Crispy Air Fryer French Fries

These are the fries I make when I want that proper crispy outside and fluffy potato inside, without getting a pot of oil involved. The trick is soaking the potatoes first, drying them really well, and cooking them at two different temperatures.

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Ingredients

2 large russet potatoes, peeled

1 tablespoon cornstarch

Olive oil

Sea salt

Freshly ground black pepper, optional

For finishing:

2 cloves fresh garlic, finely minced

Freshly grated Parmesan cheese

Fresh parsley, chopped

Drizzle of olive oil

Extra sea salt

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Method

Peel the potatoes and cut them into thin, even matchsticks.

Fill a large bowl with very cold water and plenty of ice. Add the potatoes and let them soak for 45 minutes to 1 hour. This helps remove some of the excess starch from the potatoes and gives you a much better texture once they hit the air fryer.

Drain the potatoes and spread them out on a clean kitchen towel. Pat them really well to remove as much water as possible. Then leave them sitting on the towel for another 10 to 15 minutes so they can dry completely.

Do not rush this part. Wet potatoes will steam in the air fryer. Dry potatoes will crisp.

Transfer the potatoes to a large bowl. Add 1 tablespoon of cornstarch, a good pinch of salt, and a drizzle of olive oil. Toss everything together until the fries have a very light, even coating.

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Arrange the fries in a single layer in your air fryer basket. You want enough room for the hot air to move around them. If your air fryer is smaller, cook them in batches.

Air fry at 375°F for 10 minutes.

Remove the basket and give the fries a really good shake. Increase the air fryer temperature to 425°F.

Put the fries back in and cook for another 10 to 12 minutes, shaking once during cooking if needed, until they are deeply golden and crispy.

As soon as the fries come out, toss them with fresh garlic, grated Parmesan, chopped parsley, a small drizzle of olive oil, and a little extra sea salt.

Serve immediately while they are hot and crispy.

Chef Stu Tip

The two-temperature cooking method is what makes these work. The first 10 minutes at 375°F starts cooking the potato through. The final blast at 425°F gives you that crispy, golden outside.

And please dry your potatoes. I know it feels like an annoying extra step, but it makes a difference. Give them those extra 10 to 15 minutes on the towel while you clean up the kitchen or grate your Parmesan.

These are especially good served straight from the air fryer with a burger, steak, grilled chicken, or simply a bowl of garlic aioli on the side.

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Whenever I cook in my kitchen, I tend to make enough for four people, even though I live alone. I am a chef, after all. If I’m going to cook for one, I’m going to cook for four.

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It’s fresh, crunchy, filling, and really easy to make. You can also have fun with it. Add edamame, sliced bell peppers, cilantro, avocado, or whatever you have in the fridge. Make it your own.

Shake-It-Up Chicken Cucumber Salad

Ingredients

3 Persian cucumbers, sliced
6 ounces grilled chicken, chopped
1 shredded carrot
1 to 2 tablespoons peanut butter
2 teaspoons soy sauce
A splash of Sriracha
A drizzle of sesame oil
A splash of rice wine vinegar
Sesame seeds
2 tablespoons chopped chives

Directions

Add everything to a container with a tight-fitting lid. Seal the container and shake until the chicken and vegetables are completely coated in the peanut dressing. Refrigerate until you’re ready to eat. Give it another good shake before serving.

Chef Tip

If your peanut butter is thick, whisk it with the soy sauce and rice wine vinegar before adding it to the container. This loosens the dressing and helps it coat every bite. Keep the sesame seeds separate until lunchtime if you want them to stay extra crunchy.

When it comes to the air fryer, figuring out the correct cooking time can be tricky. That’s why I’m starting a series showing you exactly how to prepare and cook different vegetables in the air fryer.

People often say an air fryer is the same as a convection oven, but it isn’t quite the same. The smaller cooking compartment heats quickly and circulates hot air close to the food. This means your vegetables cook faster, but they can also burn faster. The right temperature and timing make all the difference.

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Today, we’re starting with broccoli. It’s a vegetable most people enjoy, and the air fryer makes it tender with beautifully crispy edges in less than 10 minutes.

INGREDIENTS

1 large head broccoli, cut into evenly sized florets
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons freshly grated Parmesan
Fresh lemon juice

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METHOD

Toss the broccoli with the olive oil, garlic powder, salt, and black pepper.

