Korean-style air-fryer fries
A Korean gaming-snack take on French fries with ketchup-mayo dip. Two small plates are easy to enjoy while gaming or between rounds; keep the dip separate and use a fork.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Starchy potatoes is unavailable
- Use instead
- Frozen straight-cut fries
- Substitute quantity
- 1 bag of about 400 gReference quantity: 400 g
Use instead of fresh potatoes. Skip cutting, soaking and drying. Usually omit the added oil and salt; follow the bag's air-fryer instructions at step 4, not the fresh-potato time. Taste before adding salt.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Mayonnaise is unavailable
- Use instead
- Plain thick yogurt
- Substitute quantity
- 1 tablespoon (15 ml)Reference quantity: 15 ml
Replace the mayonnaise in the dip with this amount. It tastes tangier and contains dairy; keep the dip cold until serving.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Scrub 2 medium potatoes (about 400 g), peel if desired, and remove any green parts or sprouts; discard heavily green potatoes. Cut into even sticks about 1 cm thick so they cook together. Trim a flat base first to stop the potato rolling.
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Step 2
Put the sticks in a bowl and cover with about 4 small paper cups cold water (720 ml), adding more only if needed to cover. Soak 30 minutes, then drain and rinse to remove surface starch. This helps the outside become crisp.
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Step 3
Dry the potatoes very thoroughly with a clean towel, including between the sticks. Put in a dry bowl and toss with 1 tablespoon oil and ¼ teaspoon salt until lightly coated. Wet potatoes steam instead of crisping; do not pour oil into the appliance.
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Step 4
Preheat the air fryer to 190°C according to its manual. Spread the potatoes in one shallow layer; cook in batches if crowded. Air-fry 20–25 minutes, shaking after 10 minutes and checking every 5 minutes thereafter. Finish when golden, crisp at the edges and soft inside when pierced with a fork; add a few minutes if the centre is firm, avoiding dark brown edges.
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Step 5
While the fries cook, mix 2 tablespoons ketchup with 1 tablespoon mayonnaise. For a spicy version, stir in the optional ½ teaspoon gochujang; leave it out for the mild dip. Divide the hot fries between 2 small plates and serve the dip separately. Let cool slightly before eating during a gaming break.
Finished dish
Paper cup = 180 ml; tablespoon = 15 ml; teaspoon = 5 ml. About 65 minutes including soaking; batches take longer. No air fryer? Bake in one layer in a preheated 220°C oven for about 30–35 minutes, turning halfway, until golden and tender. Check appliances as times vary. Mayonnaise may contain egg; gochujang may contain wheat or soy. Refrigerate leftovers and dip within 2 hours at 4°C or colder and eat within 1 day. Re-crisp fries separately; keep dip cold.
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Enjoy every bite
How to enjoy it
Set a small plate and fork on a stable tray away from your keyboard. Keep the sauce in its own bowl so the fries stay crisp and your hands stay cleaner while gaming.
Serve it with
Korean chicken-shop pickled radish
Cool, crisp, sweet-sour white radish cubes served alongside Korean fried chicken. This refrigerator pickle takes about 15 minutes to prepare, then at least 12 hours to chill; it is not shelf-stable canned food.
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.