Air frying has become an increasingly popular cooking method in recent years. It allows you to make fried favorites like french fries with a fraction of the oil required for deep frying. When making french fries in an air fryer, soaking the potato wedges in ice water first is a useful technique that can improve the end result.
Improves Texture
Soaking potatoes in ice water firms up the outside of the wedges. This helps them retain their shape better during air frying instead of breaking down and becoming mushy. The ice water causes the starch on the outside of the potatoes to gelatinize, creating a protective barrier.
When the raw wedges are placed directly into hot oil or the hot air environment of an air fryer, the outside can cook too fast before the inside is done. This leaves you with undercooked centers and overcooked exteriors. Pre-soaking in ice water for at least 30 minutes allows the potatoes time to dry out a bit and undergo the starch transformation on the outer surface. The result is tender interiors with crispy, intact edges.
Prevents Discoloration
Raw potatoes will naturally oxidize and turn brown when their cells are exposed to air. Soaking in icy water inhibits this enzymatic discoloration by lowering the temperature and limiting oxidation. This keeps your potato wedges looking fresh until you are ready to cook them.
The cool water helps slow down the production of melanoidins, which are the compounds responsible for the discoloration. Chilling the potatoes right up until they enter the hot air fryer will minimize the time available for melanoidins to form and give you pale wedges rather than darkened ones.
Removes Surface Starch
Potatoes contain a good amount of starch. When you cut them into wedges, some of this starch is released from the cell damage and ends up coating the outside of the potato pieces. If the raw wedges are not rinsed, this surface starch can burn in the air fryer and give you a bitter flavor.
Soaking the potatoes in ice water for half an hour draws out a lot of this excess starch. Gently swirling the wedges around releases even more. Draining and patting the potato wedges dry before air frying ensures you don’t end up with a starchy coating on the outside that negatively impacts taste and texture.
Promotes Browning
The high heat and air circulation of an air fryer will naturally brown and crisp your potato wedges. However, soaking them first can enhance this desirable Maillard reaction even further. Drying the surface of the potatoes removes moisture that can interfere with the browning process later on.
In addition, ice-cold water causes the starch molecules on the outside of the wedges to crystallize and compact together into a sort of shell. This semi-permeable starch layer allows moisture to continue escaping from the potato during air frying but does not let as much oil in. With less moisture and oil coating the wedges, more areas are exposed for direct contact with hot air to encourage optimal browning and crunchiness.
Lengthens Storage Time
Another advantage of soaking potatoes destined for air frying is it can buy you some extra storage time. The cold water bath slows down the rate at which the potatoes deteriorate. This is especially helpful if you end up needing to prep the potatoes hours in advance before your planned air frying later on.
Submerging cut potatoes in ice water restricts enzymatic and microbial activity that can lead to faster spoilage. Just make sure to drain and pat the wedges very dry before storing in the fridge until ready to cook. The cold temperature in the fridge will also help maximize how long the chilled, soggy potatoes can be kept before air frying.
Steps for Soaking
To soak potatoes for air frying, simply wash and peel your potatoes if desired. Then cut them into your preferred wedge shape and size. Place the cut potatoes into a large bowl of very cold water with plenty of ice cubes added. Let them soak for at least 30 minutes to benefit from the effects described above.
Swirl the bowl gently every so often to release more starch into the water. Use a spider strainer or slotted spoon to transfer the potato wedges to a colander. Rinse briefly under fresh, cool water. Pat very dry with clean towels and let sit for 5-10 minutes more to ensure they are as dry as possible before air frying.
Best Potatoes to Use
The variety of potato you choose impacts the outcome when air frying. Starchy russet potatoes are ideal. They get light and fluffy interiors encased in super crispy exteriors when air fried. Other good options include:
- Yukon Gold
- Kennebec
- Canela
- Red Gold
Higher moisture varieties like new potatoes and fingerlings do not get quite as crispy when air fried. But soaking any type of raw potato in ice water before air frying reduces unwanted darkening and improves texture.
