Air Fryer Curly Fries with Bacon Chive Dip
Try this Air Fryer Curly Fries with Bacon Chive Dip recipe
Try this Air Fryer Curly Fries with Bacon Chive Dip recipe
- Carbohydrate 0.78189166701762 g
- Cholesterol 26.4 mg
- Fat 14.5271999996473 g
- Fiber 0.0203333336525903 g
- Protein 8.90891666668212 g
- Saturated Fat 3.9187199999513 g
- Serving Size 1 1 recipe (34g)
- Sodium 628.221406250034 mg
- Sugar 0.76155833336503 g
- Trans Fat 1.31537999999045 g
- Calories 171 calories
Step-by-step
- Remove the ends of the potatoes with a sharp knife and with one potato at a time attach to a spiralizer with the chipping, thick or “B” blade in place. Spiralize each potato into thick curly strands.
- Place the potato strands into a large mixing bowl and toss with 1 tablespoon of olive oil and 1 teaspoon of kosher salt.
- Place the potatoes in the air fryer basket (if needed, separate into two batches) and set the temperature to 392degreesF. Set the timer to 15 minutes and begin cooking.
- Once finished the fries should be crispy and light browned on the edges put pale in the center. If the fries are not finished cooking after 15 minutes, give the basket a shake and cook for an additional 5 minutes.
- Remove the fries from the basket and season to taste with kosher salt while still hot.
- If cooking the potatoes in batches, keep the cooked fries warm on a baking sheet in a 200degreesF heated oven.
- While the potatoes are cooking, prepare the dip: In a small bowl mix together the Greek yogurt, bacon, chives, lemon juice and olive oil. Taste and season with kosher salt and black pepper. The dip can be made up to a day before serving.
- Serve the curly fries hot with the dip on the side.
Crowding the air fryer basket remains the single greatest error cooks make when attempting homemade potato curls at 392 degrees Fahrenheit. Piling starchy strands too high traps moisture, steaming the potatoes instead of browning their edges and preventing the circulation necessary for a rigid, shatteringly crisp exterior. Operating in single layers or shaking the basket halfway through the fifteen-minute cooking cycle resolves this moisture accumulation, though batch cooking requires holding finished fries on a rimmed baking sheet inside a 200 degree oven.
Substitutions demand careful adherence to moisture levels. Greek yogurt provides a thick dairy base for the accompanying sauce, but straining regular plain yogurt through cheesecloth for thirty minutes prevents the dip from becoming watery when combined with lemon juice. Sour cream works as a direct one-to-one swap for yogurt without altering the fat balance of the condiment, while chives can be replaced with finely minced scallion greens at an equal ratio.
Pairing these crisp tubers with acidic components cuts through the rich dairy dip. Leftover bacon chive dip stores safely in an airtight container for up to twenty-four hours.
