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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Air-Fryer French Fries   
    Categories: Potatoes, Dairy   
         Yield: 2 servings   
       
         1 lg (8 oz) russet potato; in   
              - 1/4" sticks   
     1 1/2 tb Extra-virgin olive oil   
         1 ts Salt; more as needed   
       1/4 c  Mayonnaise   
         2 tb Sour cream   
         1 tb Dijon mustard   
       1/4 ts Smoked paprika   
       
     Put potatoes in a large bowl and cover with cold water.   
     Soak for at least 30 minutes (up to overnight, stored   
     in the refrigerator), then drain and pat very dry.   
        
     Set the air fryer @ 350ºF/175ºC.   
        
     Line a rimmed baking sheet with paper towels.   
        
     In a dry bowl, toss potatoes with 1 tablespoon oil and   
     1 1/2 teaspoons salt. Transfer to air fryer and fry for   
     10 minutes, tossing halfway. Transfer the potatoes to   
     the baking sheet, spreading them in an even layer, and   
     let cool to room temperature, at least 30 minutes and up   
     to 4 hours. (This step is optional; it gives the fries a   
     slightly crispier exterior. If you want to skip it, keep   
     the potatoes in the fryer and proceed to the next step.)   
        
     Turn the air fryer heat up to 400ºF/205ºC.   
        
     Arrange potatoes in the fryer if you’ve taken them out,   
     and drizzle with 1/2 tablespoon oil. Cook for until   
     golden and crisp, about 8 to 10 minutes, tossing or   
     stirring halfway through. Transfer immediately to a   
     serving platter and sprinkle with more salt.   
        
     While the fries are cooking, make the sauce: In a small   
     bowl, stir together mayonnaise, sour cream, mustard and   
     paprika. Serve alongside the fries for dipping.   
        
     By: Melissa Clark   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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