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My air fryer fries were soggy until I read a USDA chart saying frozen fries have 15% added water
I was reading a food science page from the USDA last month and it said frozen french fries are often coated in a water and starch mix that holds about 15 percent extra moisture. That made me rethink the whole soaking vs no soaking debate, because some folks swear by a 30 minute ice bath while others say just pat them dry and go. I tried both in my 5.8 quart basket at 400 degrees for 18 minutes, shaking halfway, and the soaked batch came out limp while the dry ones crisped up nice. So which side are you on, do you soak your cut potatoes first or toss them straight in with a little oil?
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