Inspired by the fries at Wenwen, chef Eric Sze’s Taiwanese restaurant in New York City, this recipe shows off the air fryer’s best trait: reheating frozen snacks. Only textured fries—like crinkle- or waffle-cut—will do. Their grooves and ridges turn exceptionally crisp in the fryer and expertly hold on to the spirited, salty seaweed seasoning and unapologetically garlicky mayonnaise.
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What you’ll need
Breville Air Fryer
$400 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Recipe information
Total Time
25 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Heat air fryer to 400°. Working in 2 batches, spread out one 32-oz. bag frozen crinkle-cut or waffle-cut fries on fryer tray in an even layer and cook, tossing halfway through, until golden brown and crisp, 6–12 minutes.
Step 2
Meanwhile, using your fingers, mix two .35-oz. packages seasoned toasted seaweed snacks, 1 chicken bouillon cube, 1 Tbsp. sugar, 1½ tsp. garlic powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl, crushing seaweed into small shards and rubbing bouillon into sugar and salt, until well combined. Stir ½ cup mayonnaise and 1 garlic clove, finely chopped, in another small bowl.
Step 3
Transfer fries to a large bowl. Drizzle with 1 Tbsp. vegetable oil (this will help the toppings adhere), then scatter seaweed mixture and remaining 2 garlic cloves, finely chopped, over. Toss to coat, adding up to 1 Tbsp. more oil if needed.
Step 4
Pile fries in a shallow bowl; top with any seaweed mixture and garlic left in bowl. Serve with garlic mayonnaise for dipping.
Recipe notes
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