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Air Fried Triple-Cooked Fries
Crispy, light‑and‑fluffy fries made from frozen thick‑cut potatoes using a quick soak, microwave blanch, and a high‑heat air fryer. Inspired by Heston Blumenthal’s triple‑cooked chips, this method gives restaurant‑quality fries without deep‑frying.
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Cost Breakdown
Critical Success Points
- • Warm‑water soak (keeps interior frozen while roughening surface)
- • Microwave blanch (creates fluffy interior)
- • Do not overload the air fryer (max ~1 lb per batch)
- • Shake/toss halfway through cooking
- • Season immediately after cooking while fries are hot
Safety Warnings
- • Hot oil can splatter – handle with care when tossing.
- • Air fryer basket becomes extremely hot; use oven mitts.
- • Steam from microwaving can cause burns; open door slowly.
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