The picture of your needed ingredients has 4 potatoes in it, but I ultimately only used 1(and that one wasn't even that picture- it was my dad's), as upon inspection, all 4 potatoes had sprouted just 5 days after I bought them(sprouted potatoes are purple and poisonous!). You may have also noticed a sweet potato in the video that I didn't use but that was because 1 large potato's worth of fries was enough for me, along with some chicken nuggets on the side. Judging by the pictures of the fries, you wouldn't even notice all the fries came from just 1 potato!
But why did I air-fry the potatoes instead of deep-frying them? Well, for starters, I needed to hold onto my limited quantity of bison tallow over for several other videos(you only need 1/2 tbsp. of an oil or melted fat to air-fry potatoes)and to boot, even if I did have enough tallow to deep-fry the potato, it's just messier having to heat fat up just for deep-frying. Plus air-frying is healthier than deep-frying!
The fries turned out better than I imagined- they were crispy and golden(to an extent but not like McDonald's fries), just like they would be served at a restaurant, with the curry powder-spiced fries reminding me of Bombay Potatoes that I once had as part of a frozen dinner(or maybe it was at the Asian restaurant at my alma mater).
My dad(who tried the furikake fries) liked the fries. He even said we should open up a fast food joint with these fries- yea that's not going to happen, for many reasons:
- it's already a saturated market
- the restaurant business runs on razor thin margins
- I don't have the money and even if I did, I'd use it to pay off my student loans first
- There are plenty of food establishments these days with gourmet-seasoned fries
But I'll take that as a compliment any day of the week!
French Fry Express: www.surlatable.com/product/PRO-1416536/Sur+La+Table+French+Fry+Cutter
Bison Tallow: www.amazon.com/Buffalo-Tallow-Grass-Pasture-Raised/dp/B01N7CQ12Y/ref=sr_1_9_a_it?ie=UTF8&qid=1500232019&sr=8-9&
You will need:
For the cooking equipment:
French Fry Express(see HELPFUL LINKS)
3 small bowls
For the fries:
1 large potato
1/2 tbsp. bison tallow(see HELPFUL LINKS)
1/4 tsp. curry powder
1/4 tsp. buffalo wing seasoning
1. Cut the potatoes into slices or quarters(maximum), as the French Fry Express is really tiny.
2. Insert the potato slices or quarters into the French Fry Express and pull the lever down really hard until fries come out of the blades. This step requires a lot of elbow grease!
3. Melt 1/2 tbsp. bison tallow in a small bowl in the microwave for no more than 40 seconds. If the tallow is still solid, just mash it up.
4. Pour the melted tallow onto the fries and toss the fries in the melted tallow.
5. Once your air-fryer is done preheating, put the fries into the cooking basket, put the basket back in the fryer, and either press the French fry button on your machine or set the temperature to 400 degrees Fahrenheit for 13-20 minutes. Then press start.
6. Take the basket out every 5 minutes to check on the fries and shake the basket before returning it to the machine. Repeat until the fries are golden brown(only took me 13 minutes).
7. Pour the fries onto a large plate and put the fries into 3 small bowls. Coat the first bowl of fries in furikake, the second in curry powder, and the third in buffalo wing seasoning by tossing the fries in the seasonings. Bon appetit!