Cheese-dusted potato fries
Russet potatoes are the best choice for air fryer fries. Cut them into scant1/2-inch-thick sticks to make sure they turn out crispy on the outside and creamy on the inside, just the way we like them.
Uncooked Russet potato
2 large, 2 potatoes (1 1/4 pounds), peeled
Grated Pecorino Romano cheese
3 tbsp(s), or Parmesan cheese
- Trim ends of potatoes; cut potatoes lengthwise into scant 1/2-inch slices. Stack slices and cut lengthwise to form scant 1/2-inch-wide sticks. Put into large bowl of cold water and let soak 30 minutes. Transfer to colander to drain. Place potatoes on double layer of paper towels and pat thoroughly dry. Wipe out bowl; set aside.
- To make seasoning mix, stir together Romano and seasoning blend in cup.
- Depending on air fryer settings, preheat 6- to 8-quart to 330°F or 340°F for 3 minutes. Lightly spray fryer basket with nonstick spray. Put potatoes in cleaned bowl and drizzle with oil, tossing until coated evenly. Put potatoes in fryer basket. Air fry until partially cooked, 13–15 minutes, shaking basket a few times so potatoes cook evenly. Wipe bowl clean.
- Increase air fryer temperature to 390°F or 400°F. Air fry potatoes until lightly golden, 11–13 minutes, tossing once. Transfer fries to cleaned bowl and sprinkle with cheese seasoning mix; toss until coated evenly. Return fries to basket. Air fry until golden and crispy, 3–5 minutes longer. Sprinkle evenly with salt. Transfer potatoes to serving bowl and sprinkle with any remaining seasoning mix in bowl.
- Per serving: 1/2 potato