Much loved by young and old – but the potato sticks are only half as tasty cold. How good that there are three simple methods you can use to reheat fries. You can use either a hot air fryer, your stove, or the oven for this. And in no time your fries will taste as crispy as if they were freshly made. We’ll tell you how it works – and above all tastes good again!
Reheat fries – in the hot air fryer
Warm up fries in the microwave? Don’t! This is where the chopsticks get mushy. Another kitchen appliance is much more suitable: your hot air fryer. And this is how you proceed:
● Heat up the device for two minutes and then distribute the cold fries in the container. Important: You should only fill it halfway so that the result is crispy.
● Heat the fries for three to four minutes. Then mix the chopsticks well and hang them for another three minutes. Finished!
By the way: If you are looking for tasty fries alternatives, we recommend our sweet potato fries and polenta fries with ketchup. So easy, so good!
French fries warming up on the stove
Don’t have an air fryer? No problem. You can also heat fries on the stove. All you need is sunflower oil and a frying pan.
● Heat the pan over medium-high heat for two minutes.
● Put a generous dash of oil in the pan and heat it for about thirty seconds.
● Arrange the fries side by side in the pan and fry the sticks for a total of three to five minutes. Halfway through, turn the fries.
Warm up cold fries – crispy delicious from the oven
Your oven also makes homemade French fries that have already gone cold crispy and tasty again. What you need to do to reheat the potato sticks:
● Arrange them side by side on a baking tray lined with parchment paper.
● Preheat the oven to about 400 degrees, then warm the sticks for five to seven minutes.
Extra tip: French fries’ leftovers taste great on their own, but they can also be put to good use. Try the sticks instead of potatoes or pasta in a casserole or gratin – or as an ingredient in an omelet! You will be surprised by the taste of the result.



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