Make restaurant-worthy fries in air fryer with just five ingredients

A chef has been praised for sharing his five-ingredient method to make restaurant-worthy fries at home - and all you need is an air fryer.

Max, who is known as @mealswithmax on TikTok, has taken to social media to share his garlic parmesan recipe to try out at your next family BBQ.

To start, he peels his potatoes and puts aside the skins, which he says can be used to make potato skin crisps later. From there, he cuts the spuds into chip-sized strips before dunking them in a bowl of cold water.

He says: "Give them a good mixy, mixy. I don't know if you can see, but the water is already turning cloudy. That's the starch coming off the potato.

"You can leave these to sit for about 15 to 30 minutes but I don't really have the patience for that."

He then drains off the potatoes and adds them to a pan of boiling water, leaving them to cook for around three to five minutes.

He drains them off again before laying them on a wire rack, reminding cooks to be careful as they're hot.

Max says you should leave them on the rack to steam dry before adding them into the air fryer or oven tray.

He sprays them with a "little bit of oil" and cooks them at 180C for about 20 minutes, taking them out half way through to give them "a good shake".

Finally, he puts them back in a bowl to add a pinch of salt, garlic power and parmesan before serving them up to eat.

Commenting on his video, one user said: "I never thought to boil before frying. They look crispingly delicious. I'm going to use garlic salt."

Another user added: "You are just like me when I'm cooking lol, love all your recipes!"

A third user said: "I do the same process but I just dry them with paper towel, rather than on a rack."

One more user added: "Easier to do in the oven and sprinkle the garlic and cheese on while still on the oven tray."

A final user said: "I don't peel my potato. I cut up the whole potato as it is, then I do the same."

According to The Spruce Eats, the type of potatoes you buy can make a huge difference to how well your fries turn out.

Advice on their website reads: "High starch potatoes like Idaho potatoes (also called Russet potatoes) are best for French fries. This variety is denser and they have the least amount of moisture in them.

"Avoid waxy potatoes, a category that includes any with red skin, new potatoes, and fingerling potatoes. These contain so much water that they will actually hollow out when you fry them because the water will evaporate."