These fries get a crunchy crust thanks to a thin dusting of instant flour. The flour is a mix of very fine wheat and malted barley, often used for smooth sauces. It also helps air‑fried foods turn golden without a heavy coating. Keep a small bag in your pantry; you’ll find it near other baking supplies. If you can’t locate instant flour, regular all‑purpose flour works fine, or try a sifted gluten‑free blend for a wheat‑free version.
Try this recipe when you want tasty fries without deep‑frying. The air fryer gives a crisp bite with far fewer calories than traditional methods.
Active time: 15 minutes | Total time: 35 minutes
Air Fryer Truffle Fries
Ingredients
- 2 medium russet potatoes
- Cooking spray
- 1½ tbsp olive oil
- 1½ tbsp instant flour (or regular flour if needed)
- ½ tsp truffle salt
Directions
- Slice the potatoes into thin sticks about a quarter inch thick. Place them in a bowl of cold water and let them soak for 10 minutes. This removes extra starch and helps the fries brown evenly.
- While the potatoes soak, preheat the air fryer to 380°F (193°C) and spray the basket lightly with cooking spray.
- Drain the potatoes, rinse with fresh cold water, and dry them well using a salad spinner or paper towels.
- Put the dry fries in a large bowl, drizzle with olive oil, and toss to coat. Sprinkle the flour over the fries and toss gently until every piece is lightly dusted.
- Arrange the fries in a single layer in the air‑fryer basket. Cook for 18‑20 minutes, shaking the basket halfway through so the fries cook evenly. When they look golden and crisp, sprinkle the truffle salt on top.
- Serve the fries right away while they’re hot and crunchy.
Serves: 4 | Serving size: 1 cup
Nutrition (per serving): 141 calories, 5 g total fat, 1 g saturated fat, 4 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 303 mg sodium, 21 g carbohydrates, 2 g fiber, 1 g sugar, 3 g protein.
Additional nutrients: 2 % calcium, 6 % iron, 476 mg potassium, 12 % vitamin C.