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     Title: Air-Fryer French Fries
Categories: Potatoes, Dairy
     Yield: 2 servings

     1 lg (8 oz) russet potato; in
          - 1/4" sticks
 1 1/2 tb Extra-virgin olive oil
     1 ts Salt; more as needed
   1/4 c  Mayonnaise
     2 tb Sour cream
     1 tb Dijon mustard
   1/4 ts Smoked paprika

 Put potatoes in a large bowl and cover with cold water.
 Soak for at least 30 minutes (up to overnight, stored
 in the refrigerator), then drain and pat very dry.

 Set the air fryer @ 350 F/175 C.

 Line a rimmed baking sheet with paper towels.

 In a dry bowl, toss potatoes with 1 tablespoon oil and
 1 1/2 teaspoons salt. Transfer to air fryer and fry for
 10 minutes, tossing halfway. Transfer the potatoes to
 the baking sheet, spreading them in an even layer, and
 let cool to room temperature, at least 30 minutes and up
 to 4 hours. (This step is optional; it gives the fries a
 slightly crispier exterior. If you want to skip it, keep
 the potatoes in the fryer and proceed to the next step.)

 Turn the air fryer heat up to 400 F/205 C.

 Arrange potatoes in the fryer if you've taken them out,
 and drizzle with 1/2 tablespoon oil. Cook for until
 golden and crisp, about 8 to 10 minutes, tossing or
 stirring halfway through. Transfer immediately to a
 serving platter and sprinkle with more salt.

 While the fries are cooking, make the sauce: In a small
 bowl, stir together mayonnaise, sour cream, mustard and
 paprika. Serve alongside the fries for dipping.

 By: Melissa Clark

 Yield: 2 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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