Air-fryer shoestring potatoes
Total time1 h 26 min Preparation and possible waiting 30 min · Cooking 56 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 56 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings2
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 26 min Preparation and possible waiting 30 min · Cooking 56 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 56 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Side dish
Lunch · Dinner
1 to 2 hours
Method
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Peel and wash the potatoes. First slice them to 2 mm, then cut into very thin, even strips about 2 mm wide.
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Plan for 4 air-fryer batches; the stated total is an estimate for that schedule. If your basket needs more batches, allow extra time and do not stack the food.
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Rinse the strips until the water runs clear, soak in cold water for 15 minutes and drain. Dry the potatoes completely with a clean cloth.
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Toss the potatoes with the olive oil, separating the strands. Preheat the air fryer to 170°C for 5 minutes.
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Spread a loose layer in the basket without packing it down. Cook at 160°C for 5 minutes, tossing with tongs halfway through.
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Increase to 185°C and cook for another 6-9 minutes, tossing every 2 minutes and removing the strips that brown first. Repeat with the remaining potatoes.
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Spread the shoestring potatoes on a wire rack or kitchen paper, add the salt while hot and serve once crisp.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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