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Shoutout to the guy in Milwaukee who told me to stop boiling potatoes before the air fryer
I used to parboil potato chunks for 10 minutes first because some blog said it was the secret to crispy insides. Then a guy at a tailgate in Milwaukee last month watched me doing it and asked why I was wasting a pot and 10 minutes. He said just toss them in oil and cornstarch and go straight in at 400 for 18 minutes, shaking at 9. I tried it side by side the next night. The no boil batch came out with better crust and the inside was just as fluffy. The boiled ones were actually kind of gummy near the center. So I ditched the pot completely. Anyone else ever get talked out of a step they swore by?
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