Arrange it in your air fryer basket in a single layer. Air fry at 375°F for 8 to 10 minutes, shaking the basket halfway through.

Transfer to a plate. Finish with freshly grated Parmesan and a squeeze of fresh lemon juice.

CHEF STU’S TIP

Don’t overcrowd the basket. The hot air needs room to circulate around the broccoli. If you like extra-crispy edges, cook it for another 1 to 2 minutes while keeping a close eye on it.

Save this recipe, and follow along as I show you the perfect air fryer time for more vegetables.

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A few days a week, I cook for a family here in Los Angeles. One of the women I cook for loves her chicken very thin. Chicken paillard is always a favorite, but I was getting tired of making it the same way every week.

There are only so many times you can pound out a chicken breast, season it, and throw it into a pan before you want to change things up.

I kept seeing people combine finely chopped chicken with cornstarch and a little water. It creates a sticky mixture that holds the chicken together and cooks into one thin, crispy layer.

That got me thinking.

I love gochujang, so I mixed some into the chicken with soy sauce, sesame oil, and plenty of green onions. I pressed everything into a hot cast-iron skillet and cooked it until both sides were deeply golden and crispy.

The result was somewhere between a chicken paillard, a crispy Korean pancake, and the best part of a dumpling.

It was so simple, but it had loads of flavor. The chicken stayed juicy inside while the outside developed those crispy, caramelized edges we all fight over.

This is exactly the kind of recipe I love. It uses two basic chicken breasts, one pan, and a handful of ingredients you may already have.

Mix until you get a paste like texture

CRISPY KOREAN CHICKEN PAILLARD

Serves 2 to 3

INGREDIENTS

2 chicken breasts, cut into very small pieces

1 teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon gochujang paste

3 green onions, finely chopped

⅓ cup cornstarch

2 tablespoons cold water, add more if needed

Salt and black pepper

3 tablespoons neutral cooking oil

Extra chopped green onions or green onion spirals, for serving

METHOD

Add the chopped chicken to a bowl.

Season with a little salt and black pepper. Add the sesame oil, soy sauce, gochujang, green onions, cornstarch, and cold water.

Mix well until the chicken becomes sticky and everything holds together.

Heat the oil in a cast-iron skillet over medium-high heat.

Add the chicken mixture to the hot pan. Use a spatula to press it firmly into one thin, even layer.

Cook for about 3 minutes, or until the bottom is deeply golden and crispy.

Carefully flip it over and cook for another 3 minutes, or until the second side is crispy and the chicken is completely cooked through.

Transfer it to a plate and finish with chopped green onions or green onion spirals.

I would serve it with steamed rice, a cucumber salad.

Please share my Substack with friends who love cooking simple, tasty food.

Ingredient List to copy for your notepad

2 chicken breasts, finely chopped
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon gochujang paste
3 green onions, chopped
⅓ cup cornstarch
2 tablespoons cold water
Salt and black pepper
2 tablespoons neutral cooking oil
Extra green onions, for garnish

I remember her using that skillet for so many dinners, especially dishes with chicken and pasta. I also remember a creamy tomato dish, although I could not tell you exactly what she put into it. This creamy chicken orzo reminds me of those dinners.

It has tender chicken, crispy bacon, garlic, sun-dried tomatoes, and orzo cooked in a creamy Parmesan sauce. Everything cooks in the same pan, so the orzo absorbs all the flavor from the chicken, bacon, and sauce.

Orzo works perfectly here because it cooks quickly. You can have the entire meal ready in about 30 minutes without boiling the pasta separately or creating a sink full of dishes.

I know many of you want affordable and easy meals that can feed four or five people. This is one of those recipes.

I am using chicken tenders because they cook quickly and stay tender. You can also use boneless chicken thighs or chicken breasts cut into strips. Just adjust the cooking time depending on the size of the chicken.

This dinner takes me right back to my childhood, all in one pan. Give it a try. It is really, really tasty.

ONE-PAN CREAMY BACON CHICKEN ORZO

Serves 4 to 5

Prep time: 10 minutes

Cook time: 25 minutes

INGREDIENTS

1½ pounds chicken tenders

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper

5 slices bacon, chopped

½ red onion, finely chopped

2 tablespoons chopped garlic

2 tablespoons tomato paste

1/2 cup chopped sun-dried tomatoes

1 teaspoon Greek seasoning or oregano

1 teaspoon crushed red pepper flakes

1½ cups dry orzo

3 cups chicken broth, plus more as needed

½ cup heavy cream

½ cup freshly grated Parmesan cheese, plus more for serving

2 tablespoons chopped fresh chives or green onion

METHOD

1. Season the chicken tenders with ½ teaspoon salt and black pepper.

2. Place the bacon in a large cast-iron skillet over medium heat. Cook until golden and crisp, about 5 minutes. Transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.

