Ripple Fries – Sweet Green Copycat
These ripple fries are my take on the viral Sweetgreen ones but made at home and even better. They’re crispy on the outside, soft on the inside, and made in the air fryer without the mess of deep frying. Just a few simple ingredients and you've got the perfect crispy snack or side dish.
Ingredients
- 1 1/2 pounds russet potatoes (2 medium potatoes)
- 3 tablespoons avocado oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Start by washing your potatoes, scrubbing them well. We'll be keeping the skins on for an authentic copycat but if you prefer it without, just peel the potatoes.
- 2
Slice the potatoes using a crinkle cutter into pieces just a little under 1/4 inch thick. Place the slices in a bowl of cold water and let them soak for at 20 to 30 minutes — this helps make them extra crispy. After soaking, drain and pat them completely dry with a clean towel.
- 3
Toss the potato slices with avocado oil, cornstarch, salt, and black pepper until everything is evenly coated.
- 4
Preheat your air fryer to 375°F and add the fries in a single layer, preferabbly on a wire rack so air can circulate. This will depend on the style of air fryer you have.
- 5
Air fry for 20 to 25 minutes, flipping halfway through. Spray with a little more avocado oil while they cook if needed, until golden brown and crisp.
- 6
Serve hot with your favorite dipping sauce!
Cook it from the original
This recipe comes from moribyan.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on moribyan.com