How Long to Soak
Most recipes recommend soaking cut potato wedges in ice water for 30 minutes to 1 hour. However, studies have shown that most of the benefits in terms of browning, texture, and preventing discoloration occur within the first 30 minutes. Soaking for longer than an hour does not provide any additional advantages.
Temperature of Water
Colder temperatures are better when it comes to soaking potatoes destined for air frying. Use ice water rather than just cold tap water. Add several trays of ice cubes to the bowl to maintain frigid temperatures. The colder the soak, the more starch is rinsed off and the better the potatoes retain their shape after air frying.
Drying After Soaking
It is crucial to dry the potato wedges very well after removing them from the ice bath and before air frying. Too much residual moisture will steam the wedges instead of crisping them up. Pat dry with paper towels or clean dishcloths.
Letting them sit for 10 minutes or so after patting allows any remaining moisture to evaporate. Drying helps create the desirable crispy exterior you expect from air fried fries.
Oil for Air Frying
Many recipes suggest tossing the soaked wedges in a tablespoon or two of oil before air frying. This helps distribute heat evenly and improve browning. Oils with high smoke points like avocado, peanut, or canola work well so they do not burn from the high heat. A light coating is all you need since the oil is not being absorbed like during deep frying.
Seasoning
Soaking and drying potatoes draws out some natural flavors. Lightly seasoning after soaking and before air frying can boost taste. Salt, pepper, garlic powder, onion powder, paprika, cajun seasoning, or chili powder all complement crispy air fried potato wedges.
Fry Time and Temp
Refer to your air fryer appliance instructions for specific timing and temperatures. In general, 400°F for 15-20 minutes works well for crisp air fried potatoes prepared from soaked, dried wedges. Shake the basket halfway through. Check for doneness and increase cook time if needed for your preferred level of crispness.
Benefits of Soaking Potatoes Before Air Frying
Pre-soaking potato wedges results in better end products after air frying. The benefits include:
- Helps potatoes retain shape better
- Minimizes shrinkage and splits
- Reduces bitterness from surface starch
- Prevents darkening from oxidation
- Allows moisture to escape and achieves crispier exterior
- Prolongs useable storage time
Should You Soak Other Vegetables?
Soaking is most beneficial when air frying starchy vegetables like potatoes, sweet potatoes, and root vegetables. Soaking is not necessary for more delicate vegetables with less starch like zucchini, peppers, or eggplant.
Starchier vegetables may be rinsed or soaked briefly to remove excess starch that can burn. But avoid longer soaking times that will oversaturate the vegetables and impede browning and crisping during air frying.
Storing Soaked Potatoes
You can prep your potato wedges in advance by soaking and drying them, then storing prior to air frying. Place them in a bowl or resealable bag and refrigerate.
The cold temperature of the fridge will keep the soaked potatoes from spoiling too quickly. Just be sure to use them within 4-8 hours for best quality and texture.
Freezing Soaked Potatoes
Another option is to freeze soaked potato wedges for later air frying. Pat the potatoes very dry after soaking and draining. Arrange in a single layer on a parchment lined baking sheet without overcrowding.
Place in the freezer for 1-2 hours until completely frozen. Transfer to an airtight freezer bag or another sealed container. Frozen pre-soaked potatoes can be stored for 2-3 months.
When ready to use, there is no need to defrost. Cook directly from frozen, adding a few extra minutes to the air fry time. The ice water soak helps minimize oxidation and deterioration during freezing.
Soak Times for Other Air Fryer Foods
Food | Soak Time |
---|---|
Potato wedges | 30-60 minutes |
Sweet potato fries | 30-60 minutes |
Beet wedges or fries | 15-30 minutes |
Carrot sticks or fries | 5-10 minutes |
Eggplant planks | 5 minutes |
Zucchini planks | No soak needed |
Cauliflower florets | 5-10 minutes |
Conclusion
Presoaking cut potatoes in ice water offers several advantages when cooking fries or wedges in an air fryer. It firms up the exterior to better retain shape, removes bitterness from surface starch, prevents discoloration, and allows for increased moisture loss so you get super crispy results. Just be sure to dry the potato pieces very well after soaking before air frying them to crispy perfection.