This Viral Fries Recipe Tastes Like Giant French Fries
These may be harsh words, but my least favorite potato is the baked potato. I don’t like them at all. So I was surprised when I came across the giant fries that have taken over the Internet. This gives the baked potato a different flavor and looks tempting. To me. And now that I’ve done it, I understand why – it’s like eating a giant french fry.
This method involves boiling the potatoes without the skins until fully cooked, breaking them up on the outside so they look dusty and mangled, and tossing them with a little oil and salt before cooking them at high heat. In my case, that meant air frying. The outside of the potato will crisp up in the oven, creating a thick, crispy, browned outer shell. The inside is hot and soft like a standard baked potato, but instead of having a tough potato skin on the outside, you have a shell of crunchy, salty fried potato.
This method was formerly used to make fried potatoes , but the potatoes are usually cut into pieces rather than left whole. I think that’s what makes it “giant”.
Harming the outside of the potato is the most important step. Instead of a smooth surface with a thin layer of exposed starch, you will increase the surface area and expose more of the starchy potato, creating several air pockets in the process. Starch is the key to crispiness. One of the reasons potato starch is so good for frying chicken in karaage is its high starch content. With that in mind, I suggest using russet potatoes for this recipe as they are prized for their starchiness.
How to make giant fries
1. Peel and boil the potatoes.
It’s easier to create a dry, crumbly outer crust if you peel the potatoes before cooking. You’ll be able to work with it while it’s hot since you won’t have to touch it if it’s already peeled, and the outer layer will be easier to peel off as it absorbs more water. In a large saucepan, cover the peeled potatoes with water and cook until you can insert a knife into them. Drain but leave the potatoes in the pan.
2. Break it down
Cover the pan with a lid and carefully turn the potatoes over. There is no need to use great force; I almost broke mine to pieces on the first try. Be gentle. Shake it, open the lid and check. If further processing is required, close the lid and turn it over again.
3. Add oil and salt.
Once the surface becomes fuzzy, add a little oil and a pinch of salt. You just need enough to coat the outside of the potatoes. I used an oil spray for this, but if you’re doing it the old fashioned way, about a tablespoon per medium potato will do the trick. Close the lid and turn the potatoes over again. The potatoes should look like they are covered in mashed potatoes. Ideal.
4. Air fry the potatoes until crispy.
The potatoes are already cooked, so we’re just trying to get them crispy on the outside. Set the machine to air fry at 400°F and begin frying the buttery coating until crispy and French-fry-like. Leave them in the air fryer for about 20 to 25 minutes, turning the potatoes halfway through cooking.
The outside will be a nice brown color with small rocks and ripples all around. When I grabbed one potato with tongs, I was shocked at how durable the outer shell was—it resembled a thick potato chip shell with soft, steamed potatoes inside. You can split the potatoes in half and load them with whatever you want, just like you would a regular baked potato. (But better.)