3. Increase the heat to medium-high. Add the chicken and sear for about 2 minutes on each side. The chicken does not need to be completely cooked at this stage. Transfer it to a plate.

4. Reduce the heat to medium. Add the red onion and cook for 2 to 3 minutes, until softened.

5. Add the chopped garlic, tomato paste, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring constantly.

6. Add the orzo and stir for 1 minute to lightly toast it and coat it in the tomato mixture.

7. Pour in the chicken broth. Stir well and scrape up all the flavor from the bottom of the skillet.

8. Bring everything to a gentle simmer. Cook the orzo uncovered for 5 minutes, stirring frequently so it does not stick.

9. Stir in the heavy cream. Return the chicken and any accumulated juices to the skillet.

10. Continue cooking over medium-low heat for 5 to 7 minutes, stirring around the chicken occasionally, until the orzo is tender and the chicken reaches an internal temperature of 165°F. Add another splash of broth if the orzo becomes too thick before it is fully cooked.

11. Turn off the heat. Stir in the Parmesan and most of the crispy bacon. Taste and add the remaining salt if needed.

12. Finish with the remaining bacon, chopped green onion, extra Parmesan, and plenty of black pepper. Serve immediately.

CHEF STU’S TIPS

Keep the sauce slightly loose. Orzo continues absorbing liquid as it rests.

If you use chicken breasts, cut them into strips about the same size as chicken tenders.

Boneless chicken thighs also work well, but they may need a few extra minutes to cook completely.

For extra vegetables, stir in a few handfuls of baby spinach during the final two minutes of cooking.

EASY TO COPY LIST FOR YOUR NOTEPAD

1½ pounds chicken tenders
5 slices bacon, chopped
½ red onion, finely chopped
1 tablespoon chopped garlic
⅓ cup sun-dried tomatoes, chopped
1 tablespoon tomato paste
1½ cups dry orzo
2½ cups chicken broth
½ cup heavy cream
½ cup grated Parmesan
1 teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chopped chives or parsley

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I recently had dinner in Koreatown here in Los Angeles and ordered the crispiest Korean fried chicken I’ve ever eaten. It was unbelievably crunchy, but somehow still juicy inside.

So I asked our server what the secret was. A few minutes later, he came back carrying a bag of coarse potato starch. I had never cooked with it before.

After a little searching online, I found it, and let me tell you, it completely changed the game. It creates an incredibly light, crispy coating that tastes like it came straight from your favorite Korean restaurant.

The best part is we’re not deep frying anything. This recipe is made entirely in the air fryer, so you get all that crunch with a lot less oil. Since I’m still on my GLP 1 journey, I’m always looking for ways to make my favorite foods a little lighter without giving up flavor, and this recipe delivers.

I finished mine with a creamy gochujang sauce that has just the right balance of spicy, sweet, and tangy. It’s one of those recipes that looks impressive, tastes incredible, and is surprisingly easy to make at home. Serve it with some streamed rice and broccoli.

If you’ve never cooked with coarse potato starch before, this is the recipe to start with. I have a feeling it’s about to become a pantry staple.

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One more thing. I'm completely obsessed with my new Cosori air fryer. I've only had it for about a week, and I've been using it every single day. It's the perfect size, it looks great on my countertop, and everything I've made in it has turned out beautifully. If you're thinking about upgrading your air fryer or buying your first one, I've linked the one I use below. I can't recommend it enough.

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Crispy Air Fryer Korean Fried Chicken

Serves 2 to 3

Ingredients

Chicken
• 14 ounces boneless, skinless chicken breast, cut into bite sized pieces
• 1/2 teaspoon white pepper
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons soy sauce
• 1 egg white
• 3/4 cup coarse potato starch
• Cooking oil spray

Creamy Gochujang Sauce
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup gochujang
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, grated
• 1 teaspoon grated ginger

To Finish
• 4 green onions, thinly sliced
• Toasted sesame seeds

Method

1. In a large bowl, combine the chicken, white pepper, garlic, ginger, soy sauce, and egg white. Mix well and marinate for 20 to 30 minutes.

