- Prep-time: / Ready In:
- Makes 7 cups
- Serving size: 1¾ cup
- Print/save recipe
Inspired by the popular English tradition of serving fries with malt vinegar, these air-fryer pub fries are a winning, crispy, zero-fat snack. In this recipe, vinegar is also used to soak the potatoes, which ensures a crisp exterior and a pillowy-soft interior. After air-frying, sprinkle with fresh chives, and serve with extra malt vinegar for dipping. These are excellent as a side dish to go with a veggie burger or as a snack.
Tips
Gluten-free version: Use distilled white vinegar instead of malt vinegar.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 lb. russet potatoes, cut lengthwise into ½-inch wedges
- 2 cups malt vinegar or distilled white vinegar
- 2 cups ice cubes
- ¼ teaspoon sea salt
- Chopped fresh chives
Instructions
- Place potatoes in a large bowl. Add vinegar, ice cubes, and enough cold water to cover. Chill in the refrigerator at least 30 minutes or up to 1 hour. Drain potatoes; blot dry with paper towels. Sprinkle with salt.
- Preheat air fryer to 400°F. Working in batches, arrange potato wedges in a single layer on a double-thickness of foil trimmed to fit air-fryer basket. Transfer wedges with foil to air-fryer basket. Air-fry 18 minutes or until browned and crispy, turning once halfway through cooking. Keep warm in a 200°F oven while air-frying the rest.
- Sprinkle fries with chives and serve with additional malt vinegar for dipping.
Per serving (1¾ cup): 179 calories, 41 g carbohydrates, 5 g protein, 0 g total fat, 0 g saturated fat, 0 g cholesterol, 109 mg sodium, 3 g fiber, 1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(0 from 0 votes)It LOOKS good, but I’d probably have to ease into the Malt Vinegar part.
I don’t have an air fryer. Can/how do I make them in the oven?
Is there something people use besides aluminum foil which is now proven toxic? Does Parchment paper in air fryer work? About to buy my first air fryer. Thx!
I also thought that. I have a friend that uses a silicon mold or holder specifically for air fryers.
What does the soaking in ice water do? I have made air fryer fries for years and have never done that. What is the benefit vs just cutting, seasoning, and baking?
I also wonder the same, I guess it adds acidity and crispness.
It gets the starch out.
Soaking potatoes in ice water before air frying is a technique used primarily for improving texture—specifically, to make fries crispier on the outside and fluffier on the inside. Here’s why it works and whether it’s worth the extra step in your case: ⸻ 🧪 What Soaking in Ice Water Does: 1. Removes excess surface starch: • Potatoes naturally contain a lot of starch. • When you soak them, especially in cold water, some of that surface starch washes away. • Less surface starch = less gumming up and more even, crispier browning. 2. Helps with moisture distribution: • Soaking hydrates the interior, which can help the inside stay tender while the outside crisps up. 3. Ice water tightens the potato structure: • The cold helps “firm up” the cut fries, making them less likely to fall apart during cooking and more likely to retain a snappy texture. ⸻ 🥔 Your Approach (No Soak): • You’ve had success for years without soaking, which means: • Your method, air fryer, or potato choice (like Yukon Golds or Russets) is already yielding results you like. • You may not notice a big difference unless you’re aiming for restaurant-style crispiness.