We’ve been holding out. We were skeptical of the air fryer. Do we really need another appliance? Who has precious counter space to spare? But french fries called, and we finally gave the air fryer a whirl. Turns out: We’re very into it. More specifically, we’re very into this six-quart fryer.
Think of an air fryer as a powerful miniature convection oven. It uses a fan to blow hot air around, completely surrounding your food, resulting in I-can’t-believe-it’s-not-deep-fried crispiness. In addition to achieving maximum crunch with minimal oil, its small size makes for quick preheating and even quicker cooking—ideal for speedy dinners.
There are a lot of ways we’re planning to use our new gadget. Almost any roasted vegetable gets crispier faster in the air fryer (Brussels sprouts, cauliflower, broccoli, mushrooms, green beans). Breaded chicken cutlets and fish sticks are a breeze. It’s even great for small batches of baked versions of beloved fried desserts, like doughnuts and churros. Let’s get back to french fries, though—classic and our personal favorite. While even frozen fries take on a restaurant style in the air fryer, we went fully homemade and gave GP’s go-to double-fry method a try, along with a root veggie fry situation—both highly dippable.