Die ultieme lugbraaier-prestasie — skerpkante goud-bruin frietjies met ‘n sagte binnekant, klaar in 20
minute. Eers die weekstap dan die geur-mengsel: dit is die formule vir restaurantkwaliteit frietjies tuis.
Porsies: 4 porsies
Pan/Pot: 5 L of groter — bak in sarsies van 300 g
Voorbereidingstyd: 15 min (plus 30 min week)
Moeilikheidsgraad: Maklik
BESTANDDELE
• 800 g groot aartappels (Russet, Desiree of Sebago)
• 20 ml sonneblomolie
• 5 ml fyn sout
• 5 ml knoffelpoeier
• 3 ml gerookte paprika
• 3 ml swartpeper
• 2 ml uiepoeier
• 10 ml mieliestysel (geheim vir ekstra knapperigheid!)
• Flakkiesout om oor te strooi na kook
• Vars roosmaryn of tiemie (opsioneel)
METODE
1. Skil aartappels (opsioneel — skil gee ekstra smaak) en sny in eenvormige frietjies van ±1 cm dik. Eenvormige dikte = gelyke gaarmaak.
2. Week frietjies 30 minute in koue water (of 10 minute in baie koue yswater). Dreineer, dan droog BAIE deeglik met kombuispapier — droog is knapperig.
3. Meng goed gedroogde frietjies met olie, mieliestysel en speserye in groot bak — die mieliestysel is die geheim vir 'n ekstra brose kors.
4. Dubbel-bak metode: Voorverhit lugbraaier 180°C. Bak frietjies 12 minute (skud halfpad) — dit gaarkook die binnekant. Haal uit, laat 2 minute rus.
5. Verhoog lugbraaier tot 200°C. Sit frietjies terug, bak nog 8–10 minute tot goudbruin en knapperig. Strooi flakkiesout oor en bedien DADELIK.
VOEDINGSWAARDE
Kalorieë: 200 kcal
Proteïen : 4 g
Koolhidrate : 34 g
Vet: 6 g
Vesel: 3 g
Natrium: 360 mg
Wenk: Die dubbel-bak-metode (lae hitte eers, dan hoë hitte) is die professionele truk vir frietjies wat sagtig binne en
knapperig buite is — soos McDonald’s. Moenie te veel op ‘n slag bak nie — 300 g per sarsie is die maksimum vir ‘n
5 L lugbraaier.
English
Perfect Air Fryer French Fries
The ultimate air fryer achievement — sharply golden crispy fries with a soft interior, ready in 20 minutes.
First the soak then the spice mix: this is the formula for restaurant-quality fries at home.
Servings: 4 servings
Pan/Pot: 5 L or larger — cook in 300 g batches
Prep time: 15 min (plus 30 min soaking)
Difficulty: Easy
INGREDIENTS
• 800 g large potatoes (Russet, Desiree or Sebago)
• 20 ml sunflower oil
• 5 ml fine salt
• 5 ml garlic powder
• 3 ml smoked paprika
• 3 ml black pepper
• 2 ml onion powder
• 10 ml cornflour (secret for extra crispiness!)
• Flaked salt to sprinkle after cooking
• Fresh rosemary or thyme (optional)
METHOD
1. Peel potatoes (optional — skin adds extra flavour) and cut into uniform fries of ±1 cm thick. Uniform thickness = even cooking.
2. Soak fries 30 minutes in cold water (or 10 minutes in very cold ice water). Drain, then dry VERY thoroughly with paper towels — dry equals crispy.
3. Toss well-dried fries with oil, cornflour and spices in a large bowl — the cornflour is the secret to an extra crispy crust.
4. Double-fry method: Preheat air fryer 180°C. Cook fries 12 minutes (shake halfway) — this cooks the inside. Remove, rest 2 minutes
5. Increase air fryer to 200°C. Return fries, cook another 8–10 minutes until golden and crispy. Sprinkle flaked salt over and serve IMMEDIATELY.
NUTRITION
Calories: 200 kcal
Protein : 4 g
Carbohydrates: 34 g
Fat: 6 g
Fiber: 3 g
Sodium : 360 mg
Tip: The double-cook method (low heat first, then high heat) is the professional trick for fries that are soft inside and
crispy outside — like McDonald’s. Don’t cook too many at once — 300 g per batch is the maximum for a 5 L air fryer.
