MMMMM----- Recipe via Meal-Master (tm) v8.06

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 @ 350ºF/175ºC.

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 400ºF/205ºC.

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

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