2. Add the coarse potato starch and toss until every piece of chicken is evenly coated.

3. Preheat your air fryer to 400°F. Arrange the chicken in a single layer, leaving a little space between each piece. Lightly spray with cooking oil.

4. Air fry for 12 minutes at 400°F, flipping halfway through and spraying lightly with cooking oil again after flipping.

5. While the chicken cooks, whisk together the Greek yogurt, mayonnaise, gochujang, honey, soy sauce, rice vinegar, garlic, and ginger until smooth. Taste and adjust with a little more honey if you prefer a sweeter sauce.

6. Drizzle, dip or toss the hot chicken with the creamy gochujang sauce.

7. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.

A pizza crust made from ground chicken sounded like one of those recipes that looks great online but disappoints in real life. I was wrong.

The crust bakes up surprisingly sturdy, holds its shape, and becomes golden around the edges. The secret is treating it like a proper pizza. Let the crust cool for a few minutes before adding your toppings so everything stays crisp.

🎥 Watch the full step by step video HERE

I kept mine simple with tomato sauce, fresh mozzarella, sun dried tomatoes, Parmesan, fresh arugula, shaved Parmesan, and a drizzle of balsamic glaze. It feels a little more elevated than the versions you’ve probably seen online.

It’s packed with protein, naturally gluten free, and makes a great weeknight dinner when you’re craving pizza.

Recipe

Serves 2

Ingredients

For the crust:
• 1 pound ground chicken
• 2 eggs
• 1 tablespoon Greek seasoning or dried oregano
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper

For the toppings:
• Tomato sauce
• Fresh mozzarella
• Sun dried tomatoes
• Freshly grated Parmesan

To finish:
• Fresh arugula
• Shaved Parmesan
• Balsamic glaze

Method

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the ground chicken, eggs, Greek seasoning, garlic powder, salt, and pepper until evenly mixed.

3. Spread the mixture into a large rectangle or circle about 1/2 inch thick on the prepared baking sheet. 8 x 12.

4. Bake for 30 minutes, until cooked through and lightly golden.

5. Let the crust cool for 5 to 10 minutes.

6. Spread over the tomato sauce, then top with the mozzarella, sun dried tomatoes, and Parmesan.

7. Return to the oven for 8 minutes, or until the cheese has melted.

8. Finish with fresh arugula, shaved Parmesan, and a drizzle of balsamic glaze. Slice and enjoy.

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The best part about it? The leftovers are incredible. You can throw it in a container and eat it two or three days later—just splash a tiny bit of water into the pot or bowl to loosen up the sauce when you reheat it, and it tastes just as good as night one.

Lately, I’ve been digging back through those old college-era recipes to find the absolute simplest ones that actually make sense for you and your family at home. Look, I love to cook, but my main goal is showing you how to make easy, reliable food. Could I give you high-concept, multi-step restaurant dishes? Sure. But let’s be honest, none of you are going to make those on a Tuesday night.

This one is tasty, dead simple, and makes a big, beautiful pot that feeds a crowd. Enjoy this one.

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One-Pot French Onion, Beef & Kale Pasta

Serves: 4-6 generous portions (easy to double for a crowd)

Prep time: 15 minutes | Cook time: 35 minutes

Ingredients

• 2 lbs ground beef (85/15 or 80/20)

• 3 large yellow onions, thinly sliced

• 8 oz cremini mushrooms, thinly sliced

• 2 cups Lacinato kale, chopped

• 3 cloves garlic, minced

• 4–5 sprigs fresh thyme

• ¾ cup white wine

• 1 lb short pasta (Rigatoni, Cavatappi, or Shells)

• 5 cups beef broth

• 1.5 cups Gruyère cheese, shredded

• 3 tbsp unsalted butter (divided)

• 1 tbsp Worcestershire sauce

• 1 tbsp olive oil

• Salt & black pepper, to taste

The Method

1. Brown the Beef: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the ground beef, season with salt and pepper, and cook for 5–9 minutes until browned. Transfer beef to a plate with a slotted spoon.

2. Caramelize Onions & Mushrooms: Lower heat to medium and melt 2 tbsp of butter in the pan drippings. Add onions, mushrooms, thyme sprigs, and a pinch of salt. Add wine. Cook for 15–18 minutes until soft and golden brown.

