins w salt and baking soda, then toss with olive oil spray, air fry at 400 for 22 mins, shake 3 or 4 times, yes! (+paprika, pepper, garlic salt, etc.)
Just made these tonight and they came out perfect! My friends couldn't get over how crunchy they were and how flavorful without all the salt and fat. Thanks so much for sharing this recipe!👍
first time im watching cooking videos made by a fellow german. when i saw my fav salt brand i squealed. sometimes i cant get ingredients that are staples in other countries supermarkets cause i live in a small town, but here? thats stuff i have in my kitchen and thats very exciting. thank you!
Jesus these came out amazing. Big thumbs up from the UK. Loved how the video was structured too, it made the information (as well as the tasty chips) a lot easier to digest!
This is how I cook roast potatoes, but boil them for a bit longer. Never thought to do that for chips or to add baking soda - will definitely try this!
For the best, healthiest and crispiest British chips, finally, someone who knows what he's doing. Parboiled with salt and bicarb, is the best way. NO oilive oil, but a small amount of any other. Way to go!!
Works great, only thing is 8 mins in boiling water was wayyy to soft for me, i could almost make mashed potatoes with them. (they still turned out really crispy tho) So i recommend watching them closely at the 4-5 mins mark and make sure they're not getting too soft.
Jawohl! This seems like the perfect recipe I have been looking for ! Great vid and so many great comments. Thanks for taking the time to make this video.
I used to do this for Pan Roasted Red Potatoes, boil in salted, garlic and baking soda water, drain and season with a little more salt and paprika then let them cool for an hour and then pan roast them with no oil and the Red Waxy Potatoes get crunchy on the outside and fluffy on the inside.
I was sceptical at first cause I made tons of variations but they were all pretty much the same but this one is really insane! The best potatoes ever, thank you so much for the idea ❤
You don't need the baking soda! Just parboil for maybe 2 or 3 mons longer, and you end up with the same result. The crispness is a result of the bigger surface area being cooked. Exactly the same as roast potatoes 🥔
Thank you for this!!! Tried your method for the first time today and we never had such crispy fries with the airfryer before, without taking ages to prepare. Definitely going to use this from now on 😊👍
Beautiful technique Felu, another amazing recipe! 😎 The last technique combined with playing with the oil would be perfect. I think I'll try adding 1/2 tsp of oil or tsp of oil to the boil then use a spray every now and then whilst in the air fryer, potatoes and the oil are high calorie anyway and I think it's best to think of this as reducing oil rather than trying our best to omit it.
Haha forewarning guys, I overadded my baking soda (tried to guesstimate 💀) and taste got affected so be careful with that (might also have been an amateur mistake on my end, first time making fries) (also i think the breaking down of carbs into glucose made my potatoes sweet LOL)
Tried it this evening ..... Fab!! What does the baking soda actually do?? Also a little corn starch added to the oil and spices helps even more with the crunch !
I never thought to add baking soda! YES!!!! everything else I've always done with my potatoes when making french fries but could never get that nice crisp to them. I also have an air fryer that comes with a tumbler basket for fries so I don't need to interrupt the cooking process.
I'm going to vacuum seal then freeze the potatoes after boiling. That way my kids can make fries in 20 minutes at any time. Keep them in our deep freezer.
You'll have to let us know how that works out. I would think by freezing after boiling, it'll will take much longer than 20 minutes, because of all the water, you've made a Potato Ice Cube, I would think you'd better off Freezing the Air Fryed leftovers, and then reheat in the Air Fryer for maybe 10 minutes?. I've bookmarked this comment, so when you try your way, post your comment on how it went, and I'll try my "idea" and I'll post my feedback. I might have time to try this, this Weekend, Oct. 8-9
@@StertyOG No, I've never had any leftovers to experiment with. 😋 My family prefers Tatter Tots from the Air Fryer so that's what I make, they take 20 minutes.
@@Timinator62 ahhh I was wondering because I started meal prepping and thought it would be a great idea but I just don’t know if the taste will be affected 😅
@@StertyOG Well if you try either idea let us know. My fryer isn't very big so there's never leftovers to experiment with. Onion Rings and Tater Tots are all I make in the Air Fryer these days, and both are precooked and then frozen, so that's why I came up with my "idea".
Clean presentation and good camera work. The only issue with an air fryer is that you can never make enough, they are simply to good. For a feast for the whole family, you need to break out the giant oven pan.
that slurry creates extra surface area on each plank. its pretty much the same reason why sprinkling bread crumbs on your mac and cheese is soooo fire. now i want to add potato crumbs to the top of my mac and cheese. oh snap, mac and cheese hashbrown casserole!!!
