Air Fryer Wendy's Copycat French Frie
Description
Skin-on, sea-salted copycat Wendy's fries made in the air fryer using a two-temperature method for a crisp outside and fluffy center. Four ingredients, no deep frying.
Ingredients
- 3 large russet potatoes, about 2 lbs, scrubbed, unpeeled
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 1/2 teaspoons flaky sea salt, divided
Instructions
- Scrub the potatoes and leave the skin on. Cut lengthwise into 3/8-inch planks, then into 3/8-inch sticks.
- Soak the cut fries in a bowl of cold water for 30 minutes.
- Drain and spread on a clean kitchen towel. Pat completely dry.
- Toss the dry fries with the oil until evenly coated. Sprinkle over the cornstarch and toss again until evenly coated with no clumps.
- Preheat the air fryer at 350°F for 3 minutes.
- Arrange the fries in a single layer in the basket, working in batches. Cook at 350°F for 10 minutes, shaking halfway through.
- Increase to 400°F and cook 8 to 10 minutes more, shaking once, until golden with browned skin edges.
- Transfer to a bowl and toss immediately with the flaky sea salt while hot. Serve right away.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Cook in batches rather than crowding the basket — overcrowded fries steam instead of crisping.
- Salt after cooking, not before. Salt draws out moisture and works against crisping.
- Store leftovers refrigerated up to 3 days; reheat at 400°F for 3 to 4 minutes.
Nutrition
Serving: 1ServingCalories: 286kcalCarbohydrates: 52gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 886mgPotassium: 1154mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 16mgCalcium: 37mgIron: 2mg