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.
What you’ll need
Breville Air Fryer
$400 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$30 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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