TL;DR of the video; Use russets Peel + skin Boil with plenty of salt and baking soda for 7 minutes Throw into bowl with bit of oil, toss aggressively Air fry for 20 minutes at 400F, flip 2-3 times while cooking
I love airfried potatos its my favorite meal at the time with chicken this trick ist in one off your videos in the chicken playlist i always use it because off you
@@cgisme Boiling the cut potatoes with salt and vinegar is my go to method. I love the subtle acidic taste as it reminds me of the fries old cafeterias made when I was little. Additionally it makes the fries less likely to break from being boiled and keeps the fries nice and fluffy inside once you made them crispy in the air fryer. give it a shot!
a couple questions; 1) do you boil the water first then add the potatoes and simmer? Or do you add the potatoes, bring the water to a boil, then simmer for 7-10 mins? 2) wondering if the ratio of water/salt/baking soda changes if you're cooking more potatoes? Thank you! Can't wait to try these out!
1.) I boiled them for 7-10 mins in boiling water and added them in when the water was cold so it was more like 9-12 min 2.) If you use more water then you also need slightly more salt baking soda. Adding more salt is fine but don't go crazy on the soda because it can leave a weird aftertaste when overused.
Dietary fibre is extremely important for health and your gut micro biome. So removing skin does reduce its nutritional properties and allows the starch to be absorbed and converted to glucose more quickly
Glad you did not include the skins. In Brasil they use the skins, to kill cockroaches. It does not matter which potatoe they use. They gather them and put them in the oven, till they turn crispy, then they leave them in different corners of the room. Will try your recipe soon!!
Haha I had the biggest “duh” moment the first time I realized this 😂 but this is actually good advice because it’s really helpful when you’re on a diet
@@dorkwell yeah for some reason my scale doesn't track minor differences. If I take 6 teaspoons of salt and pour them in 1 by 1 my scale is extremely inaccurate at measuring the weight, same with olive oil and any other seasoning. Might have to get a better scale soon
@@dorkwell believe it or not a couple sprays add up to more than 5g easily. If you cook many times a day and go crazy on the spray you could be adding couple hundred calories just like that
Wow. I"ve been using salt and vinegar in the boiling water. The reason I used vinegar is to keep the pectin IN the fry so it wouldn't lose structure. Haven't been satisfied with this. Never thought of using the opposite of vinegar(an acid) which is baking soda(a base). Gonna try it and get back.
Nice trick…will try this next time although I am a skin on the fry guy. I normally use avocado oil spray. I assume that won’t really make a difference.
The peels are the part of the potato that help with digesting the potatoes. Without the peel your body has a harder time processing the food.m and gets mess benefits from the nutrients.
This is the "normal" method for making french fries - you are supposed to blanch them before frying them (which is essentially what you are doing here). With modern times we are forgetting the basics.
I have an important question (I think) Do I wait for the water to boil, then reduce the heat and then add potato + salt + baking soda? Or do I put the potatoes from the beginning in water on low heat? Or potatoes from beginning and wait for water to bowl and then reduce heat and wait 7 mins? I feel this is crucial to not get mashed potatoes. Great recipe, though! Thanks!!
I boiled the water first, put the potatoes in and simmered for 6 mins. They were still pretty firm when I tossed them in the bowl with the oil. They came out perfectly crispy and fluffy in the middle.
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Thank you! Very good. Waxy, boil 7 mins w salt and baking soda, then toss with olive oil spray, air fry at 400 for 22 mins, shake 3 or 4 times, yes! (+paprika, pepper, garlic salt, etc.)
I thought it was mealy potatoes?
@@u-n-i Yes he said mealy potatoes 2:56
The concentration of people nowadays needs a whole new unit of measurement.
Just made these tonight and they came out perfect! My friends couldn't get over how crunchy they were and how flavorful without all the salt and fat. Thanks so much for sharing this recipe!👍
Nice :) thank you
IT WORKED! I've tried so many recipes and nothing compares to this. I'm wondering why restaurants don't make their fries this way 🤔
The baking soda is like magic. I guess restaurants deep fry them so there is no point of doing this
Still not as good as deep fry definitly far
More time consuming -> more labor hours -> more expensive
@@PeanutButterRedneck
Yeah. Pretty museums tried enough I guess. Gonna try it some day anyway, just for fun.
@@mcb9644 of course not but these are much healthier...
first time im watching cooking videos made by a fellow german. when i saw my fav salt brand i squealed. sometimes i cant get ingredients that are staples in other countries supermarkets cause i live in a small town, but here? thats stuff i have in my kitchen and thats very exciting. thank you!
