Air Fryer Poutine Recipe-Easiest Poutine Recipe Ever! | Airfried.com (2024)

FAQs

Why didn t my fries get crispy in air fryer? ›

While it may seem like a pain, soaking the potatoes in hot water for 10 minutes prior to cooking them in the air fryer is essential. The water removes excess starch, allowing the fries to be their crispiest. Instead of soaking them in large bowl of cold water, I like to use hot water to cook the potatoes slightly.

The basic recipe only calls for three ingredients: french fries, cheese curds, and gravy.

However, a small amount of oil is usually necessary to achieve a crispy texture. A drizzle or a quick oil spray is all you need for restaurant-quality fries and golden brown fried chicken, while other foods don't need any oil, like pizza or leftovers you might reheat.

In the United States, some restaurants of New York and New Jersey propose their own mix of fries, gravy and cheese, called « Disco Fries ». In Latin America, we can enjoy a poutine on the isolated beach of Zipolite island in Mexico.

It's true. Poutine is a popular Canadian dish consisting of french fries and cheese curds, topped with brown gravy. Le Roy Jucep, a restaurant that claims it invented poutine, is temporarily renaming it "La Frite Fromage Sauce,” which translates to "the fry cheese gravy."

A starch-filled meal like poutine can actually make your blood sugar level skyrocket, making your pancreas (which secretes insulin to makes sure your cells can access glucose in your blood) respond in kind.

poutine • \poo-TEEN\ • noun. : a dish of French fries covered with brown gravy and cheese curds - chiefly Canadian. Examples: Although classic poutine is a simple marriage of French fries, gravy, and cheese curds, the dish has inspired ethnic variations with different combinations of meats and sauces. "

Growing up, they were always “chips” — not “french fries”. This is evidenced by the plethora of “chip trucks”, “chip stands” and “chip vans” that you still see in Ontario today. My parents still call them “chips,” never “fries”.

Air fryers, once hailed as a kitchen revolution, are now being sidelined by some users. But why are people getting rid of air fryers? This concise exploration uncovers the primary concerns: they're bulky, they have limited cooking uses, and they often don't deliver on the promise of crispy, tasty food.

Why I don t use air fryer? ›

The arduous cleanup kind of negates the saved cooking time

Many oven-based recipes cook 20% faster in an air fryer. Of course, you also have to clean the air fryer, and it's a bit higher maintenance than an oven or even a toaster oven.

Not preheating the air fryer

Air fryers might not serve quite the same function as a traditional oven, but they have a fair amount of crossover in how they operate. For instance, preheating your air fryer much the same way you'd preheat your oven might be the secret to ensuring a crispy, savory potato.

If you soak your potatoes too long, they can absorb excess water and become soggy. They will never get crispy that way! They also lose nutrients if they are soaked too long. Another tip is to add a teaspoon of lemon juice to the water to keep them from browning before cooking them.

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. You can use a home deep-fryer or just heat the oil in a Dutch oven.