You can’t just grab any old potato. You need a floury one. Think Maris Piper, Russet, or Yukon Gold. These guys have that starchy magic that creates the fluffy interior we all crave. Waxy potatoes? They’ll just sit there, looking sad and dense.
Size matters too, my friend. Try to cut them into even chunks—about 1.5 to 2 inches. Uniformity is the key to cooking without drama. Nobody likes one burnt nugget while its neighbor is still pale and raw.
The Secret Step Nobody Talks About
Boil them first. I know, I know—it’s an extra step. But hear me out. Drop those cut potatoes into salted boiling water for about seven minutes. This starts the cooking process and opens up the starch on the surface.
Drain them, then give them a rough shake in the colander. It’s called “chuffing.” The edges get all ragged and fluffy. Those fluffier bits? They catch the oil and turn into crispy armor in the air fryer. Don’t skip this. Seriously, it’s the difference between good and transcendent.
