Prep Time 10 minutes minutes
Cook Time 23 minutes minutes
Total Time 33 minutes minutes
1. Use oblong or longish potatoes. Peel them. Snip off the edges. Then cut them into flat rectangles about ¾” thick.
2. Keeping chopsticks on the sides make parallel straight cuts on one side close to each other. Flip the potato and make diagonal cuts on the other side with chopsticks on the sides to prevent them from cutting through.
3. Now you will see that the potato slices open and curve like an accordion.
4. Now immerse them in water for about 15-20 minutes. This prevents them from turning black and also takes excess starch out that helps in crisping them when cooking.
5. Then you can thread them into a skewer and air fry them.
I didn’t use skewers and air fried them after applying seasoned oil/vegan butter.
6. I use the leftover potatoes by cutting into fries and air frying them separately. That way there is no wastage.