Air fryers are popular for reducing fat while delivering foods typically loaded with oil. Much of their charm lies in ease of use. Preparing deep-fried dishes at home often involves splatters, extensive cleanup, persistent odors, and potential mishaps if attention wavers.

Greater simplicity might encourage more frequent attempts at the real deal. Oven methods rarely convince, and although air fryers come closer, certain items like fries still lack that authentic quality.

Imagine achieving deep-fried taste for fries without monitoring hot oil or dealing with mess, just a crunchy outside, rich taste, and soft center often missing from standard air-fried versions. This straightforward four-step approach gets remarkably close to traditional results minus actual deep frying.

Air fryer french fries matching deep-fried quality

The technique adds four straightforward steps after basic air frying to turn frozen fries into deep-fried approximations: a water soak, vigorous shaking for texture, brief microwave parcooking, and fat application only post-air frying. Each action targets specific improvements beyond standard air fryer performance.

While social media spreads many such tips quickly, this one came from Andreas Hansen of Fritaire, whose appliance suits the process by enhancing exterior texture and minimizing mid-cook shaking needs.

Further checks show Chef Joshua Weissman often receives credit, though his content references Chris Young whose earlier video nods to Heston Blumenthal and the triple-cooked concept.

Building on these ideas, the focus here is standard french fries rather than thick-cut steak varieties.

Supplies needed for top-tier air fryer french fries

Most items are likely already in the kitchen, but gather these:

Frozen french fries (straight-cut preferred over thick varieties)
Large lidded bowl for shaking
Microwave-safe bowl
Microwave
Air fryer
Duck fat, goose fat, or beef tallow for optimal taste
Salt

Step 1: Quick water soak

Surprisingly, achieving crunch starts with brief softening. Place frozen fries in warm water for about 30 seconds to wash away surface starch. This begins the texturizing that creates tiny pockets for better crisping later. Keep the interior frozen by timing carefully and avoid extended soaking.

Step 2: Vigorous shaking

Drain the water then shake the fries briskly for roughly 30 seconds. The outer layer should roughen without breaking apart. Extra surface irregularities from this step allow superior air circulation and crispiness in the fryer.

Step 3: Microwave parcook for 5 minutes

Place fries in a covered microwave-safe container and heat at 50 percent power for five minutes. This step gently steams the centers for improved fluffiness compared to typical air-fried outcomes. Use glass or ceramic rather than plastic. The process also releases an appealing fry aroma. After microwaving, air fry at 400 degrees Fahrenheit for 12 to 15 minutes in a single layer, shaking occasionally until golden with lightly browned edges.

Step 4: Finish with cooking fat

Apply fat after air frying so the crisped fries absorb it for added richness and taste. Choose rendered animal fats like duck fat, goose fat, or beef tallow for superior flavor, then season with salt to complete the transformation into fries that truly seem fried.