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I think frozen fries in the air fryer beat fresh cut ones and I'll die on this hill
Last Tuesday I did a side by side. Hand cut two russets, rinsed them, dried them, tossed in oil, and did a batch at 400 for 18 minutes with a shake halfway. Same night I threw in a handful of frozen crinkle cuts from the bag in the freezer door. My wife and her sister picked the frozen ones without knowing which was which. The fresh ones came out limp in the middle and the ends got dark before the center firmed up. The frozen ones were crisp all the way through and had that fluffy inside. I think it's the par fry step the factories do that I can't copy at home. Does anyone have a fresh cut method that actually gets crisp in the basket, or am I wasting potatoes at this point?
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