Holy shit. Someone who actually advised alternative potato breeds based on where you live in the world. Bless you

I see a lot of people freaking out about Andy putting fries on bread.....that's the most accurate example of what chef's eat during service I've ever seen

UK here and i can wholeheartedly state that Andy's contruction of the chip buttie at the start of the video is sheer class!!!
😄

Another note about adding vinegar to the water when par-boiling potatoes for chips: vinegar (an acid) slows down the breakdown of pectin in potatoes. Why does this matter? Well if you boil chipped potatoes in regular water, you'll eventually see them start to break down and maybe even fall apart; this is because the hot boil water is breaking down the pectin, pectin acts like a glue holding potatoes (and plenty of other vegetables/fruits) together. Without it, they just fall apart. So adding vinegar lowers the pH of the liquid they're boiling in, allowing you more time to par-cook the potatoes without them falling apart on you.

The opposite is also true: if you add baking soda (a base) to the water and boil spuds in them, they will fall apart almost immediately. Thing is, they won't be soft; they'll just be tiny chunks of raw potato. Even just a slight bit of either an acid or a base can drastically affect the structural integrity of a piece of vegetable when par-boiling. There are some bean recipes around the world that deliberately use baking soda so the beans go to mush much faster, handy for things like refried beans I imagine.

I've done a lot of experiments with cooking fries in the air fryer, and the reason they turn out uneven is that the air fryer dries out the ends, causing them to burn faster. If you open it up and give them a stir every 3-4 minutes (about 3-4 times in total - just make sure all the sides are coated with oil after each stir), you'll get a much more even result - closer to real deep-fried fries.

8:54 The disappointment of when he had to say fries tho… I felt it in my American soul

In Belgium (where fries were invented of course) we use dedicated fryer appliances with built in thermostat. We never boil in water, but do first cook at 160 C. Beef fat is indeed best, but due to health concerns we mostly use a special vegetable oil mix for fries. 2nd cook is at 180-190, yes the temperature drops a bit with those consumer appliances. So all in all very good explanation. Just don't get the vinegar and ketchup part, everyone knows that fries go best with mayo! 🙂

Andy, those were the best home-cooked chips I’ve ever made. The vinegar boiling trick is absolutely insane! I was skeptical at first, but man, they stayed crunchy till the very last bite. I can't thank you enough. Looks like I can officially take my dad’s place as the family’s chip maker. Cheers again, mate!

The reason you're getting uneven chips in the air fryer is because you need to shake them every now and then to cook them evenly.

Andy i really appreciate a chef on youtube or TV saying their food isn't good initially.
Every tv chef you watch...
OMG the food is so amazing....
I doubt it. Appreciate the transparency!!!

I just read up a little about you. I didn't realize how big of a star you actually are. Dude, you are killing it on the internet.
Congratulations on becoming the superstar you are. Love the videos.
Ive followed several of your recipes and your food is delicious.

If you shake the air fryer pan every few minutes it will help to get a more even cook/colour

Chips in buttered bread and sauce oooof. (Aussie with Scottish background BTW.) It seems like the rest of the world is missing out after reading some comments.

Andy in the wild!!!!   Love it!!!

really liked the "on location" bit at the start, refreshing to see Andy outside the kitchen!

Fascinating how something is common in one country is alien in another. Chip butty is unreal.

Good way to dry your potatoes is to put them in the oven on the lowest heat setting with the fan (convection) on. use a towel to prop the door open so moisture can escape. they will dry in 10-15 mins.

Chips/fries on buttered soft white bread (sliced, roll, hot-dog bun etc) with condiments of your choosing, are Food of The Gods. I only put lashings of salt on mine, but each to their own taste preferences.

So many people are focusing on the chips in bread thing. We do it in South Africa as well.

For the Airfryer:
Spray your fries again after 10 min in the airfryer. (Or do it every 5 min)
This will make them way more crispier and less dry!