3. Deglaze: Stir in the garlic for 1 minute. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes.

4. Simmer Everything Together: Return beef to the pot. Stir in the pasta, chopped kale, beef broth, and Worcestershire sauce. Cover, bring to a boil, then turn heat down to medium-low and simmer for 10–15 minutes until pasta is tender. Remove thyme sprigs.

5. Scoop into bowls and top with swiss cheese. Serve hot!

COPY THIS LIST INTO YOUR NOTES APP FOR EASY SHOPPING
• 2 lbs ground beef (85/15 or 80/20)
• 3 large yellow onions
• 8 oz cremini mushrooms
• 1 bunch Lacinato kale
• 1 head garlic
• Fresh thyme
• 3/4 cup white wine
• 1 lb short pasta (Rigatoni, Cavatappi, or Shells)
• 5 cups beef broth
• 1.5 cups swiss cheese
• Butter
• Worcestershire sauce
• Olive oil
• Salt & black pepper

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02:42 The Nolan Weld Investigation

05:08 Bravo Headlines Begin

06:05 RHOSLC Divorce Bombshells

10:35 Jaden Smith's Wild Designer Shoes

13:20 Bethenny Frankel Ends Her Podcast

17:53 Orange County Recap Begins

22:01 Ultimate Girls Trip Excitement

22:46 Gina, Lemon Water & OC Frustrations

25:25 Carmela, Heather & Family Conversations

27:27 The Valley Recap

28:54 Lala, Janet & Danny Drama

31:19 Chili's, Brittany & Zach

36:53 Chef Stu's Whole Foods Commercial Story

39:18 Taylor Swift Reputation TV Theories

41:02 What To Watch Next

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This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Entertainment Network by going to ⁠HurrdatEntertainment.com⁠.

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Quick Six Fix - ► https://amzn.to/49zVeB0

Koch It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - ► https://amzn.to/49A8UMi

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Chef Stu's Lovely Seasonings - ► https://chefstuart.com/collections/seasonings

GEAR WE USE TO MAKE PODCASTS: https://amzn.to/4dg7uZF

SOFTWARE WE USE TO MAKE PODCASTS: https://hurrdatmedia.com/our-gear

This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Entertainment Network by going to HurrdatEntertainment.com.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Stu Social - send your questions for “Kitchen Quick Fix”

Instagram: ► https://www.instagram.com/chefstuartokeeffe

Facebook: ► https://www.facebook.com/chefstuartokeeffe

Youtube: ► https://www.youtube.com/chefstuartokeeffe

TikTok: ► https://www.tiktok.com/@chefstuart?lang=en

Chef Stu’s Cookbooks & Seasoning:

Quick Six Fix - ► https://amzn.to/49zVeB0

Koch It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - ► https://amzn.to/49A8UMi

Chef Stu's Spice Blends - ► https://spicetribe.com/collections/chef-stu

Chef Stu's Lovely Seasonings - ► https://chefstuart.com/collections/seasonings

GEAR WE USE TO MAKE PODCASTS: https://amzn.to/4dg7uZF

SOFTWARE WE USE TO MAKE PODCASTS: https://hurrdatmedia.com/our-gear

This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Entertainment Network by going to HurrdatEntertainment.com.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Stu Social - send your questions for “Kitchen Quick Fix”

Instagram: ► ⁠⁠ / chefstuartokeeffe⁠⁠

Facebook: ► ⁠⁠ / chefstuartokeeffe⁠⁠

Youtube: ► ⁠⁠ / chefstuartokeeffe⁠⁠

TikTok: ► ⁠⁠https://www.tiktok.com/@chefstuart?la...

Chef Stu’s Cookbooks & Seasoning:

Quick Six Fix - ► ⁠⁠https://amzn.to/49zVeB0⁠⁠

Koch It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - ► ⁠⁠https://amzn.to/49A8UMi⁠⁠

Chef Stu's Spice Blends - ► ⁠⁠https://spicetribe.com/collections/ch...

Chef Stu's Lovely Seasonings - ► ⁠⁠https://chefstuart.com/collections/se...

GEAR WE USE TO MAKE PODCASTS: ⁠⁠https://amzn.to/4dg7uZF⁠⁠SOFTWARE WE USE TO MAKE PODCASTS: ⁠⁠https://hurrdatmedia.com/our-gear⁠⁠

This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Entertainment Network by going to ⁠HurrdatEntertainment.com⁠.

Learn more about your ad choices. Visit megaphone.fm/adchoices