Wow, randomly stumbled upon this video and my god, these are most crunchiest, thanks.
The technique is simple yet so effective.
Kudos and huge thanks
OMG are you kidding me? They are perfect! I can't believe I had the secret in the cupboard the entire time. Thank you so much!
Jesus these came out amazing. Big thumbs up from the UK. Loved how the video was structured too, it made the information (as well as the tasty chips) a lot easier to digest!
You are a GENIUS! This technique absolutely DOES make crispy air-fryer fries. Thank you so much for sharing.
This is how I cook roast potatoes, but boil them for a bit longer. Never thought to do that for chips or to add baking soda - will definitely try this!
The power of chemistry! 😂
For the best, healthiest and crispiest British chips, finally, someone who knows what he's doing. Parboiled with salt and bicarb, is the best way. NO oilive oil, but a small amount of any other. Way to go!!
Thank you so much for this!
I’ve tried several methods, and yours was / is the best! Crispy perfection.
Works great, only thing is 8 mins in boiling water was wayyy to soft for me, i could almost make mashed potatoes with them. (they still turned out really crispy tho)
So i recommend watching them closely at the 4-5 mins mark and make sure they're not getting too soft.
The video actually said to simmer not boil, for 7-10 min. .
@@winstonwolf6791
yeah true. Didn't pay attention in the first watch.
I made it again making sure its only simmering and it was better
Jawohl! This seems like the perfect recipe I have been looking for ! Great vid and so many great comments. Thanks for taking the time to make this video.
Thanks for watching!
favorite cooking youtuber rn keep it up
Thank you!
I used to do this for Pan Roasted Red Potatoes, boil in salted, garlic and baking soda water, drain and season with a little more salt and paprika then let them cool for an hour and then pan roast them with no oil and the Red Waxy Potatoes get crunchy on the outside and fluffy on the inside.
I was sceptical at first cause I made tons of variations but they were all pretty much the same but this one is really insane! The best potatoes ever, thank you so much for the idea ❤
Glad you liked it!!
Thanks Felu! 🙏🏻
Thank you for doing all this experimentation and research for me! lol. I seriously appreciate it.
You don't need the baking soda! Just parboil for maybe 2 or 3 mons longer, and you end up with the same result. The crispness is a result of the bigger surface area being cooked. Exactly the same as roast potatoes 🥔
Thank you for this!!! Tried your method for the first time today and we never had such crispy fries with the airfryer before, without taking ages to prepare. Definitely going to use this from now on 😊👍
The best fries I've cooked, that boiling trick is the key. Thank you
Beautiful technique Felu, another amazing recipe! 😎 The last technique combined with playing with the oil would be perfect. I think I'll try adding 1/2 tsp of oil or tsp of oil to the boil then use a spray every now and then whilst in the air fryer, potatoes and the oil are high calorie anyway and I think it's best to think of this as reducing oil rather than trying our best to omit it.
Das schwarze Ostmann Gewürzsalz "für Geflügel" ist einfach Bombe für Pommes
Felu for president. Finally, someone with a brain who can give us something we can really use.
I’m literally SO excited for your cookbook, can’t wait until it’s announced/released
I'm 4 recipes away from finishing it. I hope I can get this done in the next couple of weeks
@@Felu 🥳🥳🥳
Made these tonight - this recipe WORKS! Thankyou for sharing, it’s nice that you tell us how it works also 👏🏻
Yo. I never comment on food videos. Great Job. I made these exactly to your specs... AMAZING! 👍💯🍟
I just did it and it’s absolutely delicious! Thank you so much for sharing this with us! ❤️❤️❤️
Glad you liked it and thank you for the feedback :)
Nice recipe. Yum yum yum ☺️
Wow! You are like some kind of French Fry professor!
I'm going to do it this way and see how I like it. Many thanks for your video.
I’m cooking potatoes right now lol wish I would have seen this earlier! Gotta try this next time
I will test this next week! Like your explenation of the prossess.
Haha forewarning guys, I overadded my baking soda (tried to guesstimate 💀) and taste got affected so be careful with that (might also have been an amateur mistake on my end, first time making fries)
(also i think the breaking down of carbs into glucose made my potatoes sweet LOL)
😂😂
Tried it this evening ..... Fab!! What does the baking soda actually do?? Also a little corn starch added to the oil and spices helps even more with the crunch !
You're a scientist ❤thank you
My man putting in work!
