Easy shoestring fries in the Airfryer
These skinny fries are crispy on the outside and fluffy on the inside, just how a good chip should be.
For the chips:
2 kg potatoes
For the Marie Rose sauce:
4 Tbsp Hellmann’s mayonnaise
2 Tbsp tomato sauce
A few drops Worcester sauce
Salt and pepper
1. Cut the potatoes into ‘shoestrings’, just bigger than matchsticks. You could also use one of these nifty potato pressers. You don’t want to go smaller than the air fryer basket holes otherwise the chips will fall out.
2. Soak the chips in a bowl of cold water for 30 minutes. This helps remove excess starch and will make crispier chips.
3. Remove and shake off excess water, dry the chips with a tea towel.
4. Turn the Airfryer on and set the temperature to 160°C. Place the chips in the basket and secure the tray.
5. Set the timer for 8 minutes and turn on. When the timer goes off, remove the basket from the fryer and shake around to loosen the chips.
6. Set the timer for another 8 minutes and repeat the shaking process.
7. Then set the temperature to 180°C, and set the timer for 4 minutes. Once they have cooked they will be golden brown and crispy. If the chips are not crispy enough repeat the 180°C for 3 minutes at a time until done.
8. If you don’t have an Airfryer, cut enough potatoes into thin strips. Place in a bowl and toss together with a very generous glug of vegetable oil and fine salt. Place on a baking tray (preferably lined with a silicone sheet) and pop in a 180°C oven for 35–40 minutes.
9. While the chips cook, make your sauce. Simply mix together all the ingredients for the sauce and season with salt and pepper to taste.
Serve the chips with dips of your choice. The old school Marie Rose dip is super versatile and can be used for chips, crayfish, avo ritz – the list is endless. Keen to give these a try?