10 why do you soak potatoes in water before air frying Ideas

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ke Crispy Air Fryer French Fries

I have long contended that potatoes, like eggs, are one of the most perfect foods. But for different reasons, of course.

My professed love for potatoes means I am always trying to find ways to prep them and cook them as quickly as possible. (It also means I often order good quality French fries with a great salad for dinner, but I digress…)

What if there were a way to achieve crispy-on-the-outside, soft-on-the-inside French fries in less than a half an hour? If I told you that it was possible to pull this off without the mess or hassle of deep frying potatoes, would you believe me?

Well there is a way and, yes, it’s true. Enter the air fryer.

Alison Conklin

What Do Air-Fried French Fries Taste Like?

The air fryer is not going to give you the exact same results as that decadent deep frying—but it can come close. Given what it can accomplish, the results are more than acceptable. You’ll encounter a crispy exterior and fluffy interior with this particular recipe.

Alison Conklin

What Is an Air Fryer?

Air fryers are small countertop appliances that basically operate akin to a convection oven—except in a smaller, more concentrated space. The one that I have been using is the Phillips Viva Air Fryer.

The air is circulated at a high temperature and in an even manner around the food, which makes the food cook more quickly than it otherwise would in a traditional oven and helps give foods a crispy exterior without extra oil or deep-frying.

Because of all these reasons, air fried French fries (say that three times fast) will taste a bit crispier than those you do in a conventional oven.

My model advised preheating; I simply set it to the desired cooking temperature, toggled the timer until it hit 10 to 15 minutes, and set about prepping the ingredients.

  • New to the air fryer? Check out our First Timer’s Guide to Using an Air Fryer.
  • Looking to invest in an air fryer of your own? Get our list of The Best Air Fryers.
Alison Conklin

What Kind of Potatoes to Use?

I tried this recipe a couple of times with both Russets and Yukon golds. Both turned out good quality fries, but the Russets are clearly the superior potato for frying, which is my direct opposite preference for roasting potatoes.

The interior of Russet potatoes turns just the way you want it—a bit fluffy and soft—whereas the exterior stays crispy.

And they’re the right size for fries, too. If you can select them individually rather than buying a bag, I’d recommend trying to find the longest ones you can—smaller, more round potatoes are going to make stubby fries that won’t permit a whole lot of interaction with ketchup or whatever you condiment of choice happens to be.

You could probably also use red potatoes, but they don’t tend to be long enough to turn them into the classic fry shape, so I skipped those for this recipe. (They also tend to be a little waxier, so I can’t vouch for the result.)

Alison Conklin

How to Prep Your Potatoes

I did not peel the potatoes because I like the texture the skin offers, but you can peel them if you want. I also think they taste better with the skin on, and you lose some vitamins when you peel them.

I cut them into 1/2-inch or so wedges, maybe a little smaller or bigger, give or take 1/8 of an inch. Just know that the thinner you slice them the more quickly they will fry up—you might have to shave a couple minutes off the fry time if they are skinny.

Alison Conklin

Why Pre-Soak Your Potatoes?

When you make traditional deep-fried French fries, it’s advisable to soak the potatoes ahead of time in cold water. Soaking the potatoes does something magical with the starches—it helps achieve the coveted French fry crispiness and prevents the fries from sticking together. This is what I did for the air fryer, too.

I soaked these potatoes for about an hour or so, but I’ve also soaked them for up to 24 hours with no ill effect. Just pat them completely dry before you prep them for the fryer. You can soak them in the fridge, in a bowl of water, all day while you are working.

I wouldn’t bother doing potatoes from the raw state, without soaking. It will take about a half an hour and the texture won’t be nearly as rewarding. They just don’t get very crispy without that cold soak.

Alison Conklin

What Kind of Oil to Use?

I used a combination of expeller pressed canola and coconut oil, which I typically use for skillet cooking and roasting veggies. Any kind of vegetable oil would work.

Keep in mind that if you use olive oil the potatoes will brown more quickly without necessarily being cooked all the way through. I did not enjoy that.

You only need about a tablespoon or so of oil, tossed to coat, in order to help crisp up the potatoes.

More Favorite Potato Recipes!

  • Crispy Hash Browns
  • Tater Tot Breakfast Casserole
  • Pressure Cooker Garlic Mashed Potatoes
  • Crispy Parmesan Potato Stacks
  • Cheesy Potato Skins

If you want to soak these in the morning and air fry them for dinner, you can refrigerate the potatoes in the interim once they’ve been soaked in cold water. Or soak them in the fridge all day in cold water.

  • 1 1/2 pounds russet potatoes (peeled if you want)

  • 2 teaspoons canola oil or other vegetable oil

  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

  • 1/2 teaspoon fine sea salt or regular salt

  • 1/4 teaspoon freshly cracked black pepper

  1. Soak the potatoes:

    Scrub the potatoes clean and slice them long ways, 1/4 to 1/2-inch thick. Soak them in a bowl of ice water for at least an hour, or up to 24 hours (in the fridge) if need be.

