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cooking under pressure: two step french fries

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This recipe involves two steps in producing French fries that are creamy on the inside, and nice and crisp on the outside. And we will achieve this goal in two steps. First in the pressure cooker/Instant Pot; second in the air fryer, or oven. I will be using my air fryer; however, if you are employing the oven, leave the times the same, but raise the temperatures by 10 degrees. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 5 Min
cook time 20 Min
method Pressure Cooker/Instant Pot

Ingredients For cooking under pressure: two step french fries

  • PLAN/PURCHASE
  • lg
    russet potatoes
  • 2 Tbsp
    white vinegar
  • 1 Tbsp
    salt, kosher variety, fine grain
  • water, as needed
  • 1 Tbsp
    sweet butter, unsalted (per potato)
  • 1 Tbsp
    frank’s hot sauce (per potato)
  • OPTIONAL DIPPING SAUCE (MIX TOGETHER)
  • 1/4 c
    ketchup
  • 1 Tbsp
    frank’s hot sauce

How To Make cooking under pressure: two step french fries

  • 1
    PREP/PREPARE
  • 2
    The two steps do not have to be performed one-after-the-other. You can pressure cook the fries several hours before using them. Simply take them from the pressure cooker, allow them to cool, and then put them in a sealed container in the fridge. Easy/Peasy.
  • 3
    To make this recipe, you will need a pressure cooker, and an air fryer. If you do not have an air fryer, no worries. Use your oven, just set the temps about 10 degrees higher.
  • 4
    Peels On or Off I prefer to leave the peels on my fries; however, if you choose to peel them, it will not impact the outcome of this recipe.
  • 5
    I think that the hot sauce really gives these fries a nice bit of tang. If you choose to leave it out, then after you toss the fries in the butter, sprinkle with a bit of salt, pepper, or other favorite spice.
  • 6
    Using salt, and vinegar in the pressure-cooking phase of this recipe helps to modify the starches on the outside of the taters, and aids in making them crispy.
  • 7
    Gather your ingredients (mise en place).
  • 8
    Cut the taters into 1/2-inch (1.25cm) sticks.
  • 9
    I tried several different thicknesses. If you cut them thinner, they will fall apart during the pressure-cooking phase of this recipe; make them thicker, and they will not get that nice creamy interior.
  • 10
    Add a rack to your pressure cooker, and fill with water to just below the wires, then add the salt and vinegar.
  • 11
    Add the taters to your steamer basket, and place on top of the rack.
  • 12
    Seal the unit, set the pressure to medium, and pressure cook the fries for 2 minutes.
  • 13
    As soon as the 2 minutes are up, quick release the steam (be careful), and remove the fries.
  • 14
    Toss them in the butter and hot sauce.
  • 15
    Add to the basket of your air fryer, set the temperature to 375f (190), and cook for 10 minutes.
  • 16
    After 5 minutes give the basket a shake or two.
  • 17
    After the 10 minutes are up, set the temperature to 400f (205f), and cook for 5 minutes.
  • 18
    After the 5 minutes, open the fryer, and check for crispiness. Continue to cook in 5-minutes intervals, until you get nice crispy fries. Mine cooked at 400f (205c) for 15 minutes, until I got what I wanted.
  • 19
    PLATE/PRESENT
  • 20
    Serve while nice and hot with some dipping sauce or just eat them plain. Enjoy
  • Stud Muffin
    21
    Keep the faith, and keep cooking.
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