Crispy french fries smothered in a thick and creamy clam chowder. This is one hearty dish that will keep you warm when it's cold! I like to use my oil-less air fryer to cook French fries because they don't need as much oil as ones that are deep-fried and cook faster than fries baked in the oven.
Slice potatoes into matchsticks about 1/4 inch thick. Dry the potato sticks thoroughly with paper towels. Place potatoes in a bowl and drizzle oil over the top of them. Toss the potatoes so they are evenly coated in the oil.
Place the french fries in an oil-less fryer. Make sure you do not go over the max line. If you do, cook the fries in two batches.
Cook the fries according to manufacturer's suggestions. For my fryer (see notes), it was recommended to use a setting of 360°F for 25 minutes. Remove potatoes when done. If they haven't crisped to your liking, you can always add a few more minutes.
While the fries cook, heat the chowder and keep it warm until the fries are finished cooking.
When the fries are done cooking, season them with salt. Place the fries on a large plate or in a bowl. Pour the hot clam chowder on top. Eat immediately.
Notes
I cooked the fries in a Rosewill RHAF-15001 oil-less low-fat air fryer, which I received complimentary for review. The air fryer uses rapid hot air circulation to evenly heat up and cook the food with less oil than other methods.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.