    Alison Conklin

  2. Preheat the air fryer:

    Preheat the air fryer to 390°F for about 15 minutes.

  3. Dry and season potatoes:

    Remove the potatoes from the bowl and lay them out on a paper towel or clean kitchen towel. Dry them thoroughly, and then transfer them to a medium bowl and toss them with the oil, rosemary, salt, and pepper.

    Alison Conklin

  4. Air fry the potatoes:

    Remove the air fryer basket and add the potatoes, positioning them as evenly as you can. Set the timer for 10 minutes and fry the potatoes.

    Slide the basket out, toss the potatoes to redistribute them—you may notice some spots look more air fried than others.

    Fry for another 10 to 12 minutes, until they start to look dry and crispy. (If any pieces seem excessively brown, remove them before you turn the fryer back on.)

    Alison Conklin

  5. Serve:

    Remove from the fryer and place in a serving bowl. Let them cool for a few minutes (I know it’s hard, they’re French fries!) and taste. They should crisp up a little bit as they cool. Toss with additional rosemary, salt, and/or pepper if desired.

    If for some reason you find yourself in a situation with leftovers, you can refrigerate them, covered for a few days. Simply reheat them in a little oil in a hot cast iron pan or skillet and they’ll perk right back up.

    Alison Conklin
Nutrition Facts (per serving)
186 Calories
3g Fat
37g Carbs
5g Protein


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Nutrition Facts
Servings: 2
to 4
Amount per serving
Calories 186
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 288mg 13%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 5g
Vitamin C 14mg 71%
Calcium 35mg 3%
Iron 2mg 11%
Potassium 940mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Why do you Soak potatoes in water before air frying?

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Frequently Asked Questions About why do you soak potatoes in water before air frying

If you have questions that need to be answered about the topic why do you soak potatoes in water before air frying, then this section may help you solve it.

What occurs if potatoes are not soaked in water?

The best way to prevent prepared potatoes from turning brown is to soak them in water. It doesn’t affect their taste, and they’re still safe to eat, but who wants to serve mauve potatoes?

How long should potatoes soak before being fried?

In order to prevent the potatoes from absorbing too much water, make sure the water is not salted and is cold (you can even add ice to the water). Q: How long can peeled and cut potatoes sit in water before cooking, before they start taking on too much water? A: We typically recommend b>no more than 24 hours/b>.

What happens when potatoes are soaked in water before cooking?

Cold water is used to soak potatoes because hot water would activate the starch, making it more difficult to separate from the potatoes. Excess starch can prevent the potatoes from cooking evenly and can also result in a gummy or sticky texture on the outside of your potatoes.

Do potatoes become crispier after being soaked in water?

Potato Soaking Removing extra potato starch from the outside of peeled, washed, and cut potatoes by soaking them in cold water is an additional step that will help the potatoes bake or roast more crisply.

How much time do potatoes need to soak in water?

Giving them a cold water bath will help them remove excess starch and help them crisp up beautifully in the oven. Once your potatoes are chopped, toss them into a large bowl. Next, cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight).

How much time should potatoes soak in water?

Potatoes should be soaked for no more than 15 to 30 minutes, but if you have other tasks to complete in your kitchen, you can soak them for up to an hour.

Do potatoes need to be soaked before frying?

In order to prevent the sugars from browning before the potatoes are cooked, it is first necessary to remove the starch from the surface of the potatoes by rinsing or soaking them for an hour (or, even better, overnight).

How can acrylamide in potatoes be avoided?

The amount of acrylamide formed during cooking can be decreased by soaking raw potato slices in water for 15 to 30 minutes before roasting or frying (soaked potatoes should be drained and blotted dry before cooking to prevent splattering or fires). Storing potatoes in the refrigerator can increase the amount of acrylamide formed during cooking.

Before frying potatoes, should I soak them?

2. Frying freshly cut potatoes. Removing excess potato starch by soaking peeled, washed, and cut fries in cold water overnight helps produce the crispiest fries possible.

How long should potatoes be soaked for starch removal?

To prevent oxidation and discoloration, soak raw potatoes in a container for up to four hours before rinsing them with cold water. Chopping, cutting, or otherwise slicing the potatoes will cause them to release more starch.

What is the quickest method for removing potato starch?

More starch is removed from a cut potato than a whole peeled potato because a larger surface area is exposed when cutting the potato. Cold Water Soak Soak the potatoes in cold water for as long as a few hours to remove more starch than by rinsing alone.

Should I put hot or cold water on my fries to soak?

Soaking the sliced potatoes in cold water is one of the key steps to making perfect French fries because the cold water removes the starch from the outside of the potatoes, resulting in perfectly crispy fries. Make sure to soak the potatoes for at least 2-3 hours.

What happens if potatoes’ starch isn’t removed?

Otherwise, the surface starch will prevent the evaporation of moisture from the potato and result in mushy, dark-brown chips. The extra potato starch that forms when potatoes are peeled and sliced must be rinsed off the chips with water.

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