Everybody Loves The Fries, so Fine, Here's the Recipe

Heyy so,

everyone who tries my fries tend to like them lots.

And, I wanted to share it with others.

Lots of folks make like,,

Sad fries,,

And it's terribly disheartening. 

My recipes are for the air fryer bc that's what I have yayy yippee yahoo I love it so much!!

Also! Sorry, I did NOT cut the ptateos myself,,,,, they are precut. 

They are from costco, but get them from wherever u get them. Cut them urself if u feel like it'd suit u better. 

I am not ur boss

 Anyways,,

I preheat the airfryer. It's true. It helps,,,, no lie.

I put it on 200°C/400°F

I get enough fries to coat the bottom, but lightly stacked. Not always lightly. Amount is subjective to mouths.

 I let them touch idc, I mix em whenever I feel like, maybe every few minutes because i get antsy, and I have the timer set for 20 minutes. 

In the meantime between to keep me from losing all the heat in my fryer, I make the seasonings.

I like to use a variety of spices depending on the vibe.

I use a mortar and pestle (similar to a molcajete, but made with a less porus stone, and mine is smaller [dont judge])

I add fennel seeds, 

cumin, 

smoked paprika, 

dried celery, 

nutritional yeast(ts is so good 100%),

oregano, 

red peppers, 

(sometimes) bell pepper flakes (but I don't like bell pepper), turmeric,

 salt 

and white pepper. 

Alternatively, you can use any seasoning mix you already like.

we have creole seasoning which is my #2, but is too spicy for my friend.

I like to grind all the seasoning mixes. I find they are typically in large chunks. 

I suppose that large chunks showing the product is genuine is an improvement compared to micro dust that could be anything.

Regulations are cool.

Any seasonings you want are cool.

Just grind them, they stick to the fries better.

Now, you could put all of this, and still make a bad batch of fries. 

How????

Timing.

The seasoning step is crucial.

It's usually 3 minutes before they're done, which i can bell by sight.

 I don't know how to tell you how exactly, 

but I can try.

They change sound from dull and clunky when cold and unready, but they begin to rattle more as they crisp. 

They can get quite crispy if you shake them often,

,,

,,,

Or if u buy the crispy kind.

They also begin to sizzle and they look kind of wet, but also like oily. I don't add oil or spray to my fries, so this is when I know. 

The wetness and crispness is how yk they will hold onto the seasonings without burning the seasonings, and still allowing for a long cooking time for crisp fries.

Put the seasonings in slowly, maybe a third or half.

Them shake it up, and as you're shaking the basket (don't let it touch u,,, [don't do this with a grease fryer]), add the rest of the seasonings. 

Put them back in for like 2 to 4 usually 3 minutes.

Check them until you like the way they look. Let them cool down for a few minutes, its best on a plate.

Yayy fries

Hoorayyy