I never thought to add baking soda! YES!!!! everything else I've always done with my potatoes when making french fries but could never get that nice crisp to them. I also have an air fryer that comes with a tumbler basket for fries so I don't need to interrupt the cooking process.
Baking soda is the magic item :)
FELU!!!!!! I just made these yesterday and I am OBSESSED - thank you so much for all you do!!!
Thank you:)
I’m salivating, cannot wait to try this Felu!!
Olive oil spray bottle for the win!
Bro I followed this and I just had the best fries in my life and I don’t even know how to boil an egg. Thank you.
I'm going to vacuum seal then freeze the potatoes after boiling. That way my kids can make fries in 20 minutes at any time. Keep them in our deep freezer.
You'll have to let us know how that works out. I would think by freezing after boiling, it'll will take much longer than 20 minutes, because of all the water, you've made a Potato Ice Cube, I would think you'd better off Freezing the Air Fryed leftovers, and then reheat in the Air Fryer for maybe 10 minutes?. I've bookmarked this comment, so when you try your way, post your comment on how it went, and I'll try my "idea" and I'll post my feedback. I might have time to try this, this Weekend, Oct. 8-9
@@Timinator62have you tried your method by any chance?
@@StertyOG No, I've never had any leftovers to experiment with. 😋 My family prefers Tatter Tots from the Air Fryer so that's what I make, they take 20 minutes.
@@Timinator62 ahhh I was wondering because I started meal prepping and thought it would be a great idea but I just don’t know if the taste will be affected 😅
@@StertyOG Well if you try either idea let us know. My fryer isn't very big so there's never leftovers to experiment with. Onion Rings and Tater Tots are all I make in the Air Fryer these days, and both are precooked and then frozen, so that's why I came up with my "idea".
Try using avocado oil spray since it has a higher smoking point.
Tip: Add some vinegar too. Then your potatoes will be crispy and won't break so easily. Plus it adds a nice background flavor to them.
You are the potato god
nice work, thank you for posting this !
Clean presentation and good camera work. The only issue with an air fryer is that you can never make enough, they are simply to good. For a feast for the whole family, you need to break out the giant oven pan.
yes that's absolutely right. air fryer are perfect for single servings
Definitely going to try these!
This one looks f***ng amazing. Gonna try it for sure.
Commenting for the TH-cam algorithm
Great Info they came out amazing
Excellent video. So great to see you took J. Kenji Lopez’s tip on added the baking soda,,,it works great.
those look exactly how the place i buy them from look. now i can replicate it at home.
Expensive to make in these challenging times.
that slurry creates extra surface area on each plank. its pretty much the same reason why sprinkling bread crumbs on your mac and cheese is soooo fire. now i want to add potato crumbs to the top of my mac and cheese. oh snap, mac and cheese hashbrown casserole!!!
I've never managed to make crispy airfried potatoes. Let's see if you've got the magic recipe!
and?
Yep this actually works.
Made the best air fries so far, both taste and texture wise.
Great trick! I haven't managed to make crispy air-fried potatoes either yet! If this work - I will always be grateful! 😅😁
Did it work?
Very good vid, will try. Appreciate it!
I love you so much I couldn’t figure out out how I could do this
TL;DR of the video;
Use russets
Peel + skin
Boil with plenty of salt and baking soda for 7 minutes
Throw into bowl with bit of oil, toss aggressively
Air fry for 20 minutes at 400F, flip 2-3 times while cooking
Trying this tonight!
Well, I’m very impressed! Great video, great advice
Thank you!
IT WORKS!!!!!! YUM!!!!
I'm going to try this recipe....I'm new to the air fryer and excited to get going.
I love airfried potatos its my favorite meal at the time with chicken this trick ist in one off your videos in the chicken playlist i always use it because off you
when you hear this accent, you know you are going to have the best meal ever
My man out there in Germany saving our macros and keeping food tasty as hell
Yumm that looks great! Thanks for sharing.
This is great stuff 💪
I've just made them this way anda they are delicious!!
You can also use vinegar instead baking soda. Makes them tastier and still lets them get crispy without breaking apart
I am curious about this as vinegar is basically acetic acid while baking soda is alkaline.
@@cgisme Boiling the cut potatoes with salt and vinegar is my go to method. I love the subtle acidic taste as it reminds me of the fries old cafeterias made when I was little. Additionally it makes the fries less likely to break from being boiled and keeps the fries nice and fluffy inside once you made them crispy in the air fryer. give it a shot!
Made these tonight ! So good 🔥
a couple questions;
1) do you boil the water first then add the potatoes and simmer? Or do you add the potatoes, bring the water to a boil, then simmer for 7-10 mins?
