In an attempt to make the perfect crispy air-fired steak fries, I figured out the secret. Although it may sound silly, parboiling the potatoes is the secret.
Despite many attempts to use my air-fryer, I unfortunately couldn’t get the fires as crispy as I like them on the outside. In my opinion, the perfect steak fry is crispy on the outside, and soft on the inside.
First, parboiling the potatoes for 15 minutes, allows for the seasoning you choose to stick. Contrary to the air-fryer cookbook, that suggests soaking the potatoes for 30 minutes prior to cooking.
Secondly, the steak fries seem to cook more evenly when they are parboiled. Actually, I parboil the potatoes, and run them under cold water until they are room temperature. Then, I place them in a ziplock back with garlic powder, onion power, paprika, and salt. Then, simply shake and bake.
Another bonus to parboiling is if you plan to marinate your fries with BBQ sauce, or your sauce of choice, prior to cooking, you can do it ahead of time, and store in the refrigerator.
Now, I am starting to love my GOWise 5.8 Quart Airfryer.