2) wondering if the ratio of water/salt/baking soda changes if you're cooking more potatoes?
Thank you! Can't wait to try these out!
1.) I boiled them for 7-10 mins in boiling water and added them in when the water was cold so it was more like 9-12 min
2.) If you use more water then you also need slightly more salt baking soda. Adding more salt is fine but don't go crazy on the soda because it can leave a weird aftertaste when overused.
@@Felu so boiling it on high for 7-10 minutes or did you bring it to a boil then down to medium or low to simmer for 7-10?
That’s what I’m confused about
Dietary fibre is extremely important for health and your gut micro biome. So removing skin does reduce its nutritional properties and allows the starch to be absorbed and converted to glucose more quickly
Glad you did not include the skins. In Brasil they use the skins, to kill cockroaches. It does not matter which potatoe they use. They gather them and put them in the oven, till they turn crispy, then they leave them in different corners of the room.
Will try your recipe soon!!
If you want to accurately track the oil spray, just spray with the bowl on top of a scale and add the grams of whatever oil your using on the tracker
isnt this obvious😁
Haha I had the biggest “duh” moment the first time I realized this 😂 but this is actually good advice because it’s really helpful when you’re on a diet
Not many people will have scales that measure that little weight.
@@dorkwell yeah for some reason my scale doesn't track minor differences. If I take 6 teaspoons of salt and pour them in 1 by 1 my scale is extremely inaccurate at measuring the weight, same with olive oil and any other seasoning. Might have to get a better scale soon
@@dorkwell believe it or not a couple sprays add up to more than 5g easily. If you cook many times a day and go crazy on the spray you could be adding couple hundred calories just like that
Great video!
very good interesting must make some
Fiber is important. That’s why the skin is left on. For weight loss it’s especially helpful because of digestion.
Thank you !! Making this today 😁
Hope you enjoy
I went to Underarmor this weekend and bought a Felu exercise top. Suddenly I cook better.
Can i use the same method for frying other vegetables like capcicum, beetroot or beans too?
Wow. I"ve been using salt and vinegar in the boiling water. The reason I used vinegar is to keep the pectin IN the fry so it wouldn't lose structure. Haven't been satisfied with this. Never thought of using the opposite of vinegar(an acid) which is baking soda(a base). Gonna try it and get back.
Vinegar is perfect for french fries so they keep their shape.
@@Felu You mentioned the alkaline being part of breaking down the carbohydrate in the potato. Would alkaline water work the same way?
Nice trick…will try this next time although I am a skin on the fry guy. I normally use avocado oil spray. I assume that won’t really make a difference.
It won't make any difference no. The most difference makes the baking soda
When's the best time to add pepper/garlic/paprika? When boiling, when coating with oil or when serving?
going to try this with sweet potato fries
It won't work sadly, sweet potatoes are incredibly hard to get crispy
@@Felu oh no :(
as someone who love chunky chips and thinking about an air-fryer it would of been nice if you could of compared them to oil cooked chips?
Do you have to soften the potatoes by boiling them first? or can you just cut them and put them in the fryer?
Do you need to boil the water first? Or you add the potato's with water and then wait for it to boil?
Have you tried roast potatoes this way, cut into bigger chunks and air fried? To see how they compare to real roast par boiled roast potatoes?
What if we are doubling or tripling the quantity he makes? Should we double/triple the amount of salt & bicarb at the parboiling stage?
Thanks a lot for the tips.
Does it work with sweet potatoes as well ??
The peels are the part of the potato that help with digesting the potatoes. Without the peel your body has a harder time processing the food.m and gets mess benefits from the nutrients.
Thank you very much. Great video
I rather keep the peels on for the sole reason of the dietary fiber it comes with for the potatoes
Hear me out- no boiling, just soak in salt water, dry, olive oil, salt and sprinkle corn starch. 400 for 25 min. Done.
i put my potatoes on 190 celcius and the last 5 minutes i turn on the MAX CRISP. works great
This is the "normal" method for making french fries - you are supposed to blanch them before frying them (which is essentially what you are doing here). With modern times we are forgetting the basics.
I have an important question (I think)
Do I wait for the water to boil, then reduce the heat and then add potato + salt + baking soda? Or do I put the potatoes from the beginning in water on low heat? Or potatoes from beginning and wait for water to bowl and then reduce heat and wait 7 mins? I feel this is crucial to not get mashed potatoes.
Great recipe, though! Thanks!!
I boiled the water first, put the potatoes in and simmered for 6 mins. They were still pretty firm when I tossed them in the bowl with the oil. They came out perfectly crispy